Pastel de Tres Leches

For the cake:

1 1/2 cups

All purpose flour (6.75 oz)

1 tbsp

Baking powder

4

Eggs, separated

1 1/2 cup

Sugar (8 oz)

1/2 cup

half and half

1 1/2 tsp

Vanilla

1/2 tsp

Salt

For the milk syrup:

3/4 cup

Evaporated milk, cold

7 oz

Sweetened condensed milk, cold (By weight, not volume. Half a 14 oz can.)

1 cup

Half and half

For the frosting:

1 cup

Heavy whipping cream

1 tsp

Vanilla

1 tbsp

Powdered sugar

Preheat oven to 350F. Line the bottom of a 10 inch springform pan with parchment or foil. Grease pan with butter and and dust with flour.

Beat together 1 cup of the sugar and egg yolks until light and fluffy, about 5 minutes. Slowly mix in the half and half, vanilla, flour and baking powder. Set aside.

Beat the egg whites and cream of tartar to soft peaks. Slowly add the remaining 1/2 cup sugar and continue to beat to stiff peaks. Slowly mix in the egg yolk batter.

Pour batter into pan and bake in center of oven for 35-40 minutes, or until the center has set. Cool in pan on a rack for 15 minutes, then remove and cool to room temperature.

Mix the three milk syrup ingredients together in a bowl.

On a rack over a sheet pan, place cake upside-down on a cutting board. Gently poke holes all over with a fork. With a spoon or bulb baster, slowly drizzle the milk syrup evenly over the cake. The sheet pan will collect any that does not get absorbed.

Place cake in refrigerator and chill overnight.

Whip cream, powdered sugar and vanilla to stiff peaks. Move cake to a cake stand, if desired, and frost. Chill or serve immediately.