Tres Leche Cake

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THE VERY BEST TRES LECHE CAKE IVE HAD

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Simply awesome...It is so good, that now I'm hooked as well as my family and friends. In Puerto Rico, Tres Leches can be had in restaurants everywhere, but I have never tasted one that even comes close. I am now having to bake Tres Leches for family and friends. Heavy cream is extremely expensive in P.R. (6 bucks a quart. Is there a substitute for heavy cream with the same end result? Maybe something dry that I can get on line? Thanks, Edwin, Morovis, P. R.

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AMAZING! Everything came out wonderful! I live in the southwest so tres leches is not a stranger to me, and now that I've made it from home it tastes even better!

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This some tasty stuff! Beware the comments below that give a negative review! Most of the negative comments I have seen have obviously never had Tres Leche! I had never tried it until I moved to the southwest and the first time I looked at this dripping concoction I was skeptical, then I tried it. YUM!! I have had this dozens of times from many Mexican bakeries (Panaderias and it is SUPPOSED to drip and shouldn't soak up all the milk! Though cutting down the sugar may be best for some. Enjoy!

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I made this cake for the first time and follow all the directions, except I reduced the amount of sugar. It became very rich, watery inside and way too sweet. Probably no one goes to eat it. I will give no stars for this one.

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Love love love! My brother in law requested this cake for his birthday. I've had Tres Leche cake before and didn't like it but made it anyway. Everyone liked it SO much it has been requested for Christmas and 4 birthdays in a row so far! So yummy! I learned though, that you have to carefully follow the directions or else there are problems. But SO good!

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Recipe turned out flawlessly . I did however half the sugar in the whipped cream and it is plenty sweet. I will make this cake again!!!

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I made this recipe once and that is it. It came out very wet and way too sweet. This made the cake very dense and heavy and not light and airy. Make sure you sift your flour to lighten it up in order to get it to absorb all of the liquid. I had to lift the pan to a 90 degree angle several times and even upside down with a cloth over the top of the cake in order to get the cake to absorb all of the liquid which took quite some time. Alton, the science is just not in this recipe.

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It felt a little risky making this cake for the first time to bring into work for a coworker's birthday, but yikes- am I happy I did! This is such a different cake- people described it like, "It reminds me of bread pudding!" and "It's like tiramisu without the chocolate!" Everyone LOVED it and RAVED about it. This is definitely a keeper recipe- you MUST try it at least once, and for sure you'll be making it again! I also halved the sugar in the whipped cream, and it was PERFECT.

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Amazing! Took this to a "puerto rican" themed dinner party and it was a massive hit. My friend's husband is from Chile and this is his favorite dessert. He could not stop going on about how delicious it was. I will definitely put this in my recipe collection! So easy to make for such fantastic results.