My Best Tres Leches Cake

Preheat oven to 350 degrees F.

Grease a 9 x 13 pan and then line with waxed paper, then grease again.

Using 3 bowls…

Sift flour , salt and baking powder together in 1 bowl.

Separate egg yolks and whites into 2 different bowls.

Mix yolks with sugar and vanilla, beat together then add milk.

Beat egg whites until very, very fluffy. About 7 minutes.

Slowly add flour mixture into the yolk mixture until mixed well. Using mixer.

Slowly fold the fluffy egg whites into cake mixture. Do this by hand.

Pour into cake pan and bake at 350 degrees F for 30 – 45 minutes or until done.

Cool for 20 minutes.

Make the “3 milks” mixture while cooling.

Use 1 1/4 cups heavy whipping cream, 1 ( 14 ounce ) can of sweetened condensed milk, and 1 ( 15 ounce ) can of evaporated milk.

After cake cools for 20 minutes, remove from cake pan to serving dish and remove waxed paper from the bottom. Return cake to the cake pan (top side up again) and poke holes into the top of the cake. Then spoon milk mixture very slowly onto cake, making sure to let it soak in before adding the next spoon full. Use all of the milk mixture. I know it looks like a lot, but it can take it. Put in the refrigerator for at least 3 hours.

Return the cake back to the serving dish, bottom side up.

Make the frosting. Start with a chilled mixing bowl.
Add the rest of the heavy whipping cream ( about 2 1/2 cups ) and beat until very fluffy, then beat in 4 teaspoons of honey, 1 teaspoon vanilla and about 3 /4 cup of powdered sugar ( more or less to taste ).

Frost the cake with whipped cream frosting.

Refrigerate until chilled and then serve.