Mango Tres Leches Cake

today...when i surfing, i was found one recepi...
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Mango Tres Leches Cake

Serves 18

5 tablespoons butter, melted, plus more to grease pan
1½ cups all-purpose flour
1 cup plus 2 to 3 tablespoons sugar, divided
2 teaspoons baking powder
¼ teaspoon plus a pinch fine sea salt, divided
6 large eggs, separated
1/3 cup plus 3 tablespoons milk, divided
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
2 cups cubed ripe mango
15-ounce can unsweetened coconut milk
14-ounce can sweetened condensed milk
¼ cup Spanish brandy or cognac
1½ cups heavy cream
¼ teaspoon cinnamon

1. Heat oven to 350 degrees. Butter a 9-inch-by-13-inch pan. Whisk together the flour, ¾ cup sugar, baking powder and ¼ teaspoon salt. In a large bowl, whisk the yolks, melted butter, 3 tablespoons milk and vanilla.

2. Using an electric mixer set on medium, beat egg whites until frothy. Add cream of tartar and beat until thick, fluffy and white, but before peaks form. Add ¼ cup sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half the remaining

flour mixture over the batter and fold in. Fold in another quarter of the whites followed by the remaining flour and finally the rest of the whites. Scrape batter into the pan. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 minutes. Let cool.
4. Meanwhile in a blender or food processor, puree the mango with 2-3 tablespoons sugar, or to taste.
5. When cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
6. In a small saucepan over medium heat combine the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour over the cake. Cover and chill the cake for at least 1 hour or overnight.
7. Just before serving, whip the cream with the cinnamon and half the pureed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango puree. Use a spatula to swirl the mango puree into a marble-like pattern. Or use the puree as a sauce when you serve the cake.

-- Melissa Clark, New York Times  

thanks melissa...:)