Tres Leches (Milk Cake)
I made this Saturday morning for a get together on Sat. Night. My husband is Mexican, and my friends love Tres Leches...so the test was on! I followed the recipe exactly except for only one thing: I separated yokes from whites and whipped up whites to a froth before folding them in. The cake bather was thick, and I had to spread it to the corners of the pan to cover. After baking, I let it cool and hour before poking holes. Poured the mixed milks on top, covered, and set in fridge for about 10 hours. Right before serving, I whipped up the heavy whipping cream, topped cake, added sliced strawberries for effect.
I am not keen on wet cakes, [and that is what tres leches is suppose to be....very, very wet] and so I asked my husband and friends if the cake was too soggy & that maybe I should put in a cup less milk [the cake had a bit of milk at the bottom, as other reviews described]. My husbands response was, "if you did that, it wouldn't be tres leches, it would be 2 and a half leches"...and then went on to say the cake was perfect!...and friends asked for recipe.
8 users found this review helpful
Nov. 13, 2011