👨‍🍳 조리법

1. 1

   Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5-7 minutes. The mixture should form ribbons when the beaters are lifted.

   ⏱️ 10 minutes
2. 2

   Gently sift the flour over the egg mixture. Using a spatula, carefully fold the flour into the eggs in two additions until just combined. Be careful not to overmix, as this can deflate the batter. Pour the batter into the prepared baking pan and spread evenly.

   ⏱️ 5 minutes
3. 3

   Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched. The cake should be golden brown.

   ⏱️ 30-35 minutes
4. 4

   Let the cake cool in the pan on a wire rack for about 15-20 minutes. While the cake is still warm, use a fork or a skewer to poke holes all over the surface of the cake, ensuring the holes go deep into the cake.

   ⏱️ 15 minutes
5. 5

   In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined. This is your 'tres leches' mixture.

   ⏱️ 5 minutes
6. 6

   Slowly and evenly pour the milk mixture over the poked cake, allowing it to soak in. You should see the milk being absorbed into the cake. Ensure all areas are moistened.

   ⏱️ 5 minutes
7. 7

   Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk and for the flavors to meld. The cake should feel heavy and very moist.

   ⏱️ 4 hours to overnight
8. 8

   Just before serving, whip the chilled heavy cream with the powdered sugar (if using) and vanilla extract (if using) until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Dust generously with ground cinnamon.

   ⏱️ 10 minutes