Tres Leches Cake

Crack 6 eggs into a medium bowl and separate the yolks into a large bowl.

Using a hand blender, beat egg yolks on high speed and slowly add 165 grams of granulated sugar until light and beautiful.

Beat in 2 grams of vanilla extract and 120 milliliters of whole milk until thoroughly combined.

In a separate bowl, beat egg whites on high speed until frothy.

While continuously beating, add 55 grams of granulated sugar in batches until stiff peaks form.

Fold the egg white mixture into the yolk mixture until homogenized and pale yellow.

Whisk together 225 grams of all-purpose flour, 3 grams of fine sea salt, and 7 grams of baking powder.

Fold the flour mixture into the fluffy egg mixture until thoroughly combined.

Prepare a 9x13 baking pan with non-stick cooking spray.

Pour batter into the prepared pan and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes until a toothpick comes out clean.

Let the cake cool completely.

To make evaporated milk, put 820 milliliters of whole milk in a medium saucepan and lightly simmer, stirring occasionally, for 25 minutes until reduced to 350 milliliters.

In a medium bowl, combine 400 milliliters of sweetened condensed milk, 350 milliliters of evaporated milk, vanilla bean (optional), and 120 milliliters of heavy cream. Whisk until thoroughly combined.

Perk the entire cooled cake with a fork, being careful not to rip it.

Pour the triple milk mixture over the cake and cover with plastic wrap. Refrigerate for at least 1 hour, ideally overnight.

To make dulce de leche, combine 1 liter of whole milk and 270 grams of granulated sugar in a medium saucepan.

Place on stove over medium-low heat and stir until sugar dissolves.

Once simmering, reduce heat to medium-low and gently simmer, stirring often, for about 90 minutes until thickened and deep brown. Do not let it burn.

Let dulce de leche cool to room temperature.

Remove cake from fridge and spread a generous amount of dulce de leche over the top.

Whip 240 milliliters of heavy cream with 1 tablespoon of granulated sugar until fluffy.

Spread whipped cream over the dulce de leche layer.

Lightly sprinkle ground cinnamon over the top of the cake.

Serve ice cold, cut into 12 even squares. Optionally top with macerated strawberries.