Tres Leches Cake

Hi Friends
Today I would like to share with you the recipe of a Mexican cake, Tres Leches Cake. As its name denotes, it contains 3 types of milk - Condensed milk, evaporated milk and whipping cream.
First we need to bake a sponge cake and after that soak it with the mixture of 3 milks.

My husband and son became strong fans of this cake from the first time I made this cake itself😋. Whenever I am asking them which cake they need, their answer will be always the same, "The moist cake you made the other day". But only thing I felt bad is that both didn't know the name of the cake correctly until now😏. Anyway, for a cake, taste matters more than the name. I got this recipe from the blog, The Pioneer Woman  . Thanks a lot for this foolproof recipe.

Now coming to the recipe
Ingredients:
For sponge cake:
All purpose flour - 1 cup
Baking powder - 1.5tsp
Salt - 1/4tsp
Egg - 5
Sugar - 1 cup
Vanilla essence - 1.5tsp
Milk - 1/3 cup

For soaking:
Sweetened Condensed milk - 1 can
Evaporated milk - 1 can
Whipping cream - 1/4 cup

Preparation:

Preheat oven to 350 degrees.

Grease the pan with oil or butter and line it with parchment/butter paper.

Combine flour, baking powder, and salt in a large bowl. 

Separate eggs.

Beat egg yolks with 3/4 cup sugar until yolks are pale yellow. 

Stir in milk and vanilla. 
Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites until soft peaks form. With the mixer on, gently put remaining 1/4 cup sugar and beat until stiff peaks are formed.

Fold egg white mixture into the batter very gently until just combined. Pour into the prepared pan.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Transfer it to another plate and allow it to cool.

Combine condensed milk, evaporated milk, and whipping cream in a bowl or cup. 

When cake is cool, pierce the surface with a fork so that while pouring the milk, it can penetrate into the cake.

 Slowly pour the milk mixture.

Allow the cake to absorb the milk mixture for 30 minutes. 

After that frost it with whipped cream or any sort of frosting which you prefer. 

Put the cake in the refrigerator and allow it to cool. It will be tastier to eat the cake on the next day. So if you are planning to make this cake, I recommend you to make this cake a day ahead and allow it to cool and then serve it on next day.