Tres Leches Cake

Instructions

Preheat the oven to 350°F and grease and flour a cake pan. Whip the 5 egg whites in a stand mixer with the whisk attachment until frothy, raising the speed gradually and pausing for about a minute at each setting until you reach the fastest.

Beat in the first cup of sugar and the first tablespoon of vanilla a little at a time. Mix in the egg yolks, then the flour, until the batter is combined.

Pour the batter into the prepared pan and bake for 20 minutes. Take the cake out and let it cool to room temperature, then poke several holes across the surface.

Stir together the condensed milk, evaporated milk, cream and second tablespoon of vanilla. Heat the mixture for 5 minutes, stirring constantly, only to blend the flavors. Do not let it get too hot, then let it cool to room temperature.

Pour the cooled milk mixture slowly over the cake. Because the pan was greased, the milk will flow around and under the cake, and the cake will soak up most of it.

For the meringue, put the 3 egg whites in a clean stand mixer bowl with the whisk attachment. Raise the speed gradually, pausing about a minute at each setting, then add the cream of tartar if using it. Beat in the second cup of sugar a little at a time.

Spread the meringue over the cake. Toast it gently with a blowtorch or under the oven broiler. Once the meringue begins to change color it burns within seconds, so watch it closely.