Sweet and rich and definitely not for the lactose intolerant

We had a Latin-American themed dinner the other night with lots of hot peppers, citrus juices and spices. It was an exciting culinary voyage south of the border.
By the time we were done with the meal, we were ready for something a little cooler.
I chose a Pastel de Tres Leches to round out the meal. The cake, soaked in three different kinds of milk (in case you don't speak Spanish, "tres leches" translates as "three milks"), is a sweet, chilled cake that is extremely moist, but not soggy. It's very rich, yet not too sweet,
This is not the cake to eat when you starting on a diet, but it can be cut into tiny little pieces to give yourself a little reward.  Make this when you have a large crowd over for dinner so that everyone can have a little bit and no one eats too much.
The cake is very popular in many parts of Latin America. The origins of the tres leches cake are unclear and many countries and more than a few corporations want to take credit for its origins. Those native to Nicaragua seem to have the strongest claim to the cake with references to a milk soaked cake being made as far back as the 19th Century. On the other hand, the Nestle's Company (which first marketed condensed milk in the early 20th Century) claims to have introduced the recipe as a variation on a traditional Mexican recipe during World War II.
Of course, the whole idea of liquid soaked cakes (usually in sweet alcoholic beverages), such as tiramisu and rum cake came from Europe centuries before.
Regardless of who invented this sweet treat, it is a delicious way to end a meal.

Pastel de Tres Leches

1 1/2 cups of flour
1 1/2 teaspoons of baking powder
6 eggs, separated
1/2 cup of milk
1 cup of sugar
1/2 cup of milk
1 teaspoon of vanilla
Cream Syrup for Soaking (see recipe below)
Whipped Topping (see recipe below)

• Sift  the flour and baking powder.
• In a separate bowl, whisk together the egg yolks until they are frothy.
• Whisk the sugar, milk and vanilla into the yolks.
• In a chilled mixing bowl (the whites will whip faster and better in a chilled bowl. Chill the beaters as well while you're at it), whip the egg whites until they form stiff peaks.
• Fold the yolk mixture into the egg white mixture a little at a time. 
• Pour the batter into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. 
• Let the cake cool until it feels room temperature and poke the top with a fork 20-30 times. Let it chill in the refrigerator for 30 more minutes. 

Cream Syrup
14 ounces of evaporated milk
12 ounces of sweetened condensed milk
1/3 cup of heavy cream
1 tablespoon rum or brandy (optional)

• Whisk the three milks together.
• If you're using the rum or brandy, mix it in at this point. (Frankly, I think it tastes better without it, but there are others who differ with me on this point. Pour the mixture over the cooled cake.
• Refrigerate for an hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping
3/4 cup of heavy cream
1 teaspoon of vanilla
2 tablespoons of sugar

• In a chilled mixing bowl (remember, it just works better this way) add the cream, the vanilla and the sugar. Beat on high speed until peaks form.
• Spread over the cake.
• Top with a sprinkle of cinnamon or garnish with fresh berries.

Vegetarian.