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Tres Leches Cake with Sabayon

8 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
2 cups heavy whipping cream
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk

1 1/4 pounds fresh berries (I like a combination of blueberries, blackberries, and strawberries)
4 tablespoons of sugar (add more or less depending on your preference)

4 egg yolks
1/2 cup sugar
1/4 cup orange juice (recipe calls for port, but I make this substitution)
1 cup unsweetened whipped cream

1.  Preheat oven to 350*.  Grease and flour a 13x9x2 backing dish.
2.  For cake, in a bowl, beat egg whites at high speed with an electric mixer 
    until stiff peaks form.  Add egg yolks and continue beating until fully 
    incorporated.  With mixer running, gradually add sugar.
3.  Fold flour into egg mixture.  Transfer batter to prepared cake pan, 
    smoothing top to level.
4.  Bake until a wooden pick inserted in the center of the cake comes out 
    clean, approximately 20 mins.  Do not over bake.
5.  Meanwhile, in another bowl, combine whipping cream, condensed milk, 
    and evaporated milk, stirring well to blend.  When cake is done, immediately 
    pour combined milks over the hot cake.  Let cool, then refrigerate for at least 
    2 hours.  
6.  For berries: 1 hour before serving, slice berries and toss with sugar.
7.  For sabayon, combine egg yolks, sugar, and orange juice in the top of a 
    double boiler over simmering water.  Do not let bowl touch water.  Whisk 
    until very thick or until ribbons form.  Whisk over an ice bath to cool.  
    Sabayon should thicken further at this point.  Fold in whipped cream.  
    Refrigerate until serving time.  Sabayon can be made a day ahead.