Dulce de Leche Tres Leches Cake

Whip the egg whites in the bowl of a stand mixer on medium-high speed until stiff peaks form, then transfer it to a large bowl.

In the mixing bowl, beat together the egg yolks and sugar on medium speed until pale yellow and fluffy. Scrape down the sides of the bowl then drizzle in the milk and mix to combine.

Whisk together the flour, baking powder and salt in a medium bowl then fold the flour mixture into the egg mixture until completely incorporated.

Add the egg whites to the yolk batter in two additions, folding completely before adding the remaining egg whites.

Add the cake batter into a prepared pan and spread it the whole way to the sides of the pan, making it as even as possible, then bake.

Allow it to cool for a few minutes, then use a fork to poke holes all throughout the fluffy cake, being sure to get the edges.

Mix together the milks and caramel, then pour the milk syrup all over the slightly cooled cake. Cover with plastic wrap and refrigerate overnight.

Add small spoonfuls of the leftover dulce de leche on top of the whipped cream.

Use an offset spatula or butter knife to swoop the caramel into the whipped cream. Slice, and serve!