Tres Leches Cake

I'm going contrary to my custom, which is to give you tried and true recipes I can vouch for personally, but this is too tempting.  I love Tres Leches Cake and there was recently a big article in the Houston Chronicle about it with this recipe.  I haven't made it yet, it is too much for just my husband and me to eat.  However as the three grandkids, The Wigglets, are coming the first of July for their annual visit, I plan to make this cake for them.  If you make it before me, drop me a line on the website and report your findings.  We'd all like to know.

What you need:

Cake:

2 1/2  cups flour
1 tablespoon baking powder
7 eggs, separated
1 cup sugar
3/4  cup milk, divided
1 tablespoon vanilla
1 (12 ounce ) can evaporated milk
1 (12 ounce ) can sweetened condensed milk
1 (16 ounces) pint container whipping cream
1/4 cup brandy (optional) 

Meringue: (for frosting cake)

6 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 cup sugar
3/4 cup of water
Zest of one lemon or 1 teaspoon of lemon flavoring

How to assemble:

Cake:

Preheat oven to 375 decree F.
Spray or butter and flour a ten inch round cake pan cup generously (I plan to use my angel food pan)
Combine flour and baking powder in a medium bowl and set aside
Using your electric beater, beat egg whites in a medium bowl adding sugar slowly until soft peaks form (about three minutes)
Continuing to beat, add egg yolks, one at a time
Beat in 1/3 of milk and  1/3 of flour until incorporated, repeat this twice
Add vanilla and mix until batter is smooth
Pour into prepared pan
Lower oven temperature to 350 decree F.
Bake until toothpick inserted in center comes out clean (35-40 min)
Remove from oven to cool in pan for 15 minutes
While cooling assemble a large baking sheet with rim and wire racks to hold three layers
Turn cake out of pan on rack, slice horizontally into three layers
Lay each layer on the rack and allow to thoroughly cool while preparing the milk mixture
Combine the two milks and the cream (with the brandy if you’re using it) in a large bowl
Prick the top of each of the three layers with a toothpick
Slowly spoon milk mixture over all three layers until it is absorbed
Cover and refrigerate for at least three hours or even overnight.

Meringue: (for frosting cake)

Beat the egg whites, cream of tartar and salt on medium speed with your electric mixer until stiff peaks are formed then set aside
Combine the sugar, the water and the lemon zest or flavoring in a medium sauce pan and bring to a boil
Cook until mixture reaches 240 decree F. on a candy thermometer, (soft ball stage)
Remove from heat
Carefully add sugar mixture to egg whites in a thin stream while beating with the electric mixer at medium speed
Beat until firm, 5 to 6 minutes at medium speed
Restack cake layers, scooping up any dribbles on the bottom of the baking sheet
When reassembled into one cake, frost the top and sides with meringue. 
Keep in refrigerator until serving.

Notes:

You can use any kind of frosting for this cake and after the first time I might try something else.  I'm thinking the fake clotted cream I make for my scones, lemon curd and clotted cream might be good, in fact maybe the lemon curd could be added…but later when I want to experiment more.