What's for Dessert: Tres Leches Cake | The Cooking World

Ingredients

• Neutral oil for the pan
• 57 g (½ cup) blanched hazelnuts
• 300 g (1¼ cups) heavy cream, chilled
• 8 g (2 teaspoons) vanilla extract
• 270 g (2 cups) all-purpose flour
• 8 g (2 teaspoons) baking powder
• 3 g (1 teaspoon) Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
• 2 g (¾ teaspoon) ground cinnamon
• 7 large eggs (350 g), at room temperature
• 200 g (1 cup) sugar
• 480 g (2 cups) whole milk
• 298 g (1 cup) sweetened condensed milk
• 4 g (1 teaspoon) vanilla extract
• Pinch of kosher salt
• 960 g (4 cups) heavy cream, chilled, divided