Tres Leche Cake

To make your tres leche cake, start by preheating your oven to 350 degrees.

Using nonstick cooking spray, coat a 13x9 inch glass baking dish. Dust the dish with flour and set it aside while you make your batter.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

In separate mixing bowls, separate the egg whites from the yolks. Set the whites aside.

Add ¾ cup of granulated sugar to the egg yolks and beat the mixture until it’s smooth and a pale yellow color.

Stir in the milk and the vanilla extract to the egg mixture until smooth.

Add the egg mixture to the flour mixture and stir gently to combine. Set the batter aside.

Add the reserved egg whites to a large mixing bowl and beat them at high speed until soft peaks begin to form.

Gradually add in the remaining ¼ cup of sugar and continue beating until stiff peaks form.

Fold the egg whites into the batter gently just until the batter comes together.

Pour the batter into the prepared baking dish and spread it out evenly.

Bake in the preheated oven for 35-45 minutes or until you can insert a toothpick in the center and it comes out clean.

When the cake is baked, remove it from the oven and let it cool on a wire rack.

While your cake cools, move a mixing bowl and beaters into the freezer to chill for your frosting.

Next, make your milk syrup by combining evaporated milk, sweetened condensed milk, and heavy cream in a medium-sized mixing bowl.

When your cake is cool, use a fork or a skewer to poke many small holes in the cake.

Slowly drizzle the milk mixture over the cake, allowing it to soak in completely. Set the cake aside.

To make your frosting, remove the prepared bowl and beaters from the freezer.

Add the whipping cream to the bowl and beat on high speed until soft peaks begin to form.

Add the powdered sugar and vanilla and beat again on high for a few minutes.

When the frosting reaches stiff peaks, spread it evenly onto the cake.

Top the cake with fresh fruit and cinnamon sugar and serve!