Tres Leches Cake is a Mexican dessert that is totally delicious! It translates into 3 milks cake. I first had this in a buffet style restaurant and had no idea what kind of cake it was. When I asked what kind of cake this was the waitress explained it to me and I have been wanting to try making my own ever since. It is super easy to make and the only thing I would definitely recommend is to keep it refrigerated and always serve it cold. It tastes much better that way. This recipe comes from Martha Stewart. The only thing I did differently was not to scrape the skin of the cake after baking. I simply poked holes in it (reminded me of a jello poke cake). Anyhow that worked fine. I would also recommend using a tiny bit less of all the three milks. When I had this in the restaurant it was not quite as "wet" and I prefer it that way.
Unsalted butter, room temperature for baking dish
6 large eggs, separated
1 cup sugar
1 cup all purpose flour, sifted
1 (14 ounces) sweetened condensed milk
1 (12 ounces) evaporated milk
1 cup whole milk
1 1/2 cups heavey cream
1 tablespoon confectioners' sugar
Preheat over to 325 degrees F. Butter a 9 x 13 inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).
Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes. Using a small knife, scrape skin from top of cake; discard. (I poked holes instead when cake had cooled.) Cool cake 20 minutes.
In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour and up to 1 day.
To serve, prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Chill cake and cut into squares; serve topped with whipped cream.