Tres Leches

Preheat oven to 350 F. In a large bowl mix together the flour, baking powder and salt.

Separate the egg yolks from the egg whites. In a medium sized bowl beat the egg yolks with 3/4 of the sugar. Stir in the regular milk and vanilla. Pour the egg yolk mixture over the flour mix and stir until just combined.

In a separate bowl, beat the egg whites until peaks begin to form; then pour the remaining 1/4 of the sugar into it and beat until stiff peaks form. Very gently fold the egg white mixture into the other batter and pour into a well-buttered/sprayed pan (the pan should be about 9 x 13 inches).

Bake for about 25 minutes at 350 F. Remove from oven and set it on a rack. Let cake cool.

In a pitcher combine the evaporated milk, the sweetened condensed milk and the heavy cream.

Once the cake is cool, pierce the surface of the cake with a fork several times. Slowly pour all but 1 cup of the milk mixture onto the whole cake. This leftover milk can be used for another recipe. Cover the cake with a sheet of plastic wrap, put it into the refrigerator and allow it to absorb the milk for a few hours (I left it overnight in the fridge).

For the topping: In a medium sized bowl using a mixer, whip the powdered sugar into the whipped cream, until soft peaks form or thickened to your liking.

When the cake is ready, spread whipped cream all over it. For garnish grate nutmeg over the cake (or just a slice).

Recipe adapted from The Pioneer Woman.