G's Tres Leches Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. (5 minutes)

Recipe View In a large bowl, cream 1 1/2 cups sugar and unsalted butter until light and fluffy, about 3 to 5 minutes. Beat in the 6 egg yolks one at a time, mixing well after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with 1 1/2 cups milk, until just combined. Stir in almond extract. (15 minutes)

Recipe View In a clean, dry bowl, beat 6 egg whites with cream of tartar until frothy. Gradually add 2 tablespoons sugar, beating until stiff, glossy peaks form. Gently fold the meringue into the batter in two additions, being careful not to deflate the egg whites. (10 minutes)

Recipe View Pour batter into the prepared baking pan and bake for 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack. (45 minutes)

Recipe View In a bowl, whisk together sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk. Once the cake is cool, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. (10 minutes)

Recipe View In a chilled bowl, beat heavy whipping cream with 1/4 cup sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld. (5 minutes + chilling time)