Tres Leches Cake with Dulce de Leche

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray and dust lightly with flour to prevent sticking. (Prep time: 5 minutes)

In a clean, grease-free glass, metal, or ceramic bowl, beat egg whites until foamy. Gradually add 1/4 cup of the sugar, continuing to beat until stiff, glossy peaks form and the sugar is completely dissolved. Set aside. (Prep time: 10 minutes)

In a separate bowl, beat egg yolks until light and creamy. Add the remaining 1/4 cup of sugar and continue beating until the mixture is pale yellow and creamy. Gently fold the egg yolk mixture into the beaten egg whites until just incorporated, being careful not to deflate the whites. (Prep time: 7 minutes)

In a small bowl, whisk together the sifted flour and baking powder until well combined. Gently fold the flour mixture into the egg mixture in batches until just incorporated; avoid overmixing. Stir in the lime zest. Pour the batter evenly into the prepared baking dish. (Prep time: 8 minutes)

Bake in the preheated oven until the cake is lightly golden and springs back when gently pressed, about 30 minutes. Turn off the oven and let the cake rest inside with the door closed for an additional 15 minutes to prevent it from collapsing. (Bake time: 45 minutes)

In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until thoroughly combined. (Prep time: 3 minutes)

Once the cake has cooled slightly, poke it generously across the top with a fork, creating numerous small holes. Slowly and evenly pour the milk mixture over the cake, allowing it to soak into the holes. Refrigerate the cake for at least 1 hour, or preferably longer, to allow the milk mixture to fully absorb. (Prep time: 5 minutes, Chill time: 60+ minutes)

Before serving, spread the dulce de leche evenly over the top of the cake. Cut into squares and serve chilled. (Prep time: 2 minutes)