Pastel de Tres Leches-Three Milk Cake
For the cake:
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4 large egg whites
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1/2 cup granulated sugar, divided into 2
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4 large egg yolks
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1 cup plain flour, sifted
For the soaking cream:
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1x395ml/14 ozs can Sweetened Condensed Milk
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1 cup heavy whipping cream
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2/3 cup/5 fl. oz. can Evaporated Milk
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1/4 cup brandy
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1 teaspoon vanilla extract
For the frosting:
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1 cup heavy whipping cream
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2 tablespoons granulated/caster sugar
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1 teaspoon vanilla extract
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Seeds from 1/4 Pomegranate
For the cake:
Step 1 - Preheat oven to 375° F/175C. Grease and flour 9-inch springform pan.
Step 2 - In a very clean bowl beat egg whites with an electric mixer until soft peaks form. Then add 1/4 cup of sugar and beat until stiff peaks form. In another bowl beat egg yolks and remaining sugar until pale yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan.
Step 3 - Bake for 15 to 20 minutes or until just golden and wooden toothpick inserted in center comes out clean. Cool on wire rack.
For the soaking cream:
4. Mix sweetened condensed milk, cream, evaporated milk, brandy and vanilla extract until well combined (the sweetened condensed milk is thicker so do ensure it is well mixed). Place cake on another tray with sides as springform pans can leak. Prick the top of cake thoroughly with a fork. Pour half of the cream over the cake in batches, waiting until it is absorbed. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.
For the frosting:
Step 5 - Beat the cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Scatter Pomegranate seeds or glace cherries on top. Serve immediately with remaining soaking cream on the side and allow eaters to pour this over their slice.