Torta de las Tres Leches

The first time I tasted Tres Leches was one of those “best things I’ve ever tasted” moments. After trying many sponge-type cakes, including two of my own, I found that this one, created by Mary Sue Milliken, is the ideal: It holds as much milk mixture as any cake possibly can absorb, making its crumb impossibly light, tender, and moist. Technically this cake should be called quatro leches because I found that adding heavy cream imparted a little more creaminess to this already well-l