Whole Wheat Tres Leches

Original recipe yields 24 servings (1 -9x13 inch cake)

For the sponge:

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the pouring:

• 0.75 cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup sugar
• 1 teaspoon vanilla extract (optional)

For the whip cream:

• 1/3 litre creme liquide (entiere) a fouetter
• 200 grammes sucre (brun ou blanc)
• 2 cuilleres a café de canelle en poudre

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!