Tres Leches/ Three Milks

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease it.

Separate 5 eggs, placing yolks in one bowl and whites in another. Add 1/2 cup sugar to the yolks and beat on high speed for 3-4 minutes until pale and fluffy.

In a clean bowl, whip the 5 egg whites with 1/8 cup white vinegar and 1/2 tsp salt until stiff peaks form.

Sift together 1 1/2 cups flour, 2 tsp baking powder, and mix gently. Fold the dry ingredients into the egg yolk mixture in thirds, alternating with the beaten egg whites until just combined.

Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the cake is light golden.

While cake bakes, prepare the milk mixture by combining 1 can evaporated milk, 1 can condensed milk, and 1/2 cup regular milk in a bowl; stir in 1 tsp vanilla and 2 tsp Amaretto rum.

Remove cake from oven and let cool for 5 minutes, then pierce the entire surface with a fork to allow absorption of the milk mixture.

Slowly pour the three-milk mixture evenly over the cooled cake, allowing it to absorb completely. Refrigerate for at least 2 hours or until well-chilled.

In a chilled bowl, whip 1 cup whipping cream with 1/2 cup sugar and 1/2 cup vanilla until stiff peaks form.

Beat the 2 additional egg yolks until light and pale, then fold gently into the whipped cream for extra richness.

Spread or pipe the whipped cream topping evenly over the chilled cake just before serving, ensuring complete coverage.

Cut into portions and serve chilled, garnishing with additional vanilla or cinnamon if desired.