• Preheat the oven to 350F and butter the sides and bottom of a 9x13 baking dish.
• Sift the flour, baking powder, and salt into one bowl. Set aside.
• Separate your egg whites from your egg yolks and place them in two separate, clean metal or glass bowls.
• Start whisking your egg whites with a mixer on low speed and slowly increase it to medium speed until soft peaks form, about three minutes. Once the soft peaks are formed, slowly add ⅔ cup of sugar, one tablespoon at a time. Continue to mix until stiff peaks form, about 7 minutes. (you are basically making a meringue) Set aside.
• Add the remaining ⅔ cup of sugar and vanilla to the egg yolks. Whisk the egg yolks until they become a light yellow in color. About three minutes.
• Slowly and gently fold in the stiff egg whites into the egg yolks. DO NOT MIX WITH A MIXER. IF YOU DO YOU CAN KNOCK THE AIR OUT OF THE EGGS.
• Once the egg whites and egg yolks are combined, gently fold in your flour.
• After, pour the mixture into your baking dish.
• Place the baking dish in the oven for 25-30 minutes. You should be able to pierce the center of the dish with a knife and the knife should come out clean.
• After the cake is done baking, remove it from the oven and let it sit for five minutes.
• While the cake is almost out of the oven and cooling, combine the heavy cream, evaporated milk, and condensed milk in a blender and mix until it's well combined for about one minute.
• After the cake has cooled for five minutes (don’t wait longer), poke plenty of holes on top with a skewer or fork. After, pour your milk mixture on top. Allow the cake to cool to room temperature and then store it in the fridge for 4 hours.

Making your meringue

• In a medium saucepan, combine the sugar and water. Heat over high heat and cook until the sugar syrup heats up to 240°F on the candy thermometer. If you don’t have a candy thermometer it will be to the point where the mixture begins to boil, the sugar has completely dissolved, and the syrup has become clear.
• Meanwhile, separate four egg whites into a clean glass or metal bowl. Add the cream of tartar.
• Start whisking your egg whites with a mixer on low speed and slowly increase it to medium speed until soft peaks form, about two to three minutes.
• Once the soft peaks have formed, slowly add your syrup mixture while continuously whisking your eggs. Continue to whisk until stiff peaks form.

Assembling your tres leches

• Remove your tres leches from the fridge once it has become cold and all the milk has been absorbed.
• Add your meringue to the top of the cake and decorate with the maraschino cherries
• Serve and enjoy!