Pastel de tres leches is a sponge cake that's steeped in three kinds of milk: condensed, evaporated, and heavy cream. The soaked cake is served with whipped cream and sliced fresh strawberries. Store leftovers in the refrigerator.

Ingreadients:

 

• 6 medium eggs, separated
• 1 cup white sugar
• 1 cup all-purpose flour
• ½ cup milk
• 1 tablespoon baking powder
• 2 teaspoons vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 cup heavy whipping cream (Optional)
• 1 cup whipped cream (Optional)
• 1 cup sliced fresh strawberries (Optional)

Direction

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
2. Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
3. Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
4. Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
5. Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
6. Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.