In a medium size bowl whip the eggs and sugar until very light and fluffy. Add in the zest and gently fold in the flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes. Remove the cake from the pan and allow to cool. Return the cake to the pan.
To make the milk mixture, pour all of the ingredients into a medium size pot and bring to a boil.
To assemble the cake, use a small cup and pour the hot milk mixture over the cake and allow to soak for at least 30 minutes, pressing down on the cake to make sure it is absorbing the milk mixture. To garnish the cake, whip the heavy cream and top the cake with the whipped cream. Add the berries decoratively.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gonzalo de La Paz, Four Seasons, Punta Mita, Mexico