Tres Leches Cake

from Cari Bolander- this is really amazing and rich, I altered the topping a litte, l Cup cream and small evaporated milk- no syrup! 

6 eggs separated
1 ½ c. granulated sugar
2 c. flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ c. water
1 tsp. almond extract
TOPPING:
1 can (14 oz) sweetened condensed milk
2 c. heavy whipping cream
½ c. light corn syrup
7 TBSP evaporated milk
2 tsp. vanilla extract
ICING:
½ c. heavy whipping cream
½ c. granulated sugar (I prefer powdered sugar)
1 tsp. vanilla extract
1 c. (8 oz) sour cream
2 TBSP powdered sugar
1 tsp. almond extract

In large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract. Pour into greased 9X13 baking dish. Bake 350 for 35-45 minutes or until toothpick inserted near center comes out clean. Cool on wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to boil over medium heat, stirring constantly; cook and stir for 2 minute or until thickened.
Remove from heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In small bowl, beat cream until soft peaks from. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine sour cream, confectioner’s sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving.

Tres Leches Cake

While I love the above version, Bruce doesn't like almond in anything,,,goes back to when his grandmother put almond in the tapioca pudding instead of vanilla.  This version is simplier and really same taste.... I have made it using a White cake mix instead of scratch- added an extra eggs to make it heavier.......

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• Cream mixture
• 1 can Evaporated Milk I use a small or 1/2 can
• 1 can Sweetened, Condensed Milk
• ¼  cups Heavy Cream- add 1  tsp vanilla
• _____
• FOR THE ICING:
• 1 pint   ( what is left over ) Heavy Cream, For Whipping
• 3 Tablespoons Sugar- add 1 teas vanilla

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, (or not) pierce the surface with a fork several times. Slowly drizzle the milk mixture onto the cake—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for at least 30 minutes in the refrigerator. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.