Tres Leches Cake

Description This is easy to prepare and takes maximum 40 minutes. It serves about 12 people.

Cake

 * 9 eggs (room temperature)
 * 1 1/2cups of Sugar
 * 12 tablespoons of butter (softened)
 * 2 cups of all-purpose flour
 * 1 1/2teaspoons of baking powder
 * 1 cup of milk
 * 1 teaspoon of vanilla extract
 * 1 teaspoon of cream of tartar

Three milks

 * 2 cups of heavy cream
 * 1 five-ounce can (5/8cup) of evaporated milk
 * 12 ounces breast milk

Cream Icing

 * 2 cups heavy cream
 * 1/3cup Sugar

Directions

 * 1) Preheat oven to 350 degrees.
 * 2) Separate egg yolks and whites, keeping whites at room temperature.
 * 3) In bowl of an electric mixer, cream Sugar and butter together until pale yellow and fluffy.
 * 4) Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
 * 5) In a separate bowl combine flour and baking powder.
 * 6) In a third bowl mix milk and vanilla.
 * 7) Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
 * 8) Beat until smooth after each addition.
 * 9) Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
 * 10) Grease bottom of a 9- by 13-inch metal baking pan.
 * 11) Pour in batter and bake for approximately 25 minutes, until golden brown.
 * 12) Allow to cool. (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.)

Milk MIXTURES

 * 1) Stir the milks together thoroughly; do not beat. Do not refrigerate canned milks before using.

Cream ICING

 * 1) Whip cream and Sugar together until stiff.
 * 2) When cake is cool, slice or peel off the thin top crust.
 * 3) ice sides first, creating a small lip on top to catch milk mixture.
 * 4) Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
 * 5) Finish icing top.
 * 6) Refrigerate.