Tres Leches Cake... well, really quatro

So I do realize that I'm WAYYY behind on posting recipes. I apologize. I truly do. But at least I'm not as behind as the person who's NEVER POSTED ANYTHING. Yeah, you know who you are.

Sorry for the obligatory pestering of a CERTAIN SISTER...

Anyway, back to food. I made this cake for a company pot luck for Cinco De Mayo. It is so so tasty. Each time I make it I like to vary what I add in regards to milk and to liquor (definitely had a heavy hand this time) but no matter what - it's moist, just sweet enough, spongy, and most importantly delectable. I always get rave reviews. See, I made it for Cinco De Mayo 2008 and this year I actually wanted to do something different. However, when my coworkers found out I wasn't going to make it they protested. Alas, I gave in. But it did not disappoint. It's now my go-to Cinco De Mayo dessert.

Ingredients

The Cake:

• 8 large eggs, separated
• 2 2/3 cups granulated sugar
  
• 2 2/3 cups all-purpose flour
• 2 1/4 teaspoons baking powder
  
• 2/3 cup whole milk
  
• 1 teaspoon vanilla extract

The Four Milks:

• 1 14-ounce can evaporated milk
• 1 12-ounce can sweetened condensed milk
• 1 cup heavy cream
• 1 can coconut milk
• 1/8 cup dark rum or other liquer (roughly - I've also done variations with Disaronno & Frangelico)

The Topping (optional):

• Whipping Cream
• sugar
• sliced strawberries
• sliced mangoes
  

Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 11 by 15-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. When you do this, you'll split the flour mixture into thirds, adding the milk (divided in half) in between adding the thirds of flour. The goal is to start and end with the flour mixture. Also, do this quickly so the batter does not lose volume. Stir in the vanilla. Then, pour into the greased pan. Bake until golden, 30-35 minutes.

To make the cream topping: In a blender, or using a large bowl and a whisk, combine the evaporated milk, condensed milk, heavy cream, and liquor and blend on high speed.

Remove the cake from the oven and while still warm poke some holes in the cake and then pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Once cake is chilled and ready to serve, make the topping. Pour heavy whipping cream into a bowl and beat until it starts to thicken. Add sugar to taste. Continue beating until thick (but not too thick!). Spread over cake. Slice strawberries and mangoes and arrange over cake.

Buon Appetito!
-Lindsay