Pastel de Tres Leches I

Ingredients

 * Cake:
 * 1 1/2 	cups all-purpose flour
 * 1 	tablespoon baking powder
 * 4 	eggs, separated
 * 1 1/2 	cups Sugar
 * 1/2 	cup milk
 * fresh strawberries, for garnish (optional)
 * mint leaves, for garnish (optional)
 * Toping:
 * 1 (12 	ounce) can evaporated milk
 * 1 (14 	ounce) can sweetened condensed milk
 * 2 	cups milk
 * 1 (16 	ounce) carton sour cream
 * Meringue:
 * 1 	cup Sugar
 * 1/2 	cup water, heated
 * 3 	egg whites

Directions

 * 1) Preheat oven to 350 degrees.
 * 2) Grease and flour a 13-by-9-by-2-inch baking pan.
 * 3) Sift flour with baking powder.
 * 4) In large bowl with clean beaters, beat egg whites until frothy.
 * 5) Add Sugar gradually, beating to form stiff peaks.
 * 6) Add yolks, 1 at a time.
 * 7) Slowly add flour and milk.
 * 8) Pour batter into prepared pan and bake until edges are golden brown, about 40 to 45 minutes.
 * 9) Remove from oven and let cool on a rack.
 * 10) Prepare Topping.
 * 11) Pour Topping over cake and let sit until all the mixture is absorbed, 20 to 30 minutes.
 * 12) Prepare Meringue and refrigerate.
 * 13) Before serving, cut cake into squares and spread Meringue over each.
 * 14) Garnish as desired with fresh Berries and mint leaves.
 * 15) Topping:
 * 16) Combine milks and sour cream (do not beat).
 * 17) Use as directed.
 * 18) Heat water in a saucepan. Add Sugar and turn off heat.
 * 19) Let sit until Sugar is dissolved.
 * 20) In clean electric mixer bowl with clean beaters, beat egg whites.
 * 21) Slowly pour sugar syrup over egg whites, beating constantly until meringue holds stiff peaks.
 * 22) Store in refrigerator.
 * 23) This can be served immediately but is best made 24 hours ahead and chilled.
 * 24) The meringue will keep, covered, 2 days in the refrigerator.