Mexican Tres Leche Cake - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
5 eggs
1 1/3 cups milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon rum
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon sugar

Preparation

Sift together the flour and baking powder.
In another bowl, cream 1 cup of sugar and the butter until well blended.
Add the eggs and 1/2 teaspoon vanilla extract and beat until foamy.
Gently fold in the flour mixture, gently mixing until the batter is smooth.
Pour into a lightly greased square cake pan and bake in a preheated oven (350\u00b0F) for 30 minutes; allow cake to cool.
Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
Pour mixture over the cake.
Cover with plastic wrap and refrigerate for 3 hours.
Whisk the heavy cream until it begins to thicken.
Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
Spread this cream over the top and sides of the cake.
Cut into squares.