Venezuelan Tres Leches Cake

Ingredients

• 5 large eggs (at room temperature)
• 8 tablespoons (100 g) sugar
• 15 tablespoons (120 g) all-purpose flour
• 1 pinch salt
• 1 teaspoon vanilla extract
• 12 oz (1 1/2 cups / 360 ml) evaporated milk
• 1 can (aprox. 395 g) sweetened condensed milk
• 1 cup (240 ml) regular whole milk
• 4 egg whites (at room temperature)
• 1/2 cup (100 g) sugar
• Zest of 1 lime

Instructions

1. 1

   Grease with butter and flour a refractory mold. Preheat oven to 350°F (180°C).

2. 2

   In the bowl of a stand mixer with whisk attachment, beat the whole eggs with sugar and salt for 15 minutes at medium-high speed.

3. 3

   Add vanilla extract and beat for a few more seconds.

4. 4

   Incorporate the sifted flour gradually, with folding movements using a spatula.

5. 5

   Pour the mixture into the prepared pan and bake for 30 minutes, or until a toothpick inserted comes out clean.

6. 6

   Leave the cake in the pan and poke holes with a toothpick all over the surface.

7. 7

   Mix the three different types of milk in a large bowl and soak the cake while still warm. Refrigerate for at least 4 hours.

8. 8

   For the meringue, put the egg whites and sugar in a mixing bowl and place over a double boiler at medium speed, without the bowl touching the water.

9. 9

   Beat continuously until the sugar dissolves (touch the mixture with your fingers).

10. 10

    Transfer to the stand mixer and beat at medium-high speed until you achieve stiff peaks and silky meringue.

11. 11

    Cover the cake with the meringue and sprinkle lime zest on top. Serve cold.