Three milk cake (tres leches)

Instructions

1. Step 1

   Heat the oven to 175°C, grease a 23 x 33 cm rectangular pan all over with to taste unsalted butter, dust it with a thin layer of flour and tap out the excess. A well-prepared pan helps the cake rise evenly and keeps the sides from sticking. The pan is ready when the bottom and sides are evenly coated in a thin, hazy white layer of flour.

   Mark step 1 as done

2. Step 2

   Beat 90 g egg yolks with 100 g granulated sugar until pale, add 60 g whole milk and 5 g vanilla extract, then sift in 190 g all-purpose flour with 7 g baking powder and a pinch salt and mix gently until just smooth. Beating the yolks with the sugar first gives the cake an airy structure sturdy enough to soak up the milk. The mixture is ready when it's thick, creamy yellow and free of lumps.

   Mark step 2 as done

3. Step 3

   Put 150 g egg whites in a clean bowl, beat on medium speed until foamy, then gradually add 100 g superfine sugar and increase the speed, beating for about 5 minutes in total. The air bubbles in the whites create the tiny holes that will let the cake soak up the milk later. The meringue is ready when it's glossy and smooth, holds a straight peak when you lift the beaters and doesn't slide when you tilt the bowl.

   Suggested time: about 5 minutes.

   Mark step 3 as done

4. Step 4

   Mix a third of the meringue into the yolk batter to lighten it, then add the rest and use a flat spatula to scoop up from the bottom, turning the bowl steadily until combined. A gentle folding motion keeps the air bubbles from bursting. The batter is ready when it's evenly colored with no white streaks and still puffy like a cloud.

   Mark step 4 as done

5. Step 5

   Pour the batter into the pan, smooth the top and bake at 175°C for about 25 to 30 minutes. A moderate temperature bakes the cake evenly without cracking the top. The cake is done when the top is pale golden, springs back when pressed lightly and a skewer inserted in the center comes out dry.

   Bake at 175°C for about 25 to 30 minutes.

   Mark step 5 as done

6. Step 6

   Stir together 350 g evaporated milk, 395 g sweetened condensed milk and 240 g heavy cream, prick holes all over the cake with a fork while it's still warm, then slowly pour the milk mixture over it in several rounds. A warm cake full of holes soaks up the milk quickly and evenly all the way to the bottom. This step is done when the top looks glossy and wet and only a thin layer of milk remains around the edges of the pan.

   Mark step 6 as done

7. Step 7

   Cover the pan with plastic wrap and refrigerate for at least four hours, ideally overnight. Chilling lets the milk spread evenly through the cake and firms it up. The cake is ready when almost no milk is left pooled on top and a test slice shows an evenly moist crumb.

   Suggested time: about 240 minutes.

   Mark step 7 as done

8. Step 8

   Whip 360 g cold whipping cream with 30 g powdered sugar to soft peaks, spread it evenly over the cake, then sprinkle with a pinch ground cinnamon and cut into squares to serve. The whipped cream gently balances the rich sweetness of the milk below. The cake is ready when the cream is smooth on top, the squares have clean edges and a little milk seeps out when you press down with a spoon.

   Mark step 8 as done