Coffee and Caramel Tres Leches Cake

Ingredients:

• 2 tbsp. instant coffee
• 1.5 cups of sugar
• 350 gr. ready-made sponge cake, cut into 2 layers
• 2 large eggs
• 4 egg yolks
• 400 gr. condensed milk
• 350 gr. concentrated milk
• 1 cup chilled heavy cream

Preparation:

1. Preheat oven to 180 C.
2. Prepare the caramel: In a bowl, dissolve the coffee in 1/3 cup warm water. Pour the sugar into a medium skillet and heat over medium-high heat, swirling the pan but not stirring, until the sugar melts and turns amber, about 7 minutes. Remove from the heat and carefully pour in the coffee, stirring until smooth. Pour the caramel into a rectangular baking dish and, tilting the dish, spread it evenly across the bottom. Cool for 10 minutes.
3. Place the biscuit on top of the caramel and use a fork to make holes all over the surface.
4. Beat the eggs and yolks in a bowl until foamy. While whisking continuously, gradually add the condensed milk, then the evaporated milk. Gently press the sponge cake with the egg mixture. Cover the pan with foil, place the cake in the oven, and bake until the soufflé is set, 50-60 minutes. Remove the cake from the oven, uncover, and cool for 30 minutes.
5. Run a knife around the edge of the pan to loosen the cake slightly. Then cover the pan with a plate and carefully invert it, pouring the remaining caramel over it. Refrigerate the cake and chill for about 2 hours.
6. Using a mixer, beat the cream until fluffy and thick. Cut the pie into slices and top with more cream.