Lemony Tres Leches Cake - cooking recipe

Ingredients

2 1/2 cups flour
1 tablespoon baking powder
7 eggs, separated
1 cup sugar
3/4 cup whole milk
1 tablespoon vanilla
12 ounces evaporated milk
14 ounces sweetened condensed milk
1 cup whipping cream
1/4 cup lemon juice
6 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 cups sugar
3/4 cup water
1 lemon, zest of
1 lemon, juice of

Preparation

Heat oven to 375 degrees.
Combine the flour and baking powder in a medium bowl; set aside.
Beat the 7 egg whites and sugar with an electric mixer in a large bowl until soft peaks form, about 3 minutes. Beat in the yolks one at a time. Beat in one-third of the flour mixture and one-third of the whole milk; repeat twice, beating until smooth. Add vanilla.
Pour the mixture into 2 buttered and floured 9-inch round cake pans. Lower the oven to 350 degrees; bake until a toothpick comes out clean, 35-40 minutes. Cool in the pan 15 minutes; unmold. Cut the cakes into 2 horizontal layers; place on wire racks set into shallow baking pans.
Combine the evaporated milk, condensed milk, cream and brandy in a medium bowl. Prick the top of each cake layer with a toothpick. Drizzle one-third of the milk mixture over each cake layer; set aside.
For the meringue, beat the 6 egg whites, cream of tartar and salt with electric mixer on medium-high speed in a large bowl to form stiff peaks; set aside.
Combine the sugar, water and lemon zest & juice in a medium saucepan. Heat to a boil over medium heat; cook until temperature reaches 240 degrees on a candy thermometer, or until the mixture reaches the soft-ball stage. Remove from heat.
Carefully add the syrup in a thin stream to the egg whites, beating with electric mixer on medium speed. Beat until firm, 5-6 minutes.
Restack the cake layers; cover the sides and top of cake with meringue. Refrigerate until serving time.