Tres Leches Cake with a Dulce de Leche filling

Scientific fact: birthday calories dont count. It's been proven for ages and should just be trusted. It was my marvelous Baba's birthday, Russian grandmother. I wanted to make something special and not at all healthy. I remembered this one time she made dulce de leche and the idea struck me to make this cake.

Good lord, this cake was pure beauty. Filled with sugary wonderful goodness, this cake is not your run of the mill Erena baking creation. I'm pretty sure I gained weight looking at it. As per Russian tradition, we had it with tea and happiness entered my life. It was like being covered in fluffy kittens while sitting next to Ryan Gosling as he feeds me green apple slices. Also one of my grandmother's friends asked me for the recipe. Now I have to find a way to translate this recipe into Russian.

Another thing I learned, it is hard to frost a cake.

Tres Leches Cake with Dulce de Leche Filling

Little did I know how delicious this thing would taste

Look at that beautiful dulce de leche

A quarter of it gone in less that two minutes

Ingredients
For the Cake portion:
1 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
5 eggs, divided
1/2 tsp. cream of tartar, he cream of tartar is not completely necessary but it does help the process along.
1 tsp. vanilla
1 can evaporated milk
1 can condensed milk, we had fat free laying around so I used that because of pure convenience
1/3 cup 2% milk
1/4 cup heavy cream
For the Filling:
1 can La Lechera Dulce de Leche
For the Frosting:
1 cup heavy whipping cream
1 tsp. vanilla extract
3 tbsp. sugar

Directions for the Cake

1. Preheat oven to 350 and spray a cake tin or two identical cake tins.
2. In a medium bowl, bring the flour, baking powder and salt together.
3. In another bowl, beat 3/4 cup sugar with the five egg yolks until a pale yellow color is reached.
4. Stir in the milk and vanilla with the egg yolk mixture.
5. Stir the egg yolk mixture into the flour mixture until combined.
6. In a bowl, place the egg whites along with the cream of tartar and whip until soft peaks form. 
7. Slowly add 1/4 cup of sugar to the egg whites until stiff peaks form.
8. Fold in the flour egg yolk mixture slowly with the egg whites being careful not to over mix.
9. If using one cake tin, pour in the batter or if using two tins, distribute evenly between the two tins.
10. Bake for 35 minutes or until the top is a nice golden brown.
11. Remove from oven and allow to cool completely.
12. If you made one cake, cut into two layers. 
13. As the cake is cooling combine the evaporated milk, condensed milk and heavy cream together until nice and smooth.
14. Use a fork to poke nice holes into the layers of cake.
15. Slowly pour half of the milk mixture over each layer and allow the cake to absorb the liquid. 
16. Once the designated lower layer is fully saturated, evenly coat the bottom layer with the entirety of the contents of the can of dulce de leche.
17. Place the upper layer on top of the lower layer and prepare the frosting.

Directions for the Frosting

1. Whip the cream until it starts to thicken.
2. Add in the sugar and vanilla extract.
3. Whip until it reaches a good consistency.
4. Frost the two layers and make that cake pretty.

Refrigerate the cake until it is to be served.

Nutritional Information (based off of 12 slices, 1 slice is one serving)

Calories 423, Fat 11.5g, Cholesterol 103mg, Sodium 204mg, Carbohydrates 69.4g, Dietary Fiber 0.3g, Sugars 61.0g, Protein 11.8g