Reviewed: Jul. 27, 2007

Dealing with egg whites as icing: One reviewer said they don't use merengue for the frosting because of a distaste for raw eggs. I think a merengue frosting is necessary for this cake to be authentic--the merengue lightens the texture and is less sweet and rich than whipped cream (which is v. good also). So--the answer is to "cook" the merengue as in "Italian merengues." To do this, you just heat to liquify a sugar syrup, sugar & water. Then you slowly pour this boiling syrup into the eggs whites while you are whipping them. This cooks the whites, but they still look like white, fluffy clouds.

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Reviewer:

Charlote

Reviewed: May 19, 2001

A way to avoid having too much liquid is to pour the milk mixture over the cake as soon as the cake comes out of the oven. Hope this helps!

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55 users found this review helpful

Reviewer:

JENCRANK

Reviewed: May 30, 2004

This recipe is great. I make it in a 9x13 dish. When I take it out of the oven .I take a knife and skim off the skin(light brown part),while it is hot. While it is still warm, pour your milk mixture over, no need to poke holes,put in fridge overnight. This cake gets better the longer it sits. I don't use merginue.Sometimes I use 2 cans of sweetened condensed milk and I cup of milk.I love it this way.

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Reviewer:

Connie

Reviewed: Feb. 18, 2007

This recipe makes a very nice tres leche cake. As a variation, try coconut milk as one of the three milks and then garnish the cake with seasonal fresh fruit and toasted coconut. However, what is really special about this recipe is the cake part. It is easy to make, avoids butter fat grams and can be used in a number of different desserts like trifle or all by itself. The ingredients are staples in most kitchens so it can be made spur of the moment. Thank you.

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Reviewer:

DICKSIELEE

Reviewed: May 5, 2003

So delicious! I used a 9x13 pan and when I poured in the first batch of batter, it seemed too little. I doubled the recipe for the cake itself, and kept the "syrup" recipe the same. I would do this again, because the cake ended up just as tall as a regular boxed cake mix and there was not an excess of syrup. I will difinitely make this one again!

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Reviewer:

ChrissyCrowe

Reviewed: May 5, 2003

WOW... didn't know this would turn out as great as it did. I put together a Cinco de Mayo dinner and it was a wonderful ending to a fabulous evening. This is what I did after reading some of the reviews: I added a few wholes in the cooled cake before pouring the '3 milk' filling onto it and I also browned my meringue. Thanks for the recipe. :)

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Reviewer:

Jennifer : )

Cooking Level: Intermediate

Home Town: Madison Heights, Michigan, USA

Living In: Frisco, Texas, USA

Reviewed: Feb. 5, 2006

I tried it straight out of the oven, after I poured the milks on it and really did not like it at all- but the next day after it sat in the fridge all night it tasted fantastic and my fiancee just loved it! It was kind of spongy and I wasn't sure if it was I beat the eggs too much or if it was suppose to be like that. I frosted it with whipping cream. I also noticed on another recipie that they added 1/3 cup milk and I wonder what that difference makes? If anyone know please post on the site or email me. Thanks!

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Reviewer:

Margalicya

Reviewed: Aug. 7, 2002

It's a winner. However, some family members found it a bit too sweet but most loved it. I had made it twice already. I think I would try it with less sugar, perhaps 1/2 cup vs. 1 cup.

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Reviewer:

LATINTV

Reviewed: Nov. 2, 2005

Skip the Meringue and top with strawberries, the more the better! This cake is very rich and the strawberry just makes it amazing.

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Reviewer:

ZOESTAR

Reviewed: Dec. 21, 2001

All the people who ate this cake gave it great reviews. Had a little too much syrup, next time I will pour maybe 1/2 cup less over the cake. I added toasted flaked coconut over the meringue. Kids will need help with the meringue. I loved it and will keep this recipe around for a long time.

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10 users found this review helpful