Tres Leches Flan Cake

Make the caramel first. In a saucepan over medium heat melt the sugar until it turns amber in color. Don't stir or mix the sugar to avoid forming sugar crystals. Pour the caramel into the prepared bundt mold. If you're bundt mold is metallic you can melt the sugar straight from the burner. Set aside and let it cool.

Next, make the tres leches flan mixture. In a large bowl combine whole milk, condensed milk, heavy cream, eggs, vanilla extract, and salt. Stir it gently, and avoid mixing it too fast to avoid forming bubbles.

Using a fine sifter gently pour the tres leches flan mixture into the bundt mold with the caramel. Set it aside.

Make the sponge cake. In a large bowl combine the eggs and sugar. Mix it with a hand mixer until it doubles its size or passes the ribbon stage test.

Sift the all-purpose flour and baking powder into the egg and sugar mixture and gently fold.

In a small bowl, combine the melted butter, hot water, and vanilla extract. Mix the ingredients and pour into the sponge cake mixture. Gently fold until everything is well combined.

Gently pour the sponge cake batter into the pan over the tres leches mixture.

In a shallow pan, pour hot water about 2-3 inches, place the tres leches flan in the center, and bake in a preheated oven at 180°C/ 350°F for 40 minutes.

After baking let it sit at room temperature for 30 minutes and then let it chill in the refrigerator for four hours or overnight. When ready to serve, cover the container with a serving plate and carefully turn it upside down so the cake would gently drop to plate. Serve chilled.