Tres Leche Cake

Not too long ago David and I went to the Cinco De Mayo Mexican Beer Tour Kick Off Event at Old Chicago. During kick off events they provide a themed dinner. This was Mexican theme so they served enchiladas with tres leche cake for dessert. I had never experienced Tres Leche Cake before. I was instantly in love. I had to learn how to make this. Turns out, its quite easy, and delicious!
Here is your ingredients list:
1 Cup All-Purpose Flour
1-1/2 tsp. Baking Powder
1/4 tsp. Salt
5 whole eggs
1 cup Sugar, Divided
1 tsp Vanilla
1/3 cup Milk
1 can Evaporated Milk
1 can Sweetened Condensed Milk
1/4 cup Heavy Cream
ICING:
1 pint Heavy Cream, for Whipping
3 Tbsp Sugar

Directions:

Preheat oven to 350 degrees. Spray a 9x13 pan until its good and coated.
Combine flour, baking powder and salt in a large bowl.

Seperate eggs. Place yolks in mixing bowl with 3/4 cup of sugar. Mix on high until it is pale yellow. Stir in 1/3 cup milk and vanilla.

Pour egg yolk mixture over flour mixture and gentle combine. Set aside.

Beat egg whites on high speed until soft peaks form.

With mixer still on, pour in remaining 1/4 cup of sugar. Beat until egg whites are stiff, but not dry. Fold mixture into batter gently until combined.
Pour into prepared pan and bake 35-45 minutes. Insert a toothpick, if it comes out clean, your cake is done.

Invert cake onto a rimmed platter. (I didnt have a big enough one so I used a rimmed baking sheet covered in wax paper) Allow cake to fully cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. Seperate out 1 cup of the mixture and discard. Pierce cake with a fork all over the surface. Pour remaining milk mixture over entire cake. Make sure to get the sides of the cake was well.

Allow cake to soak in the mixture for at least 30 minutes.

Whip 1 pint heavy cream and 3 tablespoons of sugar until thick. You should be able to spread it like frosting.

Cut into squares and enjoy!
Easy and delightful. I think this is a great cake for summertime too. Its got a light feel to it, and its a refreshing change. Yum!