Ingredients

For the cake:

•  1¼ cups (150 grams) all-purpose flour
•  1¼ teaspoons baking powder
•  ½ teaspoon salt
•  5 large egg yolks
•  ¾ cup (150 grams) granulated sugar
•  1 teaspoon vanilla extract
•  ⅓ cup (80 grams) Jilbert whole milk
•  5 large egg whites

For the tres leches:

•  1 14-ounce can sweeten condensed milk
•  6 ounces evaporated milk
•  ¼ cup (56 grams) Jilbert whole milk

For the whipped cream:

• 1 cup (227 grams) Jilbert heavy cream, cold
•  ¼ cup (50 grams) granulated sugar

For assembly:

•  ¼ cup candy corn

How to

For the cake:

1. Heat oven to 350 F and grease a 9-by-9-inch pan with softened butter.
2. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, add egg yolks and granulated sugar. With an electric mixer, whisk on high speed until the mixture is very pale in color and has doubled in volume. Mix in vanilla extract and milk. Then, gently fold in the dry ingredients in 2 additions, until just combined.
3. In a separate medium bowl, beat egg whites with an electric mixer until stiff peaks form. Fold whipped egg whites into batter until fully combined, careful not to deflate it.
4. Pour batter into the prepared pan and bake for about 20 minutes, or until the middle is fully puffed up and the top is evenly golden. Allow the cake to cool for about 30 minutes, then use a fork to poke holes all over the cake.
5. Pour tres leches over the cake, cover with plastic wrap and chill in the refrigerator overnight.

For the tres leches:

1.  In a medium bowl, whisk together sweetened condensed milk, evaporated milk and whole milk.

For the whipped cream:

1.  In a medium bowl with an electric mixer, whisk heavy cream and sugar until soft peaks form.

To assemble:

1.  Just before serving, top the cake with whipped cream and decorate with candy corn.

Notes: Since the cake soaks overnight, it’s the perfect make-ahead dessert. The day before, whip up the cake batter, bake it and soak it overnight. Just before serving the next day, top with freshly whipped cream and candy corn.

Recipe and image provided by Half & Half magazine.