A tres leches cake also known as pan tres leches (“three milks bread”), is a sponge cake, soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream.
When butter is not used, the Tres Leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.
Preheat the oven to 350 degrees F. Line cupcake tins with liners.
Mix together the flour, baking powder,6 tbsp sugar and salt.
Take 4 egg yolks, add oil, vanilla, 2 tbsp of water and whisk well.
Take the egg whites , add a pinch of cream of tartar and start beating them. Add 6 tbsp sugar one at a time, while beating well between each spoon, till the eggs become glossy, white and fluffy.
Fold in the dry flour mix, the egg yolk mix and the egg whites little by little.
Portion into the prepared cupcake tins. Bake for about 20 minutes.
Once the cupcakes have cooled, about 30 minutes, make small holes all over the cupcake using a tooth pick or a skewer.
You can inject the cake with Tres Leches Mix using a plastic bottle with nozzle . If you do not have a bottle , then spoon the tres leches mix on the cupcakes.
Let sit in the fridge for at least an hour.
Top each cupcake with some of the Whipped Cream.
Combine the cream,evaporated milk and condensed milk in a blender until well combined.
Chill a metal bowl. Add the heavy cream, vanilla extract and sugar.
Start to beat the heavy cream until you see the liquid thicken, and continue to beat until stiff peaks form.
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