Quatro Leches Cake

Preheat oven to 375 °F. Prepare a casserole dish with non-stick spray, set aside.

In a bowl, sift together flour and baking powder, then add 1/2 cup of the sugar. Add the 3 eggs and 1/2 cup of the whole milk and use an electric mixer to combine.

Pour the batter into a prepared baking dish and press evenly into the bottom.

Bake the cake for 20-25 min, or until a toothpick inserted in the center comes out clean.

When the cake has cooled, pierce the cake all over with a fork.

Ladle the quatro leches mixture over the top of the cake. Set the cake in the refrigerator for at least 2-3 hours to allow the cake to absorb the milk.

Cover the cake with the frosting and serve, or keep chilled until you are ready to serve.

In a bowl, combine 1/„2 cup of whole milk, the sweetened condensed milk, evaporated milk, heavy cream and vanilla and gently stir.

Using a small caldero (heavy, round pot), fill one quarter full of water and heat on low.

Make a double boiler by setting a bowl with egg whites over the top of the caldero, mixing immediately so the eggs will not begin to cook.

Slowly add the 1/2 cup of sugar to the egg whites on medium heat, beating with an electric mixer, until the frosting is firm with stiff peaks.