Three Milk Cake (Tres Leches) - cooking recipe

Ingredients

6 eggs, separated
1 1/2 cups sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups water or 1 1/2 cups skim milk
1 teaspoon almond extract
TOPPING
1 (14 ounce) can sweetened condensed milk
2 cups heavy whipping cream (unwhipped)
1/2 cup light corn syrup
7 tablespoons evaporated milk
2 teaspoons vanilla
ICING
1/2 cup heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla
1 cup sour cream
2 tablespoons icing sugar
1 teaspoon almond extract

Preparation

In a large mixing bowl, beat egg whites until soft peaks form.
Gradually beat in sugar until soft peaks form.
Add yolks one at a time, beating until combined.
In another bowl, combine the flour, baking powder, baking soda and salt; add to egg mixture, alternately with water or skim milk.
Stir in extract.
Pour into a greased 13\" x 9\" baking pan.
Bake at 350 degrees for 35-45 minutes, or until cake tests done.
Cool on wire rack.
Poke holes all over cake with fork or thin straw.
Chill, covered in fridge overnight.
The following day: In a saucepan, combine condensed milk, cream, corn syrup and evaporated milk.
Bring to a boil over medium heat, stirring constantly; cook and stir 2 minutes.
Remove from heat; stir in vanilla.
Slowly pour over cold cake, letting milk absorb into cake.
Cover, and refrigerate.
FOR ICING: In a mixing bowl, beat cream until soft peaks form.
Gradually beat in sugar until stiff peaks form.
Stir in vanilla.
In a bowl, combine the sour cream, icing sugar and almond extract.
Fold in the whipping cream into the mixture.
Spread over topping.
Refrigerate until serving.