Tres Leches Cake (with Rum Fruit Topping)

Note: both the cake and the topping require overnight refrigeration. So make this a day ahead!

Preheat the oven to 350°F. Butter a 9 x 13 inch glass or ceramic baking dish.

Heat the butter in a small saucepan over medium heat, swirling occasionally, until the butter browns, about 7-8 minutes. Remove from heat and stir in vanilla. Set aside.

In the bowl of your electric mixer, whisk the egg whites, baking soda, and salt on medium-high speed until soft peaks form, about 2–3 minutes. Add the yolks and whisk until combined. Reduce speed to medium. Add the sugar in a slow, steady stream and mix until combined. Using a rubber spatula, quickly and gently fold the butter mixture into the egg mixture.

Combine flour and cinnamon in a small bowl. Sift 1/3 of the flour mix over the egg mixture. Gently fold to combine. Working quickly, sift the remaining flour mix over egg mix in 2 more additions. Gently fold to combine. Pour batter into the prepared dish and bake until golden and a toothpick inserted into the center comes out clean, about 20–25 minutes.

While the cake is baking, prepare the topping. Whisk together all 3 milks in a bowl. Pour the milk mixture over the cake as soon as it comes out of the oven. Transfer cake (still in the dish) to a rack to cool. Cover and refrigerate overnight.

Bring the rum, sugar and water to a boil in a small saucepan. Cook until sugar dissolves, 1–2 minutes. Let cool for 30 minutes. Toss the syrup with the fruit. Refrigerate overnight.

When serving, spoon fruit onto individual portions of cake when ready to serve.