Tres Leches Cake

Adapted from Emeril Lagasse

-6 large eggs, separated
-2 cups granulated sugar
-2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 cup whole milk
-1 teaspoon vanilla extract

Milk Mixture for Soaking:
-3 5-ounces cans evaporated milk
-1 14-ounce can sweetened condensed milk
-1 cup heavy cream

Whip Cream Icing:
-2 cups heavy whipping cream
-1/4 cup sugar
-1 teaspoon vanilla extract

-1/2 cup raspberries
-1/2 cup blueberries

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the milk soaking mixture: In a bowl, combine the evaporated milk, condensed milk, and heavy cream and beat until well combined.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: While the cake is chilling pour your whip cream, sugar, and vanilla in the bowl you will use to beat the cream. Refrigerate along with wire whisk/beaters for at least 30 minutes. Once the bowl and beaters have had time to chill and are thoroughly cold beat cream until cream forms stiff peaks.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the blueberries and raspberries over the top and serve.

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