Whipped cream topping: Tres Leches Cake

Ingredients:

• 3 large egg yolks

• ⅓ cup vegetable oil

• ½ cup water

• 1 1/2 tsp vanilla extract

• 1½ cups all-purpose flour

• 1 cup sugar, divided

• 2 tsp. baking powder

• ¼ tsp. salt

• 5 large egg whites

• 1 (12-oz) can evaporated milk

• 1 can sweetened condensed milk

• ¼ cup cream (or whipping cream)

• 1 pint (2 cups) whipping cream

• 2 tbsp. sugar

• 1/2 tsp. vanilla extract

Preheat the oven to 325°F.

In a medium bowl, whisk together the egg yolks, oil, water and vanilla.

In the bowl of stand mixer fitted with the paddle attachment, add the flour, ¾ cup of the sugar, salt and the baking powder and mix together on low to combine. On low speed, slowly add the egg mixture to the bowl and mix until thoroughly combined. Srape down the sides of the bowl with a spatula and increase speed to medium high for one minute to add air to the batter. Remove bowl and set aside then replace the paddle attachment with the whisk attachment for the next step.

In another mixing bowl, beat the egg whites on high until soft peaks form. Then, with the mixer running, add the remaining 1/4 cup sugar in a steady stream and beat until egg whites are stiff but not dry.

Gently fold the egg white mixture into the batter until just combined – do not over-mix. Pour the batter into a 9x13 in. glass or ceramic baking dish that has been sprayed with cooking spray. Bake the cake for 35-40 minutes, or until it is set and golden and a toothpick comes out clean.

Remove from the oven and let the cake sit for 2-3 minutes to settle and then run a thin-bladed knife around the edge of the pan to loosen the cake from the sides and flip onto a rimmed platter (must be rimmed to capture the liquid that you will be adding next step) or you can just leave in the pan.

Once the cake has cooled for about an hour, using a fork, poke holes evenly all over the top to allow the liquid to seep into the cake.

In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and cream. Slowly pour over the cake, tilting the cake pan every so often to help it absorb evenly. Let the liquid absorb into the holes completely before adding more. (It may not look pretty but it will have whipping cream to cover the top). Place the cake in the refrigerator to chill for at least 8 hours or overnight.

Once the cake has chilled, whip the cream until stiff peaks form and then spread evenly over the cake.

Place the cake back in the refrigerator until ready to serve. Wine pairing for the Asado:

The old vines label is made with vines planted in 1920 in their Cobos Estate Vineyard, Lujan de Cuyo. Sporting an intense garnet colour, this round, ripe and savory Malbec boasts classic Old World tannins and structure. Finish is rich and long with the suggestion of black fruits.