INGREDIENTS FOR TRES LECHES CAKE:
1 1/4 cup plain flour
1 tsp baking powder
1 cup sugar
1/3 cup oil
5 large eggs
1 teaspoon, plus 1 teaspoon vanilla extract
1 cup, plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt



PREPARATION:

Preheat oven at 325 degrees.

Combine flour, baking powder and salt.

In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

Pour batter into a lightly greased cake pan or baking dish and bake for 30-40 minutes or until it feels firm and an inserted knife comes out clean.

Let the cake cool to room temperature.

Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
In a mixing bowl, add 3/4 cup heavy cream, 1 tsp vanilla and 1 Tbls sugar. Beat until peaks form. Spread a thin layer over the cake.