Tres Leches Cake (Three-Milk Cake)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 eggs, separated
1 1/2 cups granulated sugar
1 1/2 cups water
1 teaspoon almond extract

Preheat oven to 350 degrees F. Grease and flour a 13 x 9 x 2-inch (3-quart) baking dish.

Combine flour, baking powder, baking soda and salt.

In a separate bowl, beat egg whites, adding sugar gradually, until stiff. Add egg yolks, 1 at a time; beat well. Add flour mixture, water and almond extract. Mix on slow speed. Pour into prepared pan and bake 30 to 40 minutes, until cake tester comes out clean. Cool cake. Cover and refrigerate overnight.

Pierce cake all over with a fork.

Milk Mixture
3 tablespoons cajeta (goat's milk caramel
    spread from Mexican market)
1 (5 ounce) can evaporated milk, divided
1 (14 ounce) can sweetened condensed milk
2 cups whipping cream
2 teaspoons vanilla extract
1/2 cup corn syrup

Place cajeta in glass measuring cup. Add 1/4 cup of the evaporated milk; stir, then beat vigorously until blended. Combine cajeta with sweetened condensed milk, remaining evaporated milk, cream, vanilla extract and corn syrup in 2-quart saucepan. Heat to boiling, whisking constantly. Pour Milk Mixture over cold cake, 1 cup at a time, letting it absorb between additions.

Icing
1/2 cup whipping cream (chill cream, bowl and beaters well)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup sour cream (can use light)
2 tablespoons confectioners' sugar
1 teaspoon Frangelico (hazelnut liqueur)

Beat cream, adding granulated sugar gradually until cream holds peaks. Stir in vanilla extract. Combine with sour cream, confectioners' sugar and Frangelico. Spread evenly over cooled cake. Refrigerate until served.

Serve in squares, spooning some of the Milk Mixture from the bottom of the pan over cake.