How to make tres leches cake

• Whip the egg whites together with sugar into a thick and fluffy foam - similar to meringue.
  5 egg whites, 140 g sugar
• Sift the flour through a sieve together with the baking powder.
  150 g wheat flour - all-purpose, 1 teaspoon baking powder
• Add the egg yolks to the whipped egg whites and gently mix.
  5 egg yolks
• Add the flour and gently mix.
• Pour the batter into a 22-24 cm diameter springform pan - I greased mine with butter and dusted it with breadcrumbs.
• Bake at 180 degrees (top/bottom heat) for about 35-40 minutes.
• After baking, cool and remove from the mold.
• Place the sponge cake on a larger plate with higher sides.
• Mix together the soaking ingredients - unsweetened milk, heavy cream, and sweetened milk.
  180 ml heavy cream, 200 g unsweetened condensed milk, 290 g sweetened condensed milk
• Prick the top of the sponge cake densely with a fork.
• Spoon the milk mixture over the sponge cake - don't spare the edges either :)
• Use all of the soak.
• Cover the cake with cling film and refrigerate for at least 2 hours, or preferably overnight.
• Before serving, whip the cold heavy cream together with powdered sugar and mascarpone (if using) and spread over the top of the cake.
  250 ml heavy cream, 2 tablespoons powdered sugar, 1 tablespoon mascarpone
• You can additionally sprinkle it with almond flakes or drizzle with a little caramel sauce.
  caramel sauce and grated chocolate