Tres leches cake

Tres leches cake 

Ingredients:
3/4 cups of butter
1 1/2 cups sugar, refined
9 egg yolks
1 teaspoon of vanilla essence
2 cups of flour
1/2 teaspoon baking powder
1 cup of cow's milk
9 egg whites
1 teaspoon of cream of tartar
2 cups of whipping cream
1 can of cream, evaporated, (156 gr)
1 can of condensed milk, (397 gr)
2 cups of heavy cream
1 cup of sugar
Preparation:
1. Preheat the oven to 175°C. Grease and flour a square cake tin.
2. Beat the sugar and butter in a large bowl until light and fluffy. Add the egg yolks one by one, beating well after each addition. Stir in the vanilla. Sift together the flour and baking powder. Add this flour mixture to the bowl, together with the milk. Beat well after each addition.

3. In a glass or metal bowl, whisk the egg whites together with the cream of tartar until firm peaks form. Carefully wrap the whites in the cake mixture, using a flexible spatula. Pour the mixture evenly over the greased cake.
4. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and let cool.
5. In a small bowl, mix the 2 cups of whipping cream and the evaporated and condensed milks. Pour the mixture over the cake until it can't absorb any more. You'll probably have some left over, but that's normal.
6. Whisk the cream and sugar and spread over the cake. Refrigerate until serving. If you wish, you can put some of the remaining milk mixture on the individual plates before serving the cake.