Pastel de Tres Leches...how sweet it is!

Aside from all the other goings on lately, we've been happily celebrating birthdays at our house, as well. My daughters was a couple of weeks ago and mine was a couple of days ago...and one of our universal favorite cakes is a Pastel de Tres Leches...or Three Milks cake. I have tried countless recipes over the years...and while I've found one or two that I enjoyed...I was never completely satisfied. Lots of times we just ended up ordering one from a Mexican lady we know who has a killer recipe. That has all changed now. I will never get one from somebody else again...I will make them and sell them along with my other Mexican fare from now on! A while back, The Pioneer Woman posted a Tres Leches Cake recipe that I bookmarked with just this reason in mind. CONVERTED!!! This is our new favorite! It is seriously just as a tres leches cake should be! This is her recipe with my comments...and if I might add a few suggestions...double this!! Tres Leches cakes are awesome as a double layer with a layer of fruit jam or preserves or fresh fruit in the center! It was really good with just maraschino's, but you can also slice all sorts of fresh fruit and layer them around the sides, then glaze them with apricot jam. If I wasn't so lazy, I would dig out a photo to show you. But I am. Just trust me...make it!!!
Pastel de Tres Leches
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1/3 cup milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream
1 pint heavy cream, for whipping
3 tablespoons sugar

Preheat oven to 350 degrees.

Spray 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. 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 flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With mixer on, pour in 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into other mixture very gently until just combined. Pour into prepared pan (yes, I used a reusable pan...didn't want to take the chance that it would get stuck in the pan...figured I'd just cut the pan away if necessary...but know what, it didn't stick!). Spread to even out surface. Bake for 35 to 45 minutes or until toothpick comes out clean.
Turn cake out onto a rimmed platter and allow to cool. When cake is cool, pierce the surface with a fork (or toothpick or skewer) several times.
Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a small pitcher. Slowly drizzle all but about 1 cup of the milk mixture?try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes. Whip 1 pint heavy cream with 3 tablespoons of sugar (I also add a little vanilla) until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. This is the first time I've ever used maraschinos on my tres leches...usually we used sliced fruit that's glazed with apricot jam...very gorgeous and good...but I like this way, too...delicious simplicity! Can you tell how much milk is held inside the cake!? Cut into squares and serve.
Why not wish somebody a Feliz Cumpleaños with this Pastel de Tres Leches? You may just get un beso y un brazo...o mas!