Costa Rican Tres Leches Cake with Meringue Topping

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat the 6 egg yolks with 3/4 cup of granulated sugar until light and fluffy. Stir in the 1/2 cup whole milk and 1 teaspoon vanilla extract.

In a separate clean bowl, beat the 6 egg whites until stiff peaks form. Gently fold the egg whites into the egg yolk mixture, then gradually fold in the dry ingredients until just combined.

Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan.

While the cake cools, prepare the tres leches mixture: In a bowl, whisk together the 12 ounce can evaporated milk, 14 ounce can sweetened condensed milk, and 1/2 cup heavy cream. Once the cake is cool, poke holes all over the top with a fork and slowly pour the milk mixture evenly over the cake. Allow it to soak for at least 30 minutes, or preferably several hours in the refrigerator.

For the meringue, combine the 3 large egg whites and 1/2 cup granulated sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 160°F/71°C).

Remove the bowl from heat and beat with an electric mixer on high speed until stiff, glossy peaks form, about 5-7 minutes. Spread the meringue over the soaked cake.

To toast the meringue, place the cake under a broiler set to low for 1-2 minutes, watching carefully, until the meringue is lightly golden. Alternatively, use a kitchen torch to toast the meringue. Serve chilled.