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1
Combine Homemade Sweetened Condensed Milk, sweetened condensed milk, and evaporated milk and reserve in the refrigerator.
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2
Preheat the oven to 350 degrees F. Lightly butter and flour a 10 by 3-inch round cake pan.
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3
Put the eggs, vanilla, salt, and sugar into a 5-quart mixer bowl.
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4
Place the bottom of the bowl directly into a larger bowl of hot tap water and whisk the egg mixture until warm to the touch.
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5
Remove the bowl from the water and put it on the mixer with the whisk attachment.
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6
Beat at medium speed until the egg mixture almost starts to flow over the edge of the bowl.
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7
Meanwhile, using a sieve, sift the flour twice, then put it back into the sieve.
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8
Remove the bowl from the mixer and sift the flour for a third time into the whipped egg mixture while folding very gently yet thoroughly.
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9
Pour the finished batter into the prepared cake pan and bake until cake bounces back when pressed in center, about 40 to 50 minutes.
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10
Remove the cake from the oven and cool completely.
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11
When the cake is cool, remove it from the pan and trim off the browned top, bottom, and side surfaces of the cake.
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12
Clean the cake pan and line it with two long, crisscrossed pieces of plastic wrap.
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13
Return the cake to the pan and slowly pour the Tres Leches Milk over the cake.
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14
Fold the ends of the plastic wrap over the top of the cake to enclose it completely; refrigerate overnight.
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15
Just before serving, unwrap the cake and turn it upside down onto a 10-inch plate with upturned edges to catch any excess milk.
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16
Pipe the whipped cream on top of the cake and serve ice cold accompanied by a fruit sauce or two such as passionfruit, mango, or raspberry.
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17
Pour the milks into a medium heavy saucepan and bring them to a boil.
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18
Reduce to a simmer and cook 45 minutes, stirring occasionally.
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19
Stir in the sugar and continue simmering until reduced to 2 cups.
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20
Strain into a container and refrigerate as long as a week.
