Copyright Thomas Saaristo  All Rights Reserved
Tres leches cake
Three milks ... uno, dos, tres ... CAKE!

3/4 cup butter, softened
1 1/2 cups white sugar
9 egg yolks
1 teaspoon pure vanilla extract
2 cups flour
1 1/2 teaspoons baking powder
1 cup milk
9 egg whites
1 teaspoon cream of tartar

2 cups heavy whipping cream
5 ounces canned evaporated milk
14 ounces canned sweetened condensed milk

Whipped cream

Heat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13 inch baking pan

Cream together the butter and sugar in a large bowl until light and fluffy. Add the
egg yolks one at a time, beating well with each addition, then stir in the vanilla.

Sieve together the flour and baking powder into a large bowl. Add the flour mixture
alternately with the milk; beat well after each addition. In a large glass or metal mixing
bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold
the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly
into the prepared pan

Bake 25 to 30 minutes, or until the center of the cake springs back when gently
touched or the cakes start pulling away from the sides of the pan

Allow to cool to room temperature

Stir together the heavy cream, evaporated milk and sweetened condensed milk in a
medium bowl and pour over the cooled cake until it wont absorb any more

Cover cake with Whipped cream and refrigerate until serving