We separate the whites from the yolks and beat the first ones with electric rods. When they begin to take shape, add the sugar, little by little and continue beating until they are very firm. We add the yolks, one by one and without stopping to beat until they are well incorporated.
Next we add the sifted flour, salt and baking powder. Remove gently with a tongue or silicone spatula and with enveloping movements, from bottom to top, so that the mixture does not go down.
We fill in a 18 cm release mold, with the base lined with greaseproof paper. We smooth the surface with the back of the spatula. Cook in the oven, preheated to 175 ºC with heat up and down, for approximately 25 minutes.
We let it temper before prick the cake over the entire surface with a sharp object (toothpick, skewer, thin knife, etc.) so that it absorbs the mixture of tres leches much better.
For the three milk mix We beat the condensed milk with the liquid cream and the evaporated milk. Add this mixture to the cake, little by little and with the help of a spoon to spread it over the surface so that the cake is well penetrated on all sides.
We cover the mold with plastic wrap and let it rest in the fridge for a minimum of 4 hours, better if it’s all night. The next day we unmold and decorate to taste. In this case we have covered it with Italian meringue and ground cinnamon, but it can also be decorated with chantilly or left as is.
We put a saucepan on the fire with the water and sugar. Boil over low heat until it reaches a temperature of 120 ºC. The most comfortable thing is to have a thermometer, but if you don’t have it, calculate approximately 15 minutes.
Meanwhile, beat the egg whites in a large bowl (keep in mind that when you add the syrup the mixture will grow) and, when they start to foam, add the syrup slowly, in a thread and without stopping to beat until meringue is cool, shiny, and firm.