Reviewed: Mar. 30, 2012

Meringue Frosting make cake taste extremely sweet; other than that cake + syrup taste great just try another frosting

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Flor

Reviewed: Mar. 29, 2012

O M G!

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pennsylvaniacookiemom

Home Town: West Chester, Pennsylvania, USA

Reviewed: Mar. 23, 2012

This is not a good tres leches cake. The milks only soaked into the bottom half of the cake and didn't penetrate the entire cake as it should have. I knew better than to follow the directions regarding not poking holes in the cake. Had I poked holes I would have had better results. Also, the flavor of the cake is weak and not sweet and delicious. I would not recommend this recipe.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Dec. 13, 2011

Excellent. Loved the texture of the cake. It was perfect. The only change I made was to cook my meringue as suggested by the previous reviewer. I used boiling syrup but I could never get the meringue to thicken properly, so I ended up beating it over a double boiler until the consistency was right. Will go straight to the double boiler next time. Although the meringue did not hold up the fridge as well as I had hoped, I will definitely go through the trouble of cooking it again just o be on the safe side.

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Msteph

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Reviewed: Aug. 13, 2011

I have tried several of the tres leches recipes here, and found the base of this the best. I used the stabilized whipped cream recipe instead of uncooked meringue. I served this last week to my gardener and his family ( all from Mexico) and they all agreed it was the best they had ever had!

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wjbeale

Reviewed: May 22, 2011

I made this 3 times now. I tried different ways each time. This last time I substituted coconut milk used in Asian or Thai cooking for the whole milk and added two Tbsps of dark rum to the milks. I used whipped heavy cream with 1 and 1/2 Tbsp confectioner sugar and 1 tsp vanilla for the topping and I put toasted coconut and maraschino cherries on top of that. This was a huge hit at a party. The dish was completely empty when it was time to go home. Some people complained they didn't have a chance to try it as many people went back for seconds. I feel like quite a success!

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jasmine311

Reviewed: May 17, 2011

I'd give it 4.5 stars if I could, but since I can't, I'll round up to 5. :) I'm glad I read the reviews saying it was too sweet. I made a batch and a half in one 9x13 pan. I cut down the sugar from 2 cups to 1 1/4 cup, and added about 3/4 of the syrup mixture to the cake after it got out of the oven. The meringue failed (my hand mixer broke, sad day), but it was still thick enough to use as a "frosting". I topped it with strawberries and blueberries, and let it sit overnight before taking it to work the next day. The reaction? People loved it. One guy I work with thought about spreading nasty rumors that it tasted bad. That way he could have more. It was almost all gone by the end of the day. If over half the dish you brought to "Food Day" is gone, then that's a good sign. All in all, easy recipe to follow and fun to make. The only beef I have with it is the high sugar content. This one is definitely going in the recipe box to make again. :)

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prettysammy007

Reviewed: May 10, 2011

Ok, this cake was absolutely perfect. It had just the right sweetness and taste. Definitely the best Tres Leches I've ever had.

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minispiel

Cooking Level: Intermediate

Home Town: Concord, California, USA

Reviewed: May 6, 2011

This was very good. I made it for my birthday to switch it up and it worked. I made a whipped cream topping which was nice because it wasn't too sweet and balanced out the condensed milk. When adding the milk don't be afraid if it doesn't instantly absorb, it will. A light cream cheese topping would also be nice

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camocamel1

Reviewed: May 3, 2011

Great cake! I even went a step further and made cupcakes. Baked them, poked holes and then poured the milk. Do not use as much milk for the cupcakes as you would the cake though. otherwise they are hard to hold and eat. Topped them with merigue once and whipped cream another time. YUMMY!! great for anyone that finds normal cupcakes too sweet.

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