Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Gradually add the flour mixture alternating with milk. Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Tres Leches Mixture

Prepare the Milk Mixture

In a bowl, combine sweetened condensed milk, evaporated milk, whole milk, and dark rum. Once the cake is baked and cooled, poke holes all over the surface of the cake with a fork and pour the milk mixture evenly over the top. Allow the cake to absorb the liquids for at least 1 hour or overnight in the fridge.

Berry Compote Preparation

Make the Berry Compote

In a saucepan, combine mixed berries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.

Lime Whipped Cream Preparation

Prepare Lime Whipped Cream

In a mixing bowl, whip the heavy cream with sugar, lime zest, and lime juice until soft peaks form. Refrigerate until ready to use.

Pistachio Crumble Preparation

Make the Pistachio Crumble

In a bowl, mix together pistachios, sugar, melted butter, and flour until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes or until golden brown. Let cool.

Assembly

Assemble the Cake

Once the cake has fully absorbed the milk mixture, serve slices topped with berry compote, a dollop of lime whipped cream, and a sprinkle of pistachio crumble.