In the bowl of an electirc mixer with the whisk attachment, beat the egg whites until they have reached stiff peaks.
Mix the sugar with the baking powder and with the mixer running, pour the sugar mixture in 3-4 batches one at a time
Add the egg yolks one at a time as well
Add the vanilla and combine
Sift the flour
Remove the whisk and add the flour in two batches. Using a hand spatula, fold the flour in the egg white mixtuer until it is all comibined.
Spray the baking dish with non stick baking spray
Pour the cake batter on the pan and bake in a preheated 350° oven for 20-25 minutes
At minute 20, poke the middle of the cake with a toothpick, if it comes out clean, the cake is baked
Remove from the oven and let it cool completely
Using a fork or a large bamboo skewer, poke holes all through out the cake
In a blender, combine the evaporated milk, condensed milk and the egg nog. Blend until well combined
Pour the milk mixture over the cake, making sure the milk is being absorbed all troughout the edges
Pour the meringe on top of the cake and spread until it has covered the entire surface of the cake
For decoration, sprinkle some cinnamon on top of the meringue
Let the cake sit in the refrigerator for at least 20 minutes before serving
For the meringue:
Combine the water and sugar in a small sauce pan and bring to a boil until the sugar has dissolved completely and it has formed a syrup
Let the mixture cool for about 15 minutes, it will still be warm but not scalding
In the bowl of an electric mixer fitted with the whisk attachement, whisk the egg whites along with the cream of tartar until they have formed stiff peaks
With the mixer on medium speed, slowly add the syrup to the egg whites
Once the syrup is all added, whisk on the highest setting for 2 more minutes
Recipe Video Instructions
Notes
For the classic Tres Leches, just change the eggnog to whole milk and omit the cinnamon decoration, sometimes fun colorful sprinkles look adorable on top of the white glossy meringue.