Ingredients:

• 1 cup refined sugar
• 5 egg yolks
• 5 egg whites
• 1/3 cup of milk
• 1 teaspoon vanilla extract
• 1 cup of flour
• 1 1/2 teaspoons baking powder
• 1 can (397 grams) condensed milk
• 1 can (378 grams) evaporated milk
• 2 cups of whipping cream
• 10 maraschino cherries

Preparation:

1. Preheat the oven to 175°C. Grease and flour a 23 centimeter diameter baking pan.
2. In a bowl, place the egg yolks along with 3/4 cup of sugar, and beat them with an electric mixer until they are whipped, which means they will be almost white and fluffy. Reduce the speed of the mixer and add the milk, vanilla, flour and baking powder.
3. In another bowl, beat the egg whites until they form soft peaks. Without stopping beating, little by little add the rest of the sugar. Continue beating until the whites form firm peaks, but avoid letting them dry out. Add these egg whites to the yolk mixture and pour the dough into the prepared mold.
4. Bake at 175°C for 45 to 50 minutes, or until it passes the toothpick test.
5. Let the cake cool in the pan for 10 minutes, then loosen the edges with a knife and unmold. Place on a wire rack to cool completely. Then, pierce the surface of the cake several times with a fork.
6. Mix the condensed milk, evaporated milk and 1/4 cup whipping cream. Separate 1 cup of this tres leches mixture (you can store the excess in the refrigerator for another use) and gradually pour the rest over the cake until completely absorbed.
7. In a separate bowl, beat the rest of the whipping cream until it reaches the consistency of chantilly cream. Cover the cake with this cream and decorate with cherries.

Enjoy your delicious tres leches cake!