El pastel de tres leches de tus sueños

Ingredientes

• 6 large eggs (room temperature, separated)
• 1 cup granulated sugar (divided)
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour (spooned and leveled)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1/3 cup whole milk (room temperature)
• 14 ounces sweetened condensed milk (canned)
• 12 ounces evaporated milk (canned)
• 1 cup heavy whipping cream (or whole milk for a lighter version)
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• fresh strawberries
• optional: ground cinnamon or freshly grated nutmeg

Preparación

1. 1

   Preheat the oven to 350°F (175°C). Grease a 13x9-inch baking pan with butter or baking spray.

2. 2

   In a large bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. With the mixer running, slowly add half the granulated sugar. Increase speed to high and beat until stiff, glossy peaks form. Set aside.

3. 3

   In a separate bowl, add the egg yolks, remaining sugar and vanilla. Beat on a medium-high speed until thick and pale.

4. 4

   Gently fold the yolk mixture into the whipped whites using a spatula, taking care not to deflate the volume.

5. 5

   Sift in the flour, baking powder, and salt. Fold carefully until nearly combined, then add the milk and fold again until smooth. Do not over mix.

6. 6

   Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until the cake is pale golden brown and springs back when lightly pressed.

7. 7

   Remove from the oven and allow the cake to cool in the pan for 15 minutes.

8. 8

   Meanwhile, prepare the milk soak: In a small saucepan over low heat, combine the condensed milk, evaporated milk, cream (or milk), and vanilla. Warm gently while whisking, do not simmer or boil. Warming helps the mixture combine smoothly.

9. 9

   When the cake has cooled, poke it all over with a skewer or fork then slowly pour the milk mixture evenly over the cake in batches, allowing it to soak in as you go. Use all of it.

10. 10

    Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.

11. 11

    When you are ready to serve, make the whipped topping: In a large mixing bowl, add the heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form. Take care not to over-whip the cream; you are looking for a soft, billowy texture.

12. 12

    Spread the whipped topping on top of the cake.

13. 13

    To decorate, arrange some fresh strawberries on top of the cake. Some people like to add a dusting of ground cinnamon or nutmeg.

14. 14

    Slice into squares and serve cold. Enjoy!