Tres Leches (Milk Cake)
This was not only a first-time recipe for me, but the first time I'd had Tres Leches Cake! I baked it for a party and got raves (not a crumb remained), including from Hispanic colleagues.
I took other reviews seriously, plus added a tweak of my own. As recommended, I beat one (whole) egg at a time, very well. Some claimed that the cake didn't absorb well so wanting to ensure a "thirsty" result, I substituted ¼ c. of WHITE whole wheat flour (very mild in flavor) for a similar amount of AP flour. I thoroughly poked the hot cake immediately to release steam, let it cool COMPLETELY, and poured off the excess milk and re-added it (1X). The very well-done cake had shrunk from the sides of the pan but conformed perfectly soon after the milks (42 oz!) were added (another 1 - 2 oz. of whole milk would've been no problem). The cake rested (covered) in the refrigerator for a good 8 hours before frosting. While I realize TLC is probably meant to be extremely sweet, even halving the called-for amount of the topping's sugar was overkill+. In future: a whole pint (1 ½ c. was skimpy) of cream, no sugar, and perhaps some Dr. Oetker "Whip it" for stabilizing. I also used a high-quality aluminum (Magic Line) 12 (not 13) x 9 x 3" pan for a deeper cake with 3 #7 flower nails, baked for 35 minutes, and HIGHLY recommend Argo baking powder (similar to Bakewell Cream BP).
2 users found this review helpful
Dec. 22, 2013