Kara's Lotta Leches Cake

I'll post more later, but for now here's the recipe for those who asked for it. Happy Birthday Kara!

Three-Milk Cake (Pastel de Tres Leches)
Adapted from a recipe from The Taste of Mexico by Patricia Quintana.

1 1/2cups all-purpose flour
2 teaspoons baking powder
4 eggs, separated
1 1/2cups sugar
1/2 cup milk full-fat

Three-Milk Topping
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk

Whipped Cream Topping
2 cups heavy whipping cream
1/4 sugar (or more to taste)
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. Sift flour with baking powder. In large bowl, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time.

Alternate folding in flour mixture and milk until it is mixed well but be careful not to over beat. Pour batter into prepared pan and bake until edges are golden brown, about 25 minutes. Remove from oven; let cool on a rack.



While the cake is cooling, in a large bowl, combine the three milks together and whisk to incorporate. Let them sit on the counter until the cake is cool (about 20 minutes). Poke several holes in the cake in with a folk. Whisk milk mixture again and slowly pour it over cake. Put it in the refrigerator and let sit until all mixture is absorbed, 20 to 30 minutes.

Prepare the whipped cream topping by chilling the cream, bowl and beaters thoroughly (about 3 minutes in the freezer). Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover top of cake with whipped cream, cover with plastic wrap and store in the refrigerator until ready to serve. Top with fresh strawberries if desired.