Tres Leches cake

I have had Tres Leches before and it is divine. But, all of the ones I have had are very cakey and fall apart easily. This one is very dense, holds the milk well and is simply the best cake I have ever had. It has quickly become one of the staple desserts that I make whenever we have company. Not the easiest of cakes to make, but delicious!



Cake:

3/4 cup butter, softened

1 1/2 cups white sugar

9 eggs seperated

1 tsp vanilla

2 cups flour

1 1/2 tsp baking powder

1 cup milk

1 tsp cream of tartar



In a large bowl, cream together butter and sugar until light and fluffy. Add 9 egg yolks one at a time. Stir in vanilla.

In a seperate bowl, sift flour and baking powder. Add with milk to egg mixture, alternating flour and milk until blended.

In another bowl, beat egg whites and cream of tartar until it forms stiff peaks. Fold in with cake mix until blended.

Bake at 350 for 30 minutes, or until set in the center.



While cake cools, mix together:

2 cups heavy whipping cream

5oz evaperated milk

14oz sweetened condensed milk



After cake has cooled for about 10 minutes, poke holes throughout the entire cake. (I used bamboo skewers, but anything will work, just make sure you dont break the cake apart while doing it)

Pour milk mixture over cake (you will have about 1/2 cup left over...save it!)

Cover and refridgerate over night or for at least 6 hours.



When it is ready to serve, pour the remaining milk, if any, over the cake. You can top it with cool whip (yuck!) or you can make your own whipped topping

2 cups heavy whipping cream

1 cup sugar

beat until desired consistancy