Tres Leches

Method

Preheat oven to 180°C and line a 33cm x 23cm baking tin with baking parchment. Whisk 5 eggs with 150g caster sugar until pale and thick, then fold in 150g flour, 1.5 tsp baking powder, salt and vanilla extract. Pour into the prepared tin and bake for 25-30 minutes until golden and a skewer comes out clean. Once cooled slightly, prick the entire surface with a fork. Combine 400ml whole milk, 397ml evaporated milk, 397ml condensed milk and 60ml dark rum, then slowly pour this mixture over the cake, allowing it to absorb fully. Refrigerate for at least 4 hours or overnight. Before serving, whip 500ml double cream with 50g icing sugar until soft peaks form, then spread over the cooled cake. Garnish with maraschino cherries and a light dusting of ground cinnamon.