Three Milk Cake (Tres Leches) with Mango

Ingredients:

• 4 large eggs
• 1 cup of sugar
• 2/3 cup melted butter
• 1 tsp vanilla extract
• 2.25 cups whole milk
• 1.5 tbsp. confectionery flour (low gluten flour)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 350 ml of concentrated milk without sugar
• 400 ml of condensed milk with sugar
• 1 tbsp rum
• 2 large ripe mangoes
• 3 tablespoons of sugar
• 1 cup heavy cream 33%
• Ground cinnamon for sprinkling

Preparation:

1. Preheat oven to 180°C. Grease a 20cm square baking pan with vegetable oil and line the bottom with parchment paper.
2. Make a sponge cakeBeat the eggs and sugar in a large bowl with a mixer until lightly pale and thickened (about 6 minutes). Slowly add the melted butter, vanilla extract, and 1/4 cup whole milk, one at a time, while continuing to beat.
3. Combine the flour, baking powder, and salt in a bowl. Sift the mixture into the beaten egg mixture, then gently fold with a rubber spatula until a thick batter forms. Transfer it to the prepared pan and bake until a toothpick inserted into the center comes out clean (about 30 minutes). Run a knife around the edge of the cake to release it from the pan.
4. Meanwhile, whisk together the remaining 2 cups of whole milk, sweetened condensed milk, evaporated milk, and rum in a bowl. Prick the warm sponge cake all over with a fork, then gradually and evenly pour the milk mixture over the top, allowing it to be completely absorbed. Cover and refrigerate for at least 1 hour or overnight.
5. Make topping before serving.Peel the mango, remove the seeds, and cut into cubes. Puree half the fruit in a blender with 2 tablespoons of sugar. Transfer to a bowl. Stir in the reserved mango cubes. In a separate bowl, beat the heavy cream with the remaining 1 tablespoon of sugar until soft peaks form. Cut the cake. Top each slice with whipped cream and sprinkle with cinnamon. Serve with the mango topping on a plate.
   
   Recipe Tres Leches Cake with a layer of soufflé and coffee impregnation.