Tres Leches Cake with Bay Leaf Milks and Raspberry Sauce

Instructions

1. Preheat Oven: Preheat the oven to 180°C (350°F).
2. Combine Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Set aside.
3. Prepare Sugar and Eggs: Weigh out the sugar and set it aside. Separate the eggs into yolks and whites. Whisk the egg whites, gradually adding half the sugar, until you form a meringue. In a separate bowl, whisk the egg yolks with the remaining sugar until they become pale yellow.
4. Mix Wet Ingredients: Add the 120ml of milk and vanilla extract to the yolks and whisk until combined.
5. Prepare Baking Dish: Grease a baking dish with butter and set it aside.
6. Combine Mixtures and Bake: Add the milk and egg yolk mixture to the flour mixture and mix just until there are no large dry spots. Then gently fold in the egg whites. Pour the batter into the greased baking dish and bake for 30 minutes.
7. Cool Cake: Remove the cake from the oven and place it on a wire rack to cool.
8. Infuse Milks: Add all three milks (condensed, evaporated, and regular) to a pot with the bay leaves. Heat on low to infuse for 20 minutes, then remove from heat and allow to cool.
9. Make Raspberry Sauce: In a separate pot, add the raspberries, 50g sugar, and the cinnamon stick. Cook over medium heat for 6-7 minutes. Pass the mixture through a sieve to remove the seeds and set aside to cool.
10. Assemble Cake: Flip the cooled cake over in the tray. Poke holes all over the cake, then pour the cooled milk mixture over it.
11. Add Whipped Cream: Whip the cream with the icing sugar until thick. Spread it evenly over the cake, then refrigerate for 2-3 hours to allow the cream to set.
12. Serve: Slice the cake, plate it, and drizzle some of the raspberry sauce over each piece.