Tres Leches Cake

I've been asked by many for my recipe of the Tres Leches Cake. I only make it once a year because I make it from scratch and it takes F-O-R-E-V-E-R! I guess Mexico mission trip rubbed off on me that I decided to make tres leches cake for Paul when I got back around his birthday so that's when it started.. ok enough about history..

1 1/2 cups of flour
1 tsp of baking powder
1/2 tsp of sea salt
6 eggs
1 cup of sugar
1/4 cup of water
4 tsp of vanilla extract


1 can (14 oz) of sweetened condensed milk
1 can (13 oz) of evaporated milk
3 cups of heavy cream
2 tbsp of sugar
optional: fresh mangos, strawberries, blackberries, or other fresh fruit; sliced.

Preheat oven to 350 degrees. Coat 9 x 13 pan with baker's joy (non-stick spray with flour--mainly for baking!)
Combine flour, baking powder, and salt in small bowl and put to the side.
In a big mixing bowl, beat eggs and sugar on high speed for 5 minutes or until volume has doubled. Reduce the speed to low and mix in 1 tsp vanilla extract and water. Mix well.
Gently add flour mix a small amount at a time. Pour the batter into the 9 x 13 pan and bake for 45 minutes. Cake will be done when center is firm and cake starts to pull away from the edge of the pan.

Cool cake on rack for 15 minutes. Take serrated knife and slice off the top piece of the cake (it's not needed, yes you can eat the scraps) Poke holes with fork all over the cake. When the cake is completely cool whisk condensed milk, evaporated milk, and 1 cup of heavy cream and 2 tsp of vanilla. Pour over cake SLOWLY allowing cake to absorb milk mixture before adding more. Refigerate.

When ready to serve (always immediately in my house) put 2 cups of heavy cream in mixing bowl and beat at medium speed. Add tsp of vanilla and sugar one tablespoon at a time then beat on high until you have stiff peaks. Spread over cake and add your fresh sliced fruit (optional) on top and VOILA! Tres Leche