Tres Leches

Ingredients

• 2 pcs Egg
• 80 g Granulated Sugar
• 1.5 tsp Vanilla Extract
• 60 g All Purpose Flour
• 0.5 tsp Baking Powder
• 0.25 tsp Kosher Salt
• 80 ml Whole Milk
• 80 ml Evaporated Milk
• 100 ml Sweetened Condensed Milk
• 120 ml Heavy Cream
• 0.25 tsp Ground Cinnamon

Method

1. Heat the oven to medium heat and lightly grease a small baking dish. Separate {egg}, then whisk the yolks with part of the {granulated_sugar} until pale and thick. Stir in {vanilla_extract}. In another bowl, whisk the whites with a pinch of {kosher_salt} to soft peaks, rain in the remaining {granulated_sugar}, and whip to glossy peaks. Sift in {all_purpose_flour} and {baking_powder}, then fold gently so the batter stays airy.
2. Scrape the batter into the dish and bake until the sponge is golden, springs back in the center, and a tester comes out clean. Cool until just warm so it can absorb the milk evenly.
3. Whisk {whole_milk}, {evaporated_milk}, {sweetened_condensed_milk}, part of the {heavy_cream}, and a little {vanilla_extract} until smooth and fully blended.
4. Poke the warm sponge all over, then pour the milk mixture over slowly in stages so {bake_cake} absorbs it without collapsing. Chill until fully cold and lush throughout.
5. Whip the remaining {heavy_cream} with a little {granulated_sugar} until soft, billowy peaks hold. Do not overwhip or it will turn grainy.
6. Spread the whipped topping over the chilled cake, dust with {ground_cinnamon}, and serve cold for the cleanest slices and the best creamy contrast.