3/4 C butter, softened
1 1/2 C sugar
9 egg yolks
1 t vanilla
2 C flour
1 1/2 t baking powder
1 C milk
9 egg whites
1 t cream of tartar
Preheat oven to 350. Grease and flour (or spray with Pam) a 9 x 13 pan (better if it's a little deeper than normal).
Beat egg whites and cream of tartar until whites form stiff peaks. Set aside.
In a separate bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. Gently fold egg whites into the batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
While cake is baking, mix:
4 C heavy cream
1 lg can evaporated milk
2 14oz cans sweetened condensed milk
Wisk until mixed well.
Right when the cake is taken out of the oven, using a wood kebob stick, pierce cake all over (each hole about 1/4 inch apart from the next). The cake will fall. As soon as cake is adequately pierced (it may look messy, but don't worry, it will be covered with whipped cream), slowly pour the three milk mixture over the cake, allowing it to absorb. It may look like it is going to over flow, but give it time to absorb and more milk can be poured in.
Refrigerate until ready to serve. Just before serving (or an hour before), whip:
2 cups whipping cream
Until almost stiff then add:
1/2 C powdered sugar (or more if desired)
1 t vanilla
Spread over the Tres Leches Cake and serve nice big pieces! Lovely with a little fruit on the top or side!
**My friend Christy made this for me and I died and went to Heaven! I couldn't stop thinking about it, so a few days later, I made it for Hans and the gang...everyone loved it! Thanks Christy!
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