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Tres Leches Cake

Reviewed: May 3, 2014
Amazing! I made this for a "food day" in our AP Spanish class and everyone loved it! The taste is definitely worth the time you have to put in to making it. It has a texture similar to that of a spongecake, but tastes savory. Being that it is full of milk, be sure to keep it refrigerated! In addition, I just used a 9x13 inch glass pan and didn't transfer it to a serving dish and it worked out perfectly fine. I also didn't allow it too cool completely (mainly because I wasn't going to transfer it) before I added the milk mixture (which takes a fair amount of time to absorb into the cake). Though time-intensive, it is not a difficult recipe to follow, so don't be afraid, any beginning bakers!
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