Tres Leches Cake with Berries

Sift (or mix thoroughly) the flour and baking powder. In a separate bowl, whisk together the egg yolks until they become frothy. Whisk the sugar, milk and vanilla into the yolks. In a chilled mixing bowl, begin to whip the egg whites until they form stiff peaks. Using a large spatula, begin to fold the yolk mixture into the egg white mixture a little at a time. Do this carefully as to leave the batter as fluffy as possible. Immediately pour into a greased and floured 9x13 baking dish and bake for 30-40 minutes at 325 degrees. If you insert a toothpick into the center, it should come out clean.

Let the cake cool until it feels room temperature. Pierce the cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup

• evaporated milk
• 1/2 cup sweetened condensed milk
• 1/3 cup heavy cream

Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

Whipped Topping

• 3/4 cup heavy cream
• 1 teaspoon Mexican vanilla
• 2 tablespoons sugar
• 2 tablespoons lime juice

In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Add in the lime juice and beat for just a few moments more to incorporate it through the topping. Spread a thin layer over the cake.

Arrange the berries over the whipped cream in a design or just scatter them over the top. Make sure they are well-drained so no liquid gets onto the topping. Serve as is or return the refrigerator, covered, for up to 12 hours before serving.