Tres Leches Cake

Method

1. 01

   Preheat the oven to 180°C. Grease a 23 x 33 cm rectangular pan with butter and line the bottom with parchment paper so the sponge cake comes out evenly.

2. 02

   Beat the eggs with the white sugar for 6 to 8 minutes, until the mixture looks pale, thick, and falls in a ribbon over the bowl.

3. 03

   Sift the all-purpose flour with baking powder and salt. Gradually fold these dry ingredients into the eggs in 3 additions, and add 1 tsp of vanilla extract without deflating the mixture too much.

4. 04

   Pour the batter into the prepared pan and bake at 180°C for 28 to 32 minutes, until the surface is lightly golden and a toothpick inserted in the center comes out clean.

5. 05

   Let the sponge cake rest for 10 minutes in the pan. Poke it all over the surface with a fork or long skewer, reaching almost to the bottom so it absorbs well.

6. 06

   In a pitcher, mix the evaporated milk, sweetened condensed milk, whole milk, 120 ml of heavy cream, and the remaining 1 tsp of vanilla extract until no thick streaks remain.

7. 07

   Slowly pour the three milks mixture over the warm sponge cake, waiting between additions for it to absorb; it should look moist but not have large puddles on the edges.

8. 08

   Cover the pan and refrigerate the cake for at least 4 hours, preferably 8, until it is cold and the milks have settled evenly.

9. 09

   Whip the remaining 300 ml of heavy cream with the powdered sugar for 3 to 5 minutes, until soft peaks form that hold their shape without breaking.

10. 10

    Cover the cold cake with the whipped cream, arrange the sliced strawberries on top, and sprinkle with ground cinnamon just before serving.