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Tres Leches (Milk Cake)

Reviewed: Mar. 31, 2012
I have made this cake three times now, and this is what I learned in my own personal test kitchen: 1) I don't bother separating the eggs: If you beat the egg whites separately (as other reviewers recommend), the remaining batter is so dry (with only the butter and egg yolks for moisture, it is almost like a paste), that at the time of folding in the beaten egg whites, you loose most of the air you have just beaten into them. I have done it both ways, and saw little to no difference. I did add ΒΌ tsp baking soda to help the baking powder raise the cake. 2) More leche please! For my taste, even with one can of condensed milk, one of evaporated and 2 of half and half, the cake needed more liquid. This may depend on personal taste, but for me a tres leches has to be oozing liquid. 3) If you are like me, and once a cake is made you can't stop eating, try half the recipe in an 8x8 pan and half all the ingredients. The original 5 eggs can be best split as 2 whole and 1 separated egg white. Leaving out the third yolk, also cuts on the eggy taste (which is not overpowering - the smell in the fresh cake is stronger than the taste in the finished recipe). 4) I used confectioner’s sugar for the whipping cream 5) Don’t hold back on plucking holes: This is what gets the liquid into the cake. The more the better
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