This is a great recipe. It may seem like a lot of liquid, but it gets absorbed into the cake very quickly. We didn't wait for the cake to cool before we poured the milk mixture on top, and it turned out beautifully. I was a little concerned because the cake rose up really high while it was cooking, but once I removed it from the oven and poked the holes into it, it fell enough so that the topping could be added. The cake turned out very moist and flavorful, but not as wet as other tres leches cakes I've had. The texture was wonderful.
You can top it with toasted sliced almonds and fresh strawberries to make it extra special. It's the perfect dessert for summer and definitely better served the next day. My husband also tried it topped with coconut and with sliced bananas, and that was good too. You can really customize it to your own tastes. I like that you can bake it in a standard 13x9 inch pan. Other recipes I looked at required pan sizes that we don't have. Will definitely make this one again. Might try substituting vanilla extract for the almond next time, although the almond pairs great with fresh strawberries.
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This is a great recipe. It may seem like a lot of liquid, but it gets absorbed into the cake...