TRES LECHES CAKE

1-1/2 c. flour
1 t. baking powder
½ t. sea salt
6 eggs
1 c. sugar
¼ c. water
3 t. vanilla extract
1 – 14 oz. can Eagle Brand sweetened condensed milk
1 – 13 oz. can evaporated milk
3 c. heavy cream
Fresh mangoes, strawberries, peaches, or other fresh fruit sliced and sweetened with sugar to form juice from the fruit (Do at least an hour before serving so you have plenty of juice.)

Preheat oven to 350 degrees. Spray the bottom and sides of a 9” springform pan with vegetable cooking spray and set aside. Sift together flour, baking powder, and salt; set side. Combine eggs and sugar in the bowl of a stand mixer and beat on high speed until doubled in volume, about 5 minutes. Reduce speed to low; add the water and 1 t. of the vanilla. Mix well. On very low speed or by hand using a long spatula, gently fold dry ingredients into the batter. Pour batter into the prepared pan and bake for 35 to 40 minutes, or until the cake is firm on top and has pulled away from the sides of the pan. Remove from oven and place on a rack to cool for 10-15 minutes. Turn the cake out on a serving platter; place a cake plate over the cake and turn it right side up. Set aside to continue cooling.

While the cake is cooling, whisk together the condensed milk, the evaporated milk, the remaining 2 t. vanilla, and 1 cup of the heavy cream; set aside. Using a serrated knife, gently slice off the top skin of the cake and discard. Prick the cake all over with a long toothpick to allow it to soak up the milk mixture. Pour milk mixture over the cake in several batches, allowing it to soak in as much as possible each time. Refrigerate.

When ready to serve, pour the remaining 2 c. heavy cream into a chilled bowl and beat until stiff peaks form. Pipe or spread the whipped cream on the top and slices of the cake and garnish with the fresh fruit. Serves 8-12.