I found this cake to be a wonderful, true Tres Leches cake, I really don't know what people are complaining about. Follow the recipe...room temp butter, and be sure and gently fold in the eggs. The only variation I made was that I used 3 eggs, not 9. My cake didn't taste like eggs at all and it made a perfect sponge cake. This cake does take more like 45 minutes baking time. It was not set at 30 minutes (maybe due to the difference in fewer eggs). I baked the cake in a springform pan and cut into two layers. (Be sure and knife around the edges before removing pan) I put each layer in its own pan then I added the milk the first day and let the cake sit in the frig soaking up milk until the 2nd day. It is hard to remove the layers this way but I was able to slide and stack the two cakes with a spatula. I put whipped cream filling and strawberries between the two layers, and it came out beautifully! I didn't use this icing, I used the one on Allrecipes titled Whipped Cream Filling, only I tripled the conf sugar to get it sweet. That recipe uses gelatin to stabilize the icing so it will last longer. The only reason I didnt give it 5 stars is because of the baking time, the eggs need reducing, and the icing recipe isn't stable or sweet. I needed my cake to be good for a few days in the frig and the icing in this recipe will break down faster. BTW, I don't have a stand mixer either and I have been baking for YEARS!
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