Ingredients:

  • 1 1/2 cups (180g) All-Purpose Flour
  • 1 1/2 teaspoons (8g) Baking Powder
  • 1/4 teaspoon Fine sea salt
  • 1 cup (200g) Granulated Sugar
  • 6 large Eggs, separated (at room temperature)
  • 1/3 cup (80ml) Whole Milk (at room temperature)
  • 3 teaspoons (15ml) Vanilla Extract, divided
  • 1 tablespoon (15g) Unsalted Butter, melted (for greasing the pan)
  • 1 (14-ounce / 400g) can Sweetened Condensed Milk
  • 1 (12-ounce / 350ml) can Evaporated Milk
  • 1/2 cup (120ml) Heavy Cream (for the soak)
  • 1 tablespoon (15ml) Dark Rum or Brandy (Optional)
  • 2 cups (480ml) Heavy Whipping Cream (cold, for topping)
  • 1/4 cup (30g) Confectioners’ Sugar
  • Pinch of Ground Cinnamon or Fresh Berries (for garnish)

Instructions:

  1. Prep the Oven and Pan: Preheat oven to 350°F (175°C). Grease the 9 x 13 inch baking dish generously and lightly dust with flour, tapping out the excess.
  2. Mix Dry Ingredients: Sift together the flour, baking powder, and salt. Set aside.
  3. Whip the Egg Whites: In a clean, dry bowl, beat the 6 egg whites until soft peaks form. Gradually add the reserved 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  4. Cream the Egg Yolks: In a separate large bowl, beat the 6 egg yolks with the remaining 3/4 cup of granulated sugar until the mixture is pale yellow and thick (ribbon stage). Add the milk and 1 teaspoon of vanilla extract; mix until just combined.
  5. Combine the Batter: Gradually fold the dry ingredients into the yolk mixture until just incorporated (do not overmix).
  6. Lighten the Batter: Gently fold the stiff egg whites into the yolk/flour mixture in three separate additions, using a spatula to cut down the middle and folding over the side. Stop immediately once no streaks remain.
  7. Bake: Pour the batter into the prepared dish. Bake for 30–35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool and Puncture: Allow the cake to cool in the pan on a wire rack for 30 minutes. Use a fork or skewer to aggressively puncture holes over the entire surface of the cake (aim for about 50-60 punctures).
  9. Mix the Soak: Whisk together the condensed milk, evaporated milk, 1/2 cup heavy cream, the remaining vanilla extract, and rum or brandy (if using) until homogeneous.
  10. Soak the Cake: Slowly and evenly pour the entire milk mixture over the punctured cake.
  11. Chill (Mandatory): Cover the pan tightly and refrigerate for a minimum of 4 hours, or ideally, overnight, allowing the cake to fully absorb the Triple Leches soak.
  12. Whip the Topping: Just before serving, combine the cold heavy whipping cream, confectioners' sugar, and 1 teaspoon vanilla extract. Beat until stiff peaks form.
  13. Finish and Serve: Spread the whipped cream evenly over the chilled, soaked cake. Garnish with a dusting of cinnamon or fresh berries. Slice and serve cold.