Recipe: Pastel de Tres Leches

I found it in his Mexican Kitchen cookbook.

For the cake:
3/4 cup whole blanched almonds
1 cup cake flour, sifted before measuring
10 tablespoons unsalted butter
1 1/2 teaspoons vanilla extract
6 large eggs, room temperature
3/4 cup plus 2 tablespoons sugar
the finely grated zest of 1 orange
For the flavoring and frosting:
2 cups heavy cream
3/4 cup evaported milk
2/3 cup cajeta (goat milk caramel) either store bought or home made
1/4 cup orange liquer

1. Turn the oven to 325 degrees. Grease a 2 inch deep, 10 inch round cake pan or springform pan. Line the bottom with parchment paper, then grease the paper and flour pan and paper. Spread the almonds on a baking sheet and toast in the oven, stirring occasionally, for about 12 minutes, until aromatic and golden. Cool, then transfer to a food processor along with the flour. Process until the nuts are pulverized. In a small pan melt the butter over medium heat, stirring and swirling until nut brown, about 5 minutes. Remove from the heat, cool a little, then stir in the vanilla. Raise the oven to 350 degrees.
Combine the eggs, 3/4 cup of the sugar and the orange zest in the large bowl of the mixer. You will need a heatprof bowl, preferably stainless steel. Then choose a saucepan that the mixer bowl will fit snugly into. Fill the saucepan with 1 inch of water and bring to a simmer. Set the mixer bowl over the simmering water and whisk for several minutes until the mixture is very warm to the touch and foamy and the sugar is completely dissolved. You'll need to regulate the simmering water so it only simmers.
Transfer the bowl to the electric mixer and beat for a full 5 minutes. The mixture will be as thick as whipped cream and almost hold soft peaks. With the mixer on the lowest speed, add the almond mixture a couple of spoonfuls at a time, letting one addition just disppear before adding the next. Thoroughly mix 1/4 cup cake batter into the butter mixture. Then in 2 additions, use a whisk to fold the butter mixture into the remaining cake batter. Immediately and gently scoop the mixture into the prepared pan and bake until the cake feels slightly springy on top and the sides just begin to pull away from the pan, about 35 minutes. Cool 10 minutes, thn turn out onto a rack and cool completely.
2.Mix 3/4 cup of the cream with the evaporated milk and cajeta in a small bowl. Slowly brush or spoon half the mixture over the cake while on the cooling rack. Carefully invert your serving plate over the cake and filp. Remove the colling rack from what is now th top and slowly brush or spoon on the remaining mixture. Soaking the cake will take 10 to 15 minutes, letting each addition soak in before adding more.
3. With an electric mixer in medium high speed, beat the remaining 1 1/4 cups of the cream with the remaining 2 tablespoons of the sugar and the orange liquer until very stiff. Spread the whipped cream over the sides and top of the cake. Save a little to pipe a border around the top and bottom edges of the cake, Refrigerate until ready to serve.

The cake layer can be made several days in advance, wrapped in plastic and refrigerated, it may be wrapped and frozen for up to 3 months. The cake can be soaked a day ahead, but do not frost until the day you are serving.