Tres Leches Cake

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 6 large eggs, separated
• 1 teaspoon salt
• 2 cups sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 cans evaporated milk
• 2 cans sweetened condensed milk
• 3 cups heavy cream
• 1 teaspoon unflavored gelatin
• 2 tablespoons water
• 1/4 cup cream cheese, softened
• 1/2 cup confectioners' sugar

Directions

1. Place a rack in the middle of the oven and heat the oven to 325 degrees F. Stir the flour and baking powder together in a small bowl, then set it aside.
2. Put the egg whites and salt in the bowl of a stand mixer. With the whisk attachment on medium-low, beat until the whites start to foam, about 1 minute. Turn the mixer up to medium-high and continue until soft peaks appear, 1 to 2 minutes. Add the sugar gradually, then keep whisking until the peaks are stiff, 2 to 3 minutes. The mixture may seem a little thick.
3. Beat in the egg yolks only until incorporated. Lower the mixer speed to low, then add the flour mixture in 3 additions, alternating with the milk and scraping the bowl along the sides and bottom as needed. Mix in the vanilla just until it disappears into the batter.
4. Use a spatula to transfer the batter to an ungreased 13- by 9-inch baking dish. Bake until a cake tester poked into the center comes out clean, 30 to 35 minutes. Set the pan on a cooling rack and let the cake cool completely in the pan, 60 to 90 minutes.
5. When the cake is cool, prick it all over with a fork. In a large bowl, stir 1 1/2 cups heavy cream into the evaporated milk and sweetened condensed milk. Pour the milk mixture evenly over the cake. While the cake absorbs the milk, prepare the whipped cream.
6. Stir the gelatin and water together in a small bowl. Microwave until the gelatin has dissolved, about 20 seconds. Let it cool to room temperature, about 5 minutes.
7. In a clean stand mixer bowl, use the whisk attachment to beat the cream cheese, confectioners' sugar, and cooled gelatin until soft and airy, about 2 minutes. Pour in the remaining 1 1/2 cups cream and beat until soft peaks form, about 2 minutes.
8. Spread the whipped cream over the cake, then refrigerate until thoroughly chilled, at least 2 hours. Serve.