The idea for creating a cake soaked in a liquid is likely of Medieval European origin, as similar cakes, such as British trifle and rum cake, and tiramisu from Italy, use this method.[1] Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, and Patricia Quintana, a recognized international cook and expert in Mexican gastronomy, believes it came from Sinaloa, Mexico.[1]