Tres leches cake with dulce de leche and whipped cream

Separate 10 eggs. Beat the whites on high with the whisk attachment, adding one cup of sugar slowly, to stiff peaks.

Beat the yolks with one cup of sugar on medium for about two minutes until thin, pale and ribbony.

Whisk the flour, baking powder and salt together in a large bowl.

Mix the milk and vanilla into the yolks, then the dry ingredients, until completely combined.

Fold in the meringue gently until no streaks of egg white remain.

Cut a parchment round to fit the cake pans, oil the pans, press the parchment down and fill each about halfway, spread smooth and even.

Bake at 350F for 25 to 35 minutes, until a cake tester comes out clean.

For the dulce de leche, whisk the sugar, milk and baking soda in a medium saucepan over medium heat to a rolling boil, then lower the heat and simmer an hour and a half, whisking frequently to prevent scorching, until the milk fats caramelize to a rich golden brown.

Strain the dulce de leche through a fine mesh sieve and cool at room temperature at least an hour.

Cool the cakes in their pans at least an hour, run a butter knife around the edge, invert onto a rack, remove the parchment and return each cake to its pan.

Whisk the condensed milk, evaporated milk and whole milk together.

Stab the cakes all over with a fork and ladle the tres leches mixture over until it is all absorbed.

Cover and refrigerate at least six hours, preferably overnight.

Beat the heavy whipping cream, sugar and vanilla on high to stiff peaks.

Invert a cake onto a plate, spread a layer of dulce de leche, then whipped cream, set the second cake on top, cover with more whipped cream, arrange sliced strawberries and pour a pool of dulce de leche in the centre.

Variation: for a more foolproof single layer version, frost one cake all over with whipped cream and finish with a zigzag of dulce de leche and strawberries.