This tasted good but wasn't anything that special. It turned out well though and here's what I did: to make it two layers with strawberries in the middle I followed all the directions as written but put it in two 9" cake plans that were greased/floured. I cooked them for 13 minutes and they were already done, cooled in the pans for about 10 minutes, then inverted onto wire racks. I used someone's suggestion of "shaving" the cake so it would absorb more of the leches and that worked out great, especially since half the bottom stuck to the pan when I inverted it! A steak knife scraped the rest off nicely without taking any cake with it. Then, while still on the rack with wax paper underneath, I poured the leches on top of just one layer of the cake until it couldn't hold any more (there was about 1 C left...I'd mixed them in a large liquid measuring cup). Then I layered the dry cake, strawberries, whipped cream, wet cake. The top was a "good kind of soggy" as others have mentioned but the bottom tasted like sponge cake. It made the whole thing taste like a giant, partially wet strawberry shortcake. It tasted fine (the wet portion was better than the dry), but you can essentially get the same result from normal spongecake with berries and whip, so didn't really seem worth the effort.
Was this review helpful?
5 users found this review helpful
This tasted good but wasn't anything that special. It turned out well though and here's what...