Pastel Tres Leches (Three Cream Cake)

Cake
6 egg whites
1/2 cup sugar
6 egg yolks
1 cup flour, siftedCream Sauce
14 ounces sweetened condensed milk
1 cup heavy whipping cream
2/3 cup evaporated milk
1/4 cup brandy
1 teaspoon vanillaTopping
1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract


For Cake - Beat egg whites and 1/4 cup sugar in a large mixing bowl until stiff peaks form. In a seperate bowl beat egg yolk and 1/4 cup sugar until light yellow in color. Alternately fold egg white mixture and flour into yolk mixture. Put into a greased and floured springform pan. Bake at 375 degrees for 15-20 minutes until golden brown and toothpick comes out clean.

For Cream - Combine sweetened condensed milk, whipping cream, evaporated milk, brandy and vanilla; blend well. When cake is done poke top of cake thoroughly with a toothpick. Pour 2 cups of cream mixture slowly over cake, let it soak into cake. Let stand for 30 minutes. Remove sides of pan.

For Topping - Beat last 3 ingredients beat until stiff peaks form. Spread over top and side of cake. Serve with the rest of the cream.