Tres Leches Cake

• 1 ½ cups (225 gr.) Farina flour
• 1 teaspoon (8 gr.) baking powder
• 1 pinch of salt
• 5 eggs (M), yolks separated from whites
• ½ cup (115ml) vegetable oil
• 1 cup (230 gr.) sugar
• 1 teaspoon (8 gr.) vanilla extract
• 1 tablespoon (10 ml) brandy (cognac)

For the milk mixture

• 1 can (397 gr.) sweetened condensed milk
• 1 can (400 gr.) evaporated milk
• 2/3 cup (180 ml) milk

For the topping:

• 1 ½ cups (375 ml) heavy cream
• 2 tablespoons (40gr.) powdered sugar
• 1 teaspoon (8 ml) vanilla extract
• 3-4 tablespoons (30-40gr.) pistachios (Aegina nuts)

1. Preheat the oven to 170°C. In a bowl, beat the egg whites until stiff peaks form (a firm meringue). In another bowl, mix the flour, baking powder, and salt.
2. In a separate bowl, combine the oil, sugar, and beat until fluffy. Add the egg yolks one by one, continuing to beat until light and fluffy. Add the vanilla and brandy. Lower the mixer speed and gradually add the flour mixture. Stop the mixer and gently fold in 1/3 of the meringue using a spatula with circular motions.
3. Next, add another 1/3 of the meringue and fold again, then add the remaining meringue and incorporate gently with the spatula using circular motions. Pour the batter into a greased and floured rectangular baking pan (23x32cm). Bake in the preheated oven for 30 minutes.

Meanwhile, prepare the milk mixture:

4. In a bowl, mix the sweetened condensed milk, evaporated milk, and fresh milk. Take the cake out of the oven while it is still hot and poke holes all over the surface with the back of a wooden skewer.
5. Using a spoon, slowly pour the three-milk syrup little by little, starting from the edges of the cake.
6. Let the cake cool down.

For the topping:

7. Place the heavy cream, powdered sugar, and vanilla in the mixer bowl and beat at medium speed until you have a stiff whipped cream (meringue consistency), about 7 minutes.
8. Spread the whipped cream over the cake and refrigerate for 4-5 hours or overnight to set.
9. Sprinkle with the pistachios and serve.