Tres Leches Costa Rica

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Prepare your sponge cake batter by separating eggs, beating the yolks with sugar until pale and creamy, then gently folding in flour and beaten egg whites.

Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven until the cake is golden and a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the three-milk mixture by combining whole milk, sweetened condensed milk, and evaporated milk in a bowl. Add vanilla extract and stir until the mixture is well blended.

Remove the cake from the oven and allow it to cool slightly for about 10 minutes. Using a fork or skewer, pierce the surface of the cake all over to create holes for the milk mixture to absorb.

Slowly and evenly pour the three-milk mixture over the warm cake, making sure to cover the entire surface. Allow the cake to absorb the liquid completely before adding more.

Cover the cake with plastic wrap or foil and refrigerate it to allow the milk mixture to fully soak into the sponge. For best results, refrigerate overnight or for a minimum of four hours.

Once chilled and fully soaked, top the cake with a layer of freshly whipped cream sweetened lightly with sugar. Spread it evenly across the surface of the cake.

Slice the cake into portions and serve chilled, optionally garnishing with a sprinkle of cinnamon or fresh fruit for a traditional Costa Rican presentation.