Tres leches cake

Pasos

1. Butter a small baking pan, then preheat the oven to moderate heat; the pan should be thinly greased without visible clumps.
2. Separate the eggs, whip the egg yolks with the sugar until you get a pale, thick, and ribbon-like cream.
3. Whip the egg whites with the salt until they form soft, glossy peaks that hold on the whisk.
4. Fold the flour and baking powder into the yolks, then loosen with the vanilla; gently add the egg whites, folding the batter until it remains foamy.
5. Pour into the pan and bake until the cake is golden, puffed, and a knife comes out dry; let cool slightly without unmolding.
6. Mix the sweetened condensed milk, evaporated milk, whole milk, and a portion of the heavy cream until you get a smooth and homogeneous liquid.
7. Pierce the entire surface of the warm cake, then slowly pour the milk mixture over it; let it absorb in the refrigerator until the top is moist but without excessive puddles.
8. Whip the remaining heavy cream with the powdered sugar and vanilla until supple and coating, then spread over the very cold cake.
9. Serve in thick slices, dusted with cinnamon and accompanied by strawberries; the slice should be very soft, fresh, and slightly gleaming with milk.