Tres leches cake recipe?

Anyone have a recipe for tres leches cake? My only child is graduating from high school and that was the requested dessert.

Rick Bayless has a recipe:

INGREDIENTS
For the Cake
1 1/2 cups (210 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 eggs
1/3 cup (80 grams) vegetable oil
3 tablespoons (45 grams) water
1 cup plus 2 tablespoons (250 grams) sugar
1/4 teaspoon cream of tartar
For the tres leches soaking liquid
One 14-ounce can evaporated milk
One 12-ounce can sweetened condensed milk
3/4 cup whole milk
1 teaspoon vanilla
For finishing the cake
2 cups (heavy) whipping cream
A few tablespoons of sugar if desired
4 cups berries (halved or quartered strawberries, raspberries, blackberries or blueberries—any or all make a beautiful cake)
INSTRUCTIONS
Make the cakes. Oil the bottom and sides of 2 9-inch round cake pans. Cut 2 9-inch parchment circles and lay in the pans. Turn on the oven to 350 degrees and adjust a shelf to the middle.

In a medium bowl whisk together the flour, baking powder and salt. Separate the eggs, putting the whites into the bowl of your mixer, the yolks into another medium bowl. Whisk the oil, water and half (1/2 cup plus 1 tablespoon/125 g) the sugar into the yolks. With the whisk attachment, beat the whites with the cream of tartar on medium speed until foamy. Increase the speed to medium-high and, when the whites look like they will hold soft peaks, add the second half of the sugar 1 tablespoon at a time, beating for about 30 seconds after each addition. Once all the sugar is incorporated, continue beating for another minute or so, until the egg whites are nearly stiff. Whisk the dry ingredients into the egg yolk mixture until thoroughly incorporated, then gently stir in about ¼ of the whites to lighten the batter. In 2 additions, carefully fold in the remaining egg whites, folding just until there are no visible streaks of white.

Divide the batter between the two pans, slide into the oven and bake until lightly golden and springy to the touch (a toothpick inserted near the middle should come out clean), about 22 to 25 minutes. Cool 10 minutes, then run a thin knife around the edge of both pans and turn the cakes out onto cooling racks. Cool to room temperature, about 30 minutes.

Make the Tres Leches. In a bowl or blender jar, combine the evaporated, sweetened condensed and whole milk with the vanilla. Whisk or process until thoroughly combined.

Finish the cake. With your electric mixer, beat the cream (adding a few tablespoons of sugar if you wish) until it forms stiff peaks. Have the fruit at easy access. Place one of the cake layers on a serving plate and poke 20 or 30 holes in it with a skewer or large fork. Slowly and evenly start spooning the tres leches liquid over the entire surface of the cake (don’t miss the edges), letting one spoonful be absorbed before adding the next. It will take about 4 or 5 minutes for the cake to absorb about half the liquid, but if you notice any liquid seeping out at the bottom, stop adding more; the cake has absorbed its max. Spread about 1 cup of whipped cream over the cake, then top with a little less than half the fruit, pressing the fruit into the cream. Lay the second cake on top, gently press it to compact the filling and, if necessary. to level it. Poke holes in the cake, then slowly spoon on the remaining liquid.

Frost the sides and top of the cake with the remaining whipped cream. Pile on the remaining fruit and refrigerate your beautiful creation until you’re ready to serve.

Thanks, Larry, I admit I wouldn't have thought to try Bayless, he seems like a savory specialiast, for whatever reason. Maybe it's the spicy nature of the dishes.

Never having made tres leches cake I opted for the Carnation recipe, which unfortunately was confusing because it referred to "cream" in a few places but didn't specify whether it meant the mixture of milks that soak the cake or the whipped cream used to ice it. And it had you use too little liquid and too short a time, it needs to soak for at least an hour, I think. I really wish I had used the berries from the Bayless recipe, that's not customary around here (cinnamon seems to be the more common decoration) but that would have been nice.

I metric-ified and dis-ambiguated the Carnation recipe and formatted it to fit on a single page.

Three Milk Cake - Pastel Tres Leches

6 large eggs, separated
½ cup granulated sugar, divided
125 g (1 cup) all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 can (7.6 oz.) media crema or 1 cup heavy whipping cream
1 can (5 oz.) evaporated milk
60 mL (¼ cup) brandy
1½ teaspoons vanilla extract, divided
1 cup heavy whipping cream
2 tablespoons granulated sugar

Preheat oven to 375°F. Grease and flour 9-inch springform pan.

Beat egg whites and 50 g (¼ c.) sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining 50 g (¼ c.) sugar in large bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into pan.

Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

Combine sweetened condensed milk, media crema, evaporated milk, brandy and 1 tsp. vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with chopstick. Place in a baking pan the same size as the cake, or a few layers of aluminum foil. Pour leches mixture over cake. Spoon excess from side of pan over top of cake. Let stand for 30 minutes to 3 hours or until cake absorbs liquid. Remove side of pan.

Beat cream, 2 tablespoons sugar and remaining ½ tsp. vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining leches.


Three Milk Cake - Pastel Tres Leches

I figured Rick would be okay because he owns several Mexican restaurants and would necessarily have desserts. I used to watch his cooking shows a lot some time ago.