Reviewed: Sep. 26, 2009

Being Cuban, I grew up eating Tres Leches. This recipe tastes very similar to the one my aunt makes, and is 10 times easier to make. I recommend you pour the milks while it's hot and let it cool overnight in the fridge. It tastes better the next day. Thank you Blanca for this easy recipe!

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Kathy

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Reviewed: Aug. 30, 2009

This was a hit with my family! I followed the recipe exactly except I poured the milk on it right after it came out of the oven, as suggested by other reviewers. Not sure how that helps, but the cake turned out great. I did not make the meringue but instead used fresh whipped cream & strawberries! Highly recommend this way! My mouth waters just remembering this cake. Thanks for the fantastic recipe Blanca!!

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Angelina

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Reviewed: Jul. 26, 2009

From the different recipes of Tres Leches cake, this is the best! I followed the tips as to pour the milks when it came out of the oven and it had absorbed all the liquid perfectly! I used a different whipped frosting, but the cake was amazing! This will definitely be my Tres Leches cake recipe from now on! I love it! I also tried it with coconut cream instead of the regular milk called for and it was delicious! I topped it off with stabilized whipped cream, and fruit...hmmm !!! Delicioso! :D

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Mariela Does Cakes

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2009

I made this exactly as is. I didn't mind the grittiness of the whipped whites. After the cake had sat for a day(as it should) before serving it really was not noticable.

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ISHKABIBIL

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 24, 2009

My daughter made this for a school project. I'd never had it before. For the practice run, we followed the recipe to a T. At first I thought it was kind of weird, but then I became addicted and ate most of the cake myself. The second time around, my daughter used less of the liquid because she thought it was too much. I was really disappointed with the second cake. I loved all the liquid. At the school function, I asked two hispanic girls, who were testing the cake, if they liked it this way or more liquidy. They said it definitely needed more liquid. I agreed! I will definitely make this again for a Mexican themed get-together, but will probably not use the raw-egg topping.

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Apr. 2, 2009

actually you should use whipped cream frosting with fresh fruit on top its the best

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msmolina

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Mar. 25, 2009

the cake is the best ever, but the original receip (wich is not mexican but from venezuela) does not have real milk at all. the cup of milk is really 250ml (not sure in ounce how much but normaly is a small tetra brick) of liquid cream. My Boyfriend is crazy about it and makes me do this cake every weekend. It's kind of sweet with all that milky suff so I like to cover it with fresh fruit ahd gelatin (in order to conser the fruit fresh). Amother trick is adding to the syrup 1/2 cup of white rum (or any other alcoholic drik, just for the flavor). Decorate with some cream and Voilá. i'll try to upload a pic. Enjoy this desert because is the best ever!!!!

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Ioana

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Reviewed: Nov. 23, 2008

i did not have beginners luck w/ this recipe. i made 1/2 the amount to "test" the cake & used 1/2 of all of the ingredients and followed the directions closely, but i was not successful. i rated it a 3, because it did not turn out so great, but i refuse to blame my failure on on the recipe, because it may be my fault! after the indicated cook time i removed the cake and the outside edges seemed cooked, but the entire middle was totally liquid. i had to put it in longer & by the time the middle cooked the outer edges kind of burned. any advice from anyone that has had success w/ this cake. what did i do wrong?? please help. i LOVE tres leches and would really like to make it well!!

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veronica

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Reviewed: Oct. 16, 2008

So good. I listened to some of the other reviewers and poured on the milk mix when hot. I also did the simple syrup idea with the meringue. It makes the meringue take longer to form but it worked out well.

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Sari

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Reviewed: Jun. 27, 2008

This cake is something that you must have a taste for. As silly as it sounds, you really REALLY must like the taste of milk. I stupidly used all the milk mix and it was way too soggy and sweet. But it gets less sweet as the days go by. the meringue topping is a must to take away some of the edge. Use fine grain sugar( I used coarse and hence it was gritty). The cake base is a lovely sponge though, light and airy and doesn't shrink or shrivel upon cooling. This is a good cake to experiment with milky flavours(imagine a chocolate milk cake or a strawberry milk one might be nice!). I made it into a rose cake, or a bandung cake, a popular rose flavoured drink made with evaporated milk in South East Asia. I cut the condensed milk in half and made bandung with the evaporated milk. It tastes the best on the third day I must say(if you don't like it too sweet). They were dubbed as sugar bombs by my poker mates but some of my friends LOVED it. Its rich, milky, dense and decadent( you feel sick from the sugar). I suggest using only half of the milk mix. One good way to serve it is to cut them up into tiny little squares and serve them. They look pretty and easier to eat that way. Not something everyone would like( like a good chocolate cake) but interesting none the less. You either love it or hate it.

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SERENISM

Cooking Level: Intermediate

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Reviewed: May 2, 2008

pretty good, it did taste kinda eggy. i put fruit on top, delicious!

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gina

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Savannah, Georgia, USA

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Reviewed: Apr. 9, 2008

A really good and easy recipe for a beginer like me. My wife doesn't like meringue so I made a buttercream icing instead. The whole family loved it.

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QuincyJr

Cooking Level: Beginning

Home Town: Red Bluff, California, USA

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Reviewed: Mar. 23, 2008

My partner is Mexican and was a bit concerned about how it was going to taste when he saw me making this cake. I have never baked a cake like this but it came out aauthentic and perfect. The whole point of the cake is to be absolutely soaked in the milk mixture and it almost acts like a sponge, the more juice, the more authentic - apparently. I love it, but a little sweet for my taste.

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Knersis

Cooking Level: Expert

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Reviewed: Mar. 20, 2008

I've been doing this for family parties for years now and everyone loves it :-) i wouldn only change the topping and use 1 cup of heavy whipping cream mix with suger (to it taste) very good

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patty

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Reviewed: Jan. 1, 2008

very easy to make and simple. My family love it and I do too. I just move to Orlando and was looking for a good restaurant to have this cake but I didnt find any, so I look in this site and I prepare this one. Was amazing, love it love it love it.

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Yam Z B

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Reviewed: Dec. 19, 2007

I loved this cake but my Mexican friend said that the cake was too dense...perhaps I didn't mix the eggs long enough..

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MISSmelsy

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Marina, California, USA

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Reviewed: Dec. 19, 2007

This cake took me three goes to get it right. I had to bake it at 190 degrees celcius for 40 minutes, then I took the advice of NOT allowing the cake to cool before pouring in the milk mix. It absorbed really well. Such a beautiful cake, I didn't frost mine, I think it would be too sweet if I did. DELICIOUS! thanks

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Jenny

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 22, 2007

The cake was great. It was a little too sweet though as others who previously rated it had said but other than that, it turned out nicely. I used heavy cream instead of milk. Thanks for sharing this great recipe. Next time, I will only use 3/4 of the combined milks to pour into the cake so that its not so runny at the bottom even after overnight refrigeration.

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Lucie

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Reviewed: Oct. 1, 2007

Since I have never had a tres leches cake I shouldnt really be rating this. My husband didn't like it at all and his grandmother made it for him all the time. It tasted like a soggy egg cake to me, and I will never make it again. But since I don't know what its supposed to taste like anyway, I will rate it three stars, its probably delicious to others.

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