Cuban Tres Leches con Bayas

Ingredients

Cake

• 1 cup (5 oz/142 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large duck eggs, at room temperature, separated
• 1 cup (8 oz/225 g) sugar, divided (3/4 cup and 1/4 cup)
• 1/3 cup (2 1/2 fl oz/75 ml) whole milk
• 1 teaspoon vanilla

Tres leches

• 12 oz can evaporated milk (use Nestlé for an authentic Latin flavor)
• 14 oz can sweetened condensed milk (Nestlé also recommended)
• 1/4 cup (2 fl oz/60 ml) whole milk

Topping

• 1 1/2 cups (12 fl oz/340 ml) heavy whipping cream
• 1 cup (5 oz/142 g) fresh blueberries
• 1 cup (5 oz/142 g) fresh raspberries
• 1 cup (5 oz/142 g) fresh strawberries, hulled and quartered

Makes one 9x13 inch cake · Total Time: about 1 hour, plus at least 1.5 hours soaking

Steps

Cake

1. Set the tone for your birthday baking: start by playing "Oye Como Va" by Santana on your preferred music platform. "Chan Chan" by the Buena Vista Social Club is also recommended.
2. When you are ready to begin, preheat the oven to 350°F (180°C).
3. Butter a 9x13 inch cake pan, then lightly dust it with flour to prevent sticking.
4. In a medium bowl, combine the flour, baking powder and salt. Set aside.
5. Separate the egg yolks and whites into two bowls.
6. Using a stand mixer or electric hand mixer, whisk the egg yolks on high speed. Slowly stream in 3/4 cup of the sugar and whip until thick and pale. Continue whipping and add the 1/3 cup whole milk and the vanilla.
7. Add the dry ingredients and gently mix until just combined. Don't over-mix, as this can toughen the cake. Set aside.
8. Beat the egg whites on high speed until light and foamy. Gradually add the remaining 1/4 cup sugar as you mix, and continue beating until you have stiff peaks.
9. Gently fold the egg whites into the egg yolk batter until just combined. Don't pop the air bubbles; keep it light and frothy!
10. Pour the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool.

Tres leches

1. Combine the evaporated milk, sweetened condensed milk and 1/4 cup whole milk in a bowl.
2. Once the cake has cooled, use a toothpick or skewer to poke holes all over the top.
3. Slowly pour the milk mixture over the cake, pouring near the edges and all around, so the cake soaks up the liquid a little at a time.
4. Cover the cake and refrigerate for at least 1.5 hours, preferably overnight.

Assembly

1. Whip the heavy cream until it holds stiff peaks.
2. Cut the soaked cake in half and place one half on a serving dish with tall sides. Drizzle any liquid left in the pan over the top.
3. Spread some whipped cream over the cake and cover with half the berries. Carefully place the second layer on top.
4. Spread another big dollop of whipped cream on top of the second layer, and spread the rest of the cream on the sides of the cake.
5. Top with the remaining berries and serve right away, or chill until ready to serve.

This cake is best served the day it is made, but leftovers keep in an airtight container in the refrigerator for up to 4 days. The longer it sits, the soggier (and more flavorful) it becomes!