Latin American Three-Milk Tres Leches Cake (12 Slices)

Preheat oven to 175°C and grease a roughly 23×33cm baking pan with 5g butter.

In one bowl whisk together 240g flour, 3/4 tsp baking powder and 1/2 tsp salt.

Separate five eggs. Beat whites about one minute, slowly add 50g (1/4 cup) sugar and beat about three minutes until stiff peaks form.

Beat the yolks with remaining 200g (1 cup) sugar about one minute, then blend in 120ml milk and 2 tsp vanilla.

Mix the yolk mixture into the dry ingredients, then fold in egg whites in two additions without deflating them.

Pour batter into the pan and bake at 175°C for 25–30 minutes until a skewer in the center comes out clean and the middle is fully baked.

Stir together 397g sweetened condensed milk, 354ml evaporated milk and 160ml whole milk to make the soaking mixture.

Cool cake until lukewarm, prick all over with a fork and pour milk syrup evenly and slowly. Refrigerate any extra syrup separately to serve alongside.

Cover and promptly refrigerate at 4°C or lower for at least one hour, ideally overnight.

Whip 480ml cold cream with 2 tbsp powdered sugar until soft peaks form, then spread over the chilled cake.

Optionally top with 150g washed berries, cut into twelve slices and serve chilled; return leftovers to the fridge immediately.