In a medium bowl, mix all your dry ingredients together (the sifted flour, sugar, and baking powder).
Next, in your standing mixer add the 6 eggs.
Turn the mixer on and continue until the eggs are foamy and pale yellow.
Little by little add your dry mix to the egg mixture. As it starts to dry up, and a little bit of milk. Repeat this process until youʼve used all the milk and dry mix.
Pour mixture into a lightly greased 11X15 pan.
Bake for about 40 minutes or until fork is clean. (Do not open oven until after 30 minutes have passed or cake will sink.) (If you are using a glass pan, it will cook much faster than when it's in a foil or aluminum).
After 30 minutes, you can begin testing the cake with a knife. Once it comes out clean, the cake is ready!
Recipe for the Tres Leches:
While the cake is in the oven, gather your ingredients for the Tres Leches.
You may need to blend these ingredients in two batches because they may not all fit. Have a large bowl ready where you can combine both blender batches.
We filled the first blender with 1 can of condensed milk, 1 can of evaporated milk, half a pint of heavy cream, and the vanilla extract. Blend until mixed thoroughly. Then poured the mix into a large bowl. In the second blender, we combined the remaining ingredients (the rest of the heavy cream, 1 can of evaporated milk, 1 can of condensed milk, and a shot of Bailey's).
Set the milk mixture aside until the cake is ready and out of the oven.
While the cake is still hot, poke a bunch of holes with a fork, and begin pouring the milk mixture onto the hot cake. Keep piercing the cake as you pour. (It helps to pour the milk mixture in a pitcher-like-container or something with a spout).
The finished product will look a little messy. But remember the icing is beautiful, and will cover the puncture holes.
Set the cake aside. It needs to cool and soak up the milk.
Recipe for the Meringue:
The safest thing to do is to leave the cake in the fridge covered over night. And then make the icing right before you serve the cake.
First, get all your ingredients ready for the icing. I would recommend using fresh egg whites (not like I did).
Mix the 6 egg whites in your Kitchen Aid or a hand held blender. (I have neither at my house, so I got a real work out mixing those egg whites!) Mix egg whites a "punto de nieve-" It has to look thick yet ﬂuffy like fresh ice cream. In the picture below, it's almost ready, but not quite.
* Add 1/4 teaspoon of Cream of Tartar to hold the meringue if you're not serving cake right away.
Meanwhile, add 1/2 cup of sugar into a small sauce pan.
Then, pour just enough water to cover sugar. You may not need the entire amount but do not go over 1/2 cup if it is not covered.
Heat in medium-low heat and stir frequently.
Keep testing it by dipping a fork and lifting it up in the air. Once it is, an "hilo” or string will form as you lift the fork. Then you are ready for next step. It might take a while but it is important to get the right consistency. And you need to move quickly with this next step before sugar cools.
Now, while the sugar is hot go back to your egg whites. Add sugar mixture a little at a time while mixing. Once it is all blended in, add a little more. Donʼt do it too fast or it wonʼt mix right but donʼt do it too slow or sugar will cool down. Keep mixing until bowl is cool.