A light sponge cake soaked in a mixture of evaporated milk, condensed milk, and heavy cream, topped with whipped cream and cinnamon.
Ingredients
6 eggs, separated
1 cup sugar
1/3 cup whole milk
1 tsp vanilla extract
1 cup all-purpose flour
1.5 tsp baking powder
1 can (14oz) sweetened condensed milk
1 can (12oz) evaporated milk
1 cup heavy cream
2 cups heavy cream for topping
Ground cinnamon for dusting
Instructions
1Beat egg yolks with sugar until pale and thick. Stir in milk and vanilla. Fold in flour and baking powder.
2Whip egg whites to stiff peaks. Gently fold into the batter in three additions to keep it airy.
3Pour into a greased 9x13 pan. Bake at 175C for 25 minutes until golden and a toothpick comes out clean.
4Mix condensed milk, evaporated milk, and 1 cup heavy cream. Pierce the warm cake all over with a fork.
5Pour the three-milk mixture slowly over the cake, letting it absorb completely. Refrigerate at least 4 hours.
6Whip remaining cream and spread over the chilled cake. Dust with cinnamon. Serve cold.
Did You Know?
Nicaraguans consider their tres leches to be the best in Central America, claiming the perfect ratio of soaking that keeps the cake moist but not soggy.