4Separate the yolks into a medium/largish bowl (or the bowl of a stand mixer).
5Separate the yolks into a medium/largish bowl (or the bowl of a stand mixer).
6Separate the yolks into a medium/largish bowl (or the bowl of a stand mixer).
7Using a hand blender, beat the yolks on high speed.
8Using a hand blender, beat the yolks on high speed.
9Using a hand blender, beat the yolks on high speed.
10Slowly add 3/4 cup (165 grams) of granulated sugar gradually until all the sugar is added and the mixture is light.
11Slowly add 3/4 cup (165 grams) of granulated sugar gradually until all the sugar is added and the mixture is light.
12Slowly add 3/4 cup (165 grams) of granulated sugar gradually until all the sugar is added and the mixture is light.
13Beat in 3/4 teaspoon (2 grams) of vanilla extract and 1/2 cup (120 milliliters) of whole milk until thoroughly combined.
14Beat in 3/4 teaspoon (2 grams) of vanilla extract and 1/2 cup (120 milliliters) of whole milk until thoroughly combined.
15Beat in 3/4 teaspoon (2 grams) of vanilla extract and 1/2 cup (120 milliliters) of whole milk until thoroughly combined.
16Separately, beat the egg whites on high speed until they begin to turn frothy.
17Separately, beat the egg whites on high speed until they begin to turn frothy.
18Separately, beat the egg whites on high speed until they begin to turn frothy.
19While continuously beating, add 1/4 cup (55 grams) of granulated sugar in batches until all the sugar is added.
20While continuously beating, add 1/4 cup (55 grams) of granulated sugar in batches until all the sugar is added.
21While continuously beating, add 1/4 cup (55 grams) of granulated sugar in batches until all the sugar is added.
22Keep beating until you get nice medium stiff peaks.
23Keep beating until you get nice medium stiff peaks.
24Keep beating until you get nice medium stiff peaks.
25Fold the egg yolk mixture and egg white mixture together until you get a homogenized pale yellow mixture.
26Fold the egg yolk mixture and egg white mixture together until you get a homogenized pale yellow mixture.
27Fold the egg yolk mixture and egg white mixture together until you get a homogenized pale yellow mixture.
28Separately, whisk together 1 1/2 cups (225 grams) of all-purpose flour, 1/2 teaspoon (3 grams) of fine sea salt, and 1 1/2 teaspoons (7 grams) of baking powder until thoroughly combined.
29Separately, whisk together 1 1/2 cups (225 grams) of all-purpose flour, 1/2 teaspoon (3 grams) of fine sea salt, and 1 1/2 teaspoons (7 grams) of baking powder until thoroughly combined.
30Separately, whisk together 1 1/2 cups (225 grams) of all-purpose flour, 1/2 teaspoon (3 grams) of fine sea salt, and 1 1/2 teaspoons (7 grams) of baking powder until thoroughly combined.
31Add the flour mixture to your fluffy mixture and fold together until thoroughly combined, creating a sponge cake batter.
32Add the flour mixture to your fluffy mixture and fold together until thoroughly combined, creating a sponge cake batter.
33Add the flour mixture to your fluffy mixture and fold together until thoroughly combined, creating a sponge cake batter.
34Prepare a 9x13 baking pan by spraying it with non-stick cooking spray or greasing with butter.
35Prepare a 9x13 baking pan by spraying it with non-stick cooking spray or greasing with butter.
36Prepare a 9x13 baking pan by spraying it with non-stick cooking spray or greasing with butter.
37Pour the sponge cake batter into the prepared pan.
38Pour the sponge cake batter into the prepared pan.
39Pour the sponge cake batter into the prepared pan.
40Bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
41Bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
42Bake in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 25 to 30 minutes, or until a toothpick inserted comes out clean.
43Place the cake aside and let it cool completely.
44Place the cake aside and let it cool completely.
45Place the cake aside and let it cool completely.
46To make evaporated milk from scratch, take 3 1/2 cups (820 milliliters) of whole milk and put it in a medium-sized sauce pot.
47To make evaporated milk from scratch, take 3 1/2 cups (820 milliliters) of whole milk and put it in a medium-sized sauce pot.
48To make evaporated milk from scratch, take 3 1/2 cups (820 milliliters) of whole milk and put it in a medium-sized sauce pot.
49Place it on the stove and lightly simmer, stirring occasionally, for 25 minutes or until reduced to about 1 1/2 cups (350 milliliters).
50Place it on the stove and lightly simmer, stirring occasionally, for 25 minutes or until reduced to about 1 1/2 cups (350 milliliters).
51Place it on the stove and lightly simmer, stirring occasionally, for 25 minutes or until reduced to about 1 1/2 cups (350 milliliters).
52In a medium-sized bowl, add 14 ounces (400 milliliters) of sweetened condensed milk, 12 ounces (350 milliliters) of evaporated milk, beans from one vanilla bean (optional), and 1/2 cup (120 milliliters) of heavy cream.
53In a medium-sized bowl, add 14 ounces (400 milliliters) of sweetened condensed milk, 12 ounces (350 milliliters) of evaporated milk, beans from one vanilla bean (optional), and 1/2 cup (120 milliliters) of heavy cream.
54In a medium-sized bowl, add 14 ounces (400 milliliters) of sweetened condensed milk, 12 ounces (350 milliliters) of evaporated milk, beans from one vanilla bean (optional), and 1/2 cup (120 milliliters) of heavy cream.
55Whisk the milk mixture together until thoroughly combined.
56Whisk the milk mixture together until thoroughly combined.
57Whisk the milk mixture together until thoroughly combined.
58Grab your cooled sponge cake and prick the entire cake with a fork, being careful not to rip the cake.
59Grab your cooled sponge cake and prick the entire cake with a fork, being careful not to rip the cake.
60Grab your cooled sponge cake and prick the entire cake with a fork, being careful not to rip the cake.
61Pour all of your triple milk mixture on top of your sponge cake.
62Pour all of your triple milk mixture on top of your sponge cake.
63Pour all of your triple milk mixture on top of your sponge cake.
64Cover it with plastic wrap and place it in the fridge for at least one hour, ideally overnight, for the milk to soak in and evenly disperse.
65Cover it with plastic wrap and place it in the fridge for at least one hour, ideally overnight, for the milk to soak in and evenly disperse.
66Cover it with plastic wrap and place it in the fridge for at least one hour, ideally overnight, for the milk to soak in and evenly disperse.
67To make dulce de leche, in a medium-sized sauce pot, combine 4 cups (1 liter) of whole milk and 1 1/4 cup (270 grams) of granulated sugar.
68To make dulce de leche, in a medium-sized sauce pot, combine 4 cups (1 liter) of whole milk and 1 1/4 cup (270 grams) of granulated sugar.
69To make dulce de leche, in a medium-sized sauce pot, combine 4 cups (1 liter) of whole milk and 1 1/4 cup (270 grams) of granulated sugar.
70Mix the sugar and milk together, then place it on your stove over medium-low heat.
71Mix the sugar and milk together, then place it on your stove over medium-low heat.
72Mix the sugar and milk together, then place it on your stove over medium-low heat.
73Let the sugar dissolve, and as soon as it comes to a simmer, reduce the heat to medium-low.
74Let the sugar dissolve, and as soon as it comes to a simmer, reduce the heat to medium-low.
75Let the sugar dissolve, and as soon as it comes to a simmer, reduce the heat to medium-low.
76Gently simmer and reduce while stirring often for about 1 1/2 hours, or until thickened and a nice deep brown, being careful not to let it burn.
77Gently simmer and reduce while stirring often for about 1 1/2 hours, or until thickened and a nice deep brown, being careful not to let it burn.
78Gently simmer and reduce while stirring often for about 1 1/2 hours, or until thickened and a nice deep brown, being careful not to let it burn.
79Once done, take the dulce de leche off the stove and let it cool to room temperature.
80Once done, take the dulce de leche off the stove and let it cool to room temperature.
81Once done, take the dulce de leche off the stove and let it cool to room temperature.
82Pull your fully moisturized cake from the fridge.
83Pull your fully moisturized cake from the fridge.
84Pull your fully moisturized cake from the fridge.
85Add a generous amount of your dulce de leche on top, saving any unused portion.
86Add a generous amount of your dulce de leche on top, saving any unused portion.
87Add a generous amount of your dulce de leche on top, saving any unused portion.
88Spread the dulce de leche evenly all over the top of the cake.
89Spread the dulce de leche evenly all over the top of the cake.
90Spread the dulce de leche evenly all over the top of the cake.
91Separately, whip 1 cup (240 milliliters) of heavy cream with 1 tablespoon of granulated sugar until you get a beautiful fluffy whipped cream.
92Separately, whip 1 cup (240 milliliters) of heavy cream with 1 tablespoon of granulated sugar until you get a beautiful fluffy whipped cream.
93Separately, whip 1 cup (240 milliliters) of heavy cream with 1 tablespoon of granulated sugar until you get a beautiful fluffy whipped cream.
94Spread all of your whipped cream on top of your soaked tres leches cake.
95Spread all of your whipped cream on top of your soaked tres leches cake.
96Spread all of your whipped cream on top of your soaked tres leches cake.
97Gently sprinkle some ground cinnamon all over the top of your cake, going lightly.
98Gently sprinkle some ground cinnamon all over the top of your cake, going lightly.
99Gently sprinkle some ground cinnamon all over the top of your cake, going lightly.
100Serve the cake ice cold.
101Serve the cake ice cold.
102Serve the cake ice cold.
103Take a nice sharp knife and cut the cake into 12 even squares.
104Take a nice sharp knife and cut the cake into 12 even squares.
105Take a nice sharp knife and cut the cake into 12 even squares.
106Plate your cake and optionally add some macerated strawberries (strawberries sliced, tossed in a few tablespoons of sugar, and left to sit for a minute or two until juices come out).
107Plate your cake and optionally add some macerated strawberries (strawberries sliced, tossed in a few tablespoons of sugar, and left to sit for a minute or two until juices come out).
108Plate your cake and optionally add some macerated strawberries (strawberries sliced, tossed in a few tablespoons of sugar, and left to sit for a minute or two until juices come out).
109Spoon the macerated strawberries on top, dig in, and enjoy.
110Spoon the macerated strawberries on top, dig in, and enjoy.
111Spoon the macerated strawberries on top, dig in, and enjoy.