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.

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.

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

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.

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.

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

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

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.

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

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.

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.

Excellent, easy from start to finish and gets better over time.

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds.

I was disappointed by the cake in this recipe. The liquid did not soak in evenly like in other recipes I have previously tried. I let it sit in the fridge for 24 hours and poked quite a few holes, and the liquid still seemed to collect in small pockets rather than throughout the whole cake. I will not use this recipe again.

One word: Incredible!! I substituted coconut milk for the evaporated milk, as suggested by someone else. I frosted it with Cool Whip and sprinkled toasted coconut over the top. Then I garnished with large strawberries cut in half. My guests loved it and were amazed when I told them how easy it was to make! This is a new favorite with me!

This is a great Tres Leches recipe! The only tip I have is to make sure to use super fine sugar for the topping as regular granulated sugar makes the topping gritty.

I took the advice of others: poured the milk mixture over the cake while it was hot. I also don't like raw eggs, so I made my own whipped cream. Turned out great.