Tres Leches Pastel - Three Milk Cake

Cake:
6 large egg whites
1/2 c. granulated sugar, divided
6 large egg yolks
1 c. all-purpose flour, sifted (or cake flour)
Topping:
1 c. heavy whipping cream
2 T. granulated sugar
1/2 t. vanilla extract
 

Cream

14 oz. can sweetened condensed milk
1 c. heavy whipping cream
2/3 c. (5 fluid oz.) evaporated milk
1/4 c. brandy
1 t. vanilla extract

Preheat oven to 375°. Grease and flour 9" springform pan.

Cake:
Beat egg whites and 1/4 c. sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining 1/4 c. sugar in medium bowl; beat until light yellow in color. Fold egg whites and flour alternately into egg yolks. Pour into prepared pan.

Bake for 15 to 20 minutes or until just golden and wooden toothpick inserted in center of cake comes out clean. Remove from oven and cool on wire rack.

Cream:
Combine sweetened condensed milk, heavy cream, evaporated milk, brandy, and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with a wooden pick. Pour 2 c. cream mixture over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove from pan.

Optional:
Sliced strawberries or bananas can be added to the top of the cake before adding the topping.

Topping:
Beat cream, sugar, and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake.

Because of the milk in the cake, it is very important that the cake be refrigerated until ready to serve. Serve chilled.