Classic Tres Leches Cake
Total TimePrep: 45 min. Bake: 20 min. + chilling
I made this Classic Tres Leches cake recipe this morning to serve with Christmas dinner. Followed directions exactly. It has been 4 hours since I added the 3 milks and extracts to the top of the baked cake and it is still not fully absorbed into the cake. Is this to be expected? I have made a chocolate version of a Tres Leches cake and the milk has been fully absorbed in minutes. This looks like it is going to be a plate of mush. What did I do wrong?
This is an amazing Tres Leches cake. It came out perfect. Although, I thought too much flour was added to the egg yolk and sugar mixture because it was very thick. To fix it I added in a little of the whipped egg white at a time till it was thin enough to fold. I didn't have cake flour so I substituted it with 3/4 cup of AP flour and tablespoon of corn starch. I also shifted all of the dry ingredients into the egg yolk mixture to get a smoother cake. I used caramel on top. I'll have to make dulce de leche and use it next time.
I don’t see where you add the 3/4 cup of heavy whipping cream in the cake recipe...???
Would love to try recipe but, I’m with mariegel. When do you add the milks.
Mariegel, the blend of the three milks is brushed (or even poured) over the finished cake, which absorbs the milk like a sponge. Delicious!
Mariegel - read Step 5. The milks are added then to the poked holes. Tres leches in Spanish means 3 milks,
I kept reading the recipe, but when do you add the milks? To the egg yolks after they are beaten? This cake sounds different in that it uses three different milks.
So delicious doesn't need changed at all!!
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