Tres Leches (Three Milks Cake), Latin America

Total Time:
2 hr 4 min
Prep:
1 hr
Inactive:
4 min
Cook:
1 hr

Yield:
1 cake, about 10 servings
Level:
Advanced

Ingredients
  • Cake:
  • 6 large eggs, separated
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Cream topping:
  • 1 14 -ounce can evaporated milk
  • 1 14 -ounce can sweetened condensed milk
  • 1 cup heavy cream
  • Icing:
  • 3 tablespoons water
  • 3/4 cup granulated sugar
  • 3 large egg whites
  • 1 ripe mango, peeled, seed removed, and thinly sliced
  • 1 ripe papaya, peeled, seeds removed, and thinly sliced
Directions

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.

Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.

To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.


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4.6 115
I know it seems, especially as a Texan, that a transplanted Portugese super chef residing in Louisiana knows anything about tres leches cake.  But, bar none this is the best I have ever had anywhere including in restaurants.  I admit, like many reviewers, I use minimally sweetened whipped cream instead of the frosting to reduce the sweetness quotient.  But otherwise one of Emeril's best! item not reviewed by moderator and published
It was moist my family and  friends  love it...  item not reviewed by moderator and published
Great tasting recipe item not reviewed by moderator and published
I NEVER, and I mean never leave a review but I felt compelled after making this cake. In a word....AMAZINGGGGG! Followed it exactly for the cake and filling but just used whipped cream on top and decorated with maraschino cherries. The oohs and ahs were from young and old alike. Thanks for this recipe!! On a side note. I find it frustrating when people pan a recipe when they didnt follow directions.....cmon people Emeril knows more than you:) lol item not reviewed by moderator and published
IF YOU BAKE THIS, INCREASE THE CREAM FILLING ON THIS RECIPE BY AMOUNT 75% EXTRA! ALSO, DONT FORET TO POKE HOLES IN IT WHEN IT COMES OUT THE OVEN. item not reviewed by moderator and published
I thought it was going to be a Mexican imitation cake but it turns out to be a good authentic recipe I baked it my self and it tastes great now I make it for every Birthday Party I have. item not reviewed by moderator and published
I'm terrible at leaving reviews, unless something is really awful or totally delicious. THIS is totally delicious! And although it looks a bit difficult, it might be the simplest cake I've ever made. I replace the mango and papaya with blueberries, or sometimes nothing at all because it is that good just as it is! VERY IMPORTANT NOTE****This must be an updated version of the recipe because when I started making it, the recipe said to poke a few (6-10??) small round holes (about the size of a pencil) through the cake after taking out of the oven and before pouring the cream mixture over it. This allows for even absorption instead of a soggy mess all around the outside of the cake. It makes a HUGE difference, as the cake is quite dense when it comes out of the oven and the cream will flow to the outside of the cake instead of a more even distribution. YUMMM! item not reviewed by moderator and published
It was a hit at our last reunion, almost none was left and people had seconds! Followed the recipe almost to a T: instead of 2 cups of sugar, just 1 ¾ cups, I thought with all the sugar in the "tres leches" parts, who would miss a little sugar in the dough? Perfect... will make it again, and not looking for more recipes. item not reviewed by moderator and published
The cake turned out so rich and creamy! The texture was perfect so I am taking one to church tomorrow to share with my Sunday school students! item not reviewed by moderator and published
I'm from Latin America and I think this recipe is very good, I've been making tres leches for years and I think I finally perfectioned it with the following changes: Use 1 cup of sugar, and add 1/2 teaspoon of salt for the bread, the texture is perfect. The pan I used was 12"x8.5" inches and didn't overflow. For the toping, replace heavy cream and add 3 cups of regular milk, if you use less milk it will not be enough for the bread to keep moist. ( I added a couple drops of Almond extract for better flavor. Cover the bread and let it cool in the fridge for 4 hours, then check if you need to add more whole milk it's ok to add milk. After you are satisfied with the amount of moist that you want. Then make the icing, follow this recipie it works great, I only sprinkled cinnamon and added some cherries for decoration.Give it a try and follow these recommendations your Tres leches will be perfect.! item not reviewed by moderator and published
Emeril, you let me down. Served this at a dinner party last night and it was clawingly sweet. And certainly not authentic (was more just a moist cake than the milky dessert that I have had out at so many Latin restaurants. If a chef on any of those shows Emeril judges had served this they would have been kicked off. Next time I would cut the sugar in half. But I'm actually going to look for a better recipe. Wish I could be more positive, but I just can't. item not reviewed by moderator and published
I was so excited to make this! We had this in a restaurant recently & my husband and I loved it. I've read the great reviews & realize now that I must be awful at baking! Where to begin...the cake pan size is WAY too small. It ended up overflowing & then I had to bake it extra bc it wasn't baking properly & in turn, dried out the bottom of the cake. I wish I had read the reviews about using a bigger pan before baking this. The "cream" stayed liquidy with curdled cream on top. Maybe that's correct, but when I've had it in restaurants, it didn't have curdled cream on it. The cake was SUPER DRY also! All in all, my cake turned out to be a total mess! I think I'll stick to more simple cakes in the future! item not reviewed by moderator and published
I followed this recipe exactly, with the exception of using strawberries instead of papaya. It was delicious and makes quite a lot of cake. It lasted several days in the fridge and still tasted great. item not reviewed by moderator and published
Made this recipe for Christmas Eve dinner and it came out great! I was very nervous because it said it was a difficult recipe but I was happily surprised with the end result. I didn't use the icing, I just used heavy whipping cream with powdered sugar. It was a great hit. Highly recommend it. I do recommend poking holes into the cake before pouring the "tres leches" filling. item not reviewed by moderator and published
I make this for a spanish project. I was kind of scared to try it but since I made it and was able to see what was in it I tried it. Surprisingly I liked it a lot. Very delicious. item not reviewed by moderator and published
The best tres leches cake - bar none. Cake is firm but not overly dense, just right to absorb the milk mixture without falling apart when you slice it. I do not make the icing, just whipped cream. Absolutely fabulous! item not reviewed by moderator and published
Just made this for the second time in 2 weeks, and it turned out great both times! I couldn't find any great papayas or mangos either time, so I used raspberries and they worked well. I did have to bake the cake for 5 minutes longer, but I think that was because of the baking dish I used. I poked holes, as other reviewers recommended, and the recommended amount of the milk mixture was perfect, even the next day. This is going in my recipe box and I envision this will get a lot of play this summer! item not reviewed by moderator and published
This cake is original, it's so yummy, not the typical cake and I like it because whomever eat it will always remember it! I always add more 1 more can of evaporate milk to the mix, so it won't be super sweet. My kids love it, my husband ask for it to be bake, and I quiet enjoy it. Is a win-win cake for everybody ; item not reviewed by moderator and published
This is an amazing recipe. I brought it to a tango party and people devoured it! Lovely, lovely, recipe that is fool proof. Happy in Chicago! item not reviewed by moderator and published
I followed this recipe to the letter, EXCEPT, I accidentally left out one egg white. Additionally, while the recipe did not say to do this, I should have known to poke holes in the top of the cake to make the liquid absorb more evenly. I did not poke holes in my cake and for a few hours the cake just floated in the three milks and it's now soggy on the bottom and dry on the top. So I do recommend poking holes in the top of the cake, even though the recipe does not say to do this. The taste is pretty good, but I cannot comment on the texture since mine is a combination of dry and soggy. I knocked off one star for not saying to poke holes in the cake, but I didn't give just three stars because it was my own fault that I left out one of the egg whites. item not reviewed by moderator and published
I love love love this cake. Even without the milk the taste is great!! I have been looking for a tres leches recipe for a long time. Thanks Emeril you did it again!! item not reviewed by moderator and published
Great recipe. I use one cup of sugar instead of two in the cake and it tastes plenty sweet. I also use a whipped cream frosting and some fruit - raspberries are particularly beautiful. The whiteness makes it a fun cake to decorate for kids and can be adjusted to different seasons. I just put some candy corn on one for a Halloween party my 3 year old just went to. item not reviewed by moderator and published
This was my first attempt at tres leches, and it really came out so well. Like others have suggested, I made extra of the cream topping. I doubled that part of the recipe, though I could have gotten by with just making 50% more. I also let the cake sit over night so that it could soak up more of the milk. I also substituted aa simple whipped topping (heavy cream, vanila, and powdered sugar) rather than the icing as directed here and served with a side of mixed berries. The end result was spectacular -- my guests were very pleased, including some guests that were from Central and South America. I will definitely make this again. item not reviewed by moderator and published
A wonderful moist cake. Have it rest at room temperature 1-2 hrs before serving. This way the "milks" are not as thick when your guests eat it. I tried the original icing and I couldn't make it. So I used good old Heavy cream with vanilla and sugar... it was perfect. Go ahead try it, you won't be disappointed. item not reviewed by moderator and published
I have made this cake several times now to wow friends, and it never lets me down. I must admit that I have never made the icing. I just whipped some heavy cream with some powdered sugar to stabilize it. This cake is so good in a shallow bowl with a little cold milk poured in the bottom. Heaven!!! item not reviewed by moderator and published
I love this version of Tres Leches. It is the best I have found yet. The only change I make to it is I make whip cream topping with heavy whip cream, little vanilla, one soften cream cheese, and sugar. (my favorite topping for any cake or pie) You can always add a little fruit to make yourself believe it is something healthy. Oh and the trick to get better absorbency of the milk mixture is pouring it on the cake right out of the oven. If you still have problems I carefully skim off the top layer, OR poke holes with the end of a wooden spoon or cut it up in to slices. Either one of these ways work just great. item not reviewed by moderator and published
Love it. The cake doesn't even need icing -so yummy. I must confess I just cannot bake without salt - sorry added 1/4 tsp. item not reviewed by moderator and published
This is amazing! I made this recipe to the 'T' and it was a huge success. We are big Tres Leches lovers and this is better than any we've ever had. Instead of using mango and papaya, I used cherries. The size of the pan is slightly off therefore I used a slightly larger pyrex glass pan and it all worked out great! Thank you Emeril! item not reviewed by moderator and published
Ok, I made a couple of changes but left the basic cake alone and it is great. I had a can of dulce de leche and thought why not get the caramel flavor going and I was short on eggs so did whipped cream frosting instead of the Italian meringue (I really wanted the meringue but too late to go to the store. The cake is delicious and very easy. Super moist of course and the Dulce de leech does give it a nice flavor. I brought it to work so we will see. item not reviewed by moderator and published
when i make this cake after the cake is out of the oven i remove it from the cake pan slice the cake in half and put a thin layer of icing in the middle and then add some of my favorite fruits, (i.e. strawberries, peaches and pineapples together..etc) then place the cake back on top and then place the milky mixture on allow to cool and then refridgerate afterwards do the icing and i promise the cake tastes 20times more fabulous than before!!! Happy baking!! item not reviewed by moderator and published
Has anyone tried making this and Alton Brown's recipe -- which is better? item not reviewed by moderator and published
Never had anyone better before!!! item not reviewed by moderator and published
I first had this cake at a birthday party. I was nervous about making it because it said it was difficult, but I didn't think it was that bad. I tweaked my recipe by adding a tsp of rum extract and not using the recommended frosting. I'm not big on papaya and mango so I substituted it with a mixture of crushed pineapple(drained), vanilla pudding made as usual, and cool whip all mixed together. I must say though it would have been wonderful with nothing on it. I would recommend making a bit more of the milk mixture though. I ended up adding about 3/4cup milk over top the next day because when I cut into the corner it was dry towards the top. Oh yeah, I did use a 9x13 glass baking dish and used a toothpick to poke holes before I poured milk mixture over. Everything worked out well with no overflows. item not reviewed by moderator and published
I read the reviews warning about the pan size and it not being moist enough. Since I had no other choice, I baked in the pan suggested and it was so fluffy and moist (the cake is GREAT) that it would not hold the blender-full of tres leches. (I would make the cake alone again!) I cut a piece of the cake and put it into a smaller pan and added 3/4 of the mixture and waited the 4 hours. It still was not moist. I added the rest of the mixture mixed in with some whole milk and it's finally the right moistness. (Another reviewer said that you need 1.5x as much and I agree) It's not the same gooey consistency as the orginal but I was scared it would get too sweet. I hope to use whipped cream and serve is on a platter so that my guests tomorrow to disguise that it is just a piece of the whole cake. It won't taste bad but it's not authentic. PS there is an updated Emeril recipe on this site! Worth checking the reviews. http://www.foodnetwork.com/recipes/emeril-lagasse/tres-leches-cake-recipe/index.html item not reviewed by moderator and published
This was my first time making a tres leches cake and I used this recipe. I baked it in an 11" x 15" dish and was glad I did! I'm not sure why they wanted us to make it in a much smaller dish because this turned out pretty thick (a good size, actually) but if I had done it in a smaller size, it would have overflowed. I also doubled the amount of all the milks needed for the topping. And instead of the icing recipe, I just used Cool Whip and garnished it with caramel. I made it late at night and tried it in the morning and it was pretty good but the flavor of the sweetened condensed milk was a little too strong. I tried it again later that night and it was much better. Then I tried it the next morning and it was even better! It didn't last any longer than that. I guess it gets better over time. I will definitely be making this again! item not reviewed by moderator and published
Thought this was a great Recipe. First time I tried to make it and it was as good as buying it. I bought whipped topping instead of making the icing. item not reviewed by moderator and published
every body that eat this tres leches LOVE IT.... i have to give the recepe to all of the persons and family that eats this...... it is very good, excellent... thank you.. item not reviewed by moderator and published
I havan' tryed this recipe but i kow it will be bad. meaning good item not reviewed by moderator and published
I've never had it before, but it was wonderful! I did not have any problems with it being dry (as others did), but that may be because I poked holes all through the cake. I will be making this again VERY soon. I also used whipped cream frosting, but not because I don't like mango but rather because I am allergic to it. :-) item not reviewed by moderator and published
After weighing all the glowing reviews before making this recipe, I can only conclude that I am not a Tres Leches fan, as much as I loved the version I first had in Costa Rica. (I've never found any to equal it since.) While a few tweaks to my approach would improve the final result, I'm not sure I can get over my disinterest in plain cake soaked in sugary milk. Changes I would make - like many other reviewers, I felt it needed at least 1 1/2 times the milk mixture to provide the drenched effect of the genuine cake (I added only 1/2 cup skim milk to the prescribed mixture). Knowing I likely wouldn't have time to make the icing, I added about 1/2 tsp of almond flavoring to the cake for some added flavor, but that wasn't enough for me (I'm sure the addition of rum satisfies that need for many others). Like many reviewers, I served the cake with whipped cream (with a little powdered sugar and vanilla), and I sprinkled it with cinnamon sugar. The effect was nice but didn't come close to wowing my guests (one a native of Brazil), who all agreed it wasn't moist enough. item not reviewed by moderator and published
It's quick and easy and OMG....GOOD! item not reviewed by moderator and published
Made this cake for a Potluck at home and was it good? Yummo!! Everyone loved it,DH who is big Tres Leches fan was raving about it. For me reducing the sugar was key. I reduced the sugar to 1&1/2 cup and used heavy whipping cream with confectioners sugar and vanilla as the topping. Also used mango& strawberry slices to decorate the cake. I served it with dulche leche sauce. Thanks Emeril Lagasse & FN. item not reviewed by moderator and published
I waited one whole day beforing eating the cake, it was good, but SOOoo sweet! I ended up giving it my friend but the next day she called me and told me to come over quick to try the cake again. It was soooo goood..I guess the cake just needed some time . item not reviewed by moderator and published
Another sure way of making a this wonderful Tres Leches is using a premix moist yellow cake, which is a sure way of coming out with the right base cake.. Then use the Tres Leches mix to cover it and the icing.. It is quick and delicious and it is always right! item not reviewed by moderator and published
We had a fourth of july party and I made 2 trays of tres leches cake following the recipe exactly. Both the cakes tasted like poundcakes with milk on them. They weren't light and fluffy as I have had them at the restaurants. First cake that I made I took it out in 25 minutes but it wasn't done. Do I put it in for another 10 minutes and it was a bit hard. The second cake I took it out in 25 minutes exactly, and it was softer. However, after the milk pour in and refrigerating, it too became too dense. I tried to fold the flour mixure in with the egg, minimizing over mixing. Where did I go wrong? item not reviewed by moderator and published
This was a super easy recipe. I prepped everything in around 15 minutes, the cake took another 10 minutes or so to pull together. I made the cream sauce while the cake baked and made the icing the next day ahead of serving. EVERYONE at the party we attended asked for the recipe. That said, like a previous poster mentioned, the mango and papaya were polarizing fruit. Next time, I may stick to berries or no fruit at all - maybe a dolce de leche sauce on the side? The only mod was we didn't have whole milk, so I did a combination of 1/2 and 1/2 and skim. Also, I think you could easily substitute freshly whipped cream as an easier icing (although as written it is excellent). item not reviewed by moderator and published
The absolute best Tres Leches cake I have ever had. This recipe was easy to follow and made a light & fluffy cake. I choose to make whip cream out of heavy cream and added 2 TBSP of powdered suger, just for taste, instead of the icing. It was perfectl!. CAUTION: Some people don't fancy papaya, so keep this in mind when choosing the fruit! Next time I'm going to use strawberries! YAY! item not reviewed by moderator and published
I've had tres leches in probably 30 different places in Mexico, many places in the states and the cake itself is 100% right, as well is the milk mixture. However I cook the milk mixture a day ahead with vanilla bean. In mexico the usually put strawberry jam between the layers(in a 9x13 the just cut it in half), and, whipped cream is a very traditional topping. This is the best tres leches recipe I have found.... item not reviewed by moderator and published
I 've always wanted to try this, and I finally got the chance to. It taste soooo.. good but I changed it up a bit. instead of using the 1 cup of wip cream, I used 8oz. of whole milk. My whole family loveed it. item not reviewed by moderator and published
My husband has loved tres leches since he had it at a restaurant in Brooklyn a few years ago. He orders it every chance he gets and I wanted to try to make it at home. I followed the recipe exactly, except instead of making the icing, I just topped each slice of cake with whipped cream before serving. The result is a super-moist, sweet, but light dessert that is so good I've had three servings today. It's not good for our waistlines, but I am so happy with the taste. This cake is better than any tres leches we've tried in restaurants. item not reviewed by moderator and published
This cake turned out much too sweet for our tastes. I was hoping it would be similar to the cake at our favorite restraunt, so I followed the recipe to the letter. The icing and cake itself turned out fine... it was just SO sweet. We tried one piece and threw the rest away. I made it for my Mom's birthday and she hated it. item not reviewed by moderator and published
I made this for the first time yesterday and it is fantastic! The cake was for an event at work and every single bite was eaten. I chose to serve my Tres Leches with Reddi Whip, toasted coconut, crushed pineapple, mandarin oranges and peaches; all served a la carte'. item not reviewed by moderator and published
This was a really good cake, but it didn't taste like an authentic 3 leches cake. item not reviewed by moderator and published
I took it to my boyfriend's work and it was devoured. :) I ended up not using all the milk mixture but it came out great just the same. I topped with caramel and almonds item not reviewed by moderator and published
This was amazing!! I was doing a theme meal and looking for a dessert to top it off. It could not have been better. I had never had Tres Leches before (Irish gal originally from the North East!), and I was so pleased. My guests loved it, especially my son-in-law who took the pan home and shared with friends. It was a bit time consuming - but great food takes that type of committment. Would recommend this for anyone with the time that wants to wow their friends and family. item not reviewed by moderator and published
This is one of the best cakes I've ever had, but I did two things different. I let the cake cool and then poked holes in the cake before I poured the milk over it, and I brought the three milks to a bubble first. Right before I served it I piled it HIGH with fresh strawberries, mango and kiwi. Everyone loved it and literally fought over the last piece. item not reviewed by moderator and published
Like most people have said, this dessert is sure to be a hit to whomever you serve it to. I brought it to our Cinco de Mayo potluck at work and it was gone in minutes as most people went back for seconds. I made a few slight changes. To the cream mixture I added about a tablespoon each of dark rum, disorrono (an amaretto liqueur), and frangelico (hazelnut liqueur). I also added some vanilla extract as I forgot to mix it into the cake batter. Next time I would probably make slightly more cream mixture, though not much. Nevertheless it was still incredibly moist. Also, I decided against his icing and just made a vanilla whipped cream and topped it with sliced mangoes and strawberries. While my kitchen was a mess afterward (I only have a hand mixer and midway through beating the egg whites I realized I had started in much too small of a bowl... you know what happens from there!) it really wasn't that complicated. Just make sure to prep well and it'll all go smoothly. item not reviewed by moderator and published
I am not sure why this is rated as difficult as it couldn't be easier. The cake is fabulous and is a big hit every time I make it. I have also used strawberries for the fruit or served it without fruit. Also good with whipped cream on the side. Perfect recipe. Thanks! item not reviewed by moderator and published
While this took some time to put together (mostly hands-off if you have a stand mixer), it is SO worth it- this was the best cake my husband and I have ever had! There are definitely more than 10 servings, too. I served it with fresh strawberries on top and a raspberry coulis- do not skip the icing! Husband said it was just a bit sweet, I might use more cream/evap milk and a little less sweetened condensed milk next time - or not, because it really was excellent! item not reviewed by moderator and published
this is my first tres leches i made and i will def. make it again.i put some almond extract on the cake, 1/3 less sugar on the frosting and add a tsp vanilla and topped it with strawberries! and my 3 yrs old like her with sprinkles!.. we all like it!!!!! moist but not messy, perfect! item not reviewed by moderator and published
I used halved the cake and cream recipe because I didn't need that much cake. The cake was delcious and moist. I used a round baking dish and topped it with strawberies. I did make the icing part but will discard it next time since the cake was already sweet. The icing isn't needed. Just top it with some whipped cream and more strawberries! item not reviewed by moderator and published
Emeril, we can always count on you for great food, but this....well this was just amazing! As a native of the Miami area, I was longing for a bit of home during a snowstorm. Ah, a yummy dessert. Family and friends were asking for this recipe by the end of the evening. Muchas gracias!!! item not reviewed by moderator and published
very good item not reviewed by moderator and published
Came out great. Loved the recipe. Only thing i'll do different in the future is double the "Cream topping" ingredients. The cake was delicious but a bit dry. item not reviewed by moderator and published
This was so easy to make and was sooo delicious!! Everyone raved about this cake. It was so moist! I did remove 1 cup of sugar and it was just perfect. item not reviewed by moderator and published
Don't know why this is rated "Expert", I thought it was pretty easy to make. Definitely a great do-ahead dessert. My icing turned out to liquidy so I didn't use it and it really didn't need any more sweet added to it. It was moist and yummy. Mangos are just out of season so I was going to use strawberries (don't care for papaya) but I forgot. Eggs should ALWAYS be at room temp for baking -- well, for all recipes actually. Highly recommend this recipe! item not reviewed by moderator and published
It's easy and delicious... item not reviewed by moderator and published
I have been to Costa Rica many times and one of the best desserts there Tres Leches. I decided on a whim to give this a try for a special cake for my mother in-law's birthday. She is a gourmet home cook and I hoped she would enjoy a cake she had never had. Well I have to tell you it got rave reviews from all. item not reviewed by moderator and published
This cake was extremely moist and sweet. Too rich for me, but a great cake for those who love Tres Leches cake. It was a hit at a Latin American themed dinner party. item not reviewed by moderator and published
I have made this cake twice now and both times it has been a huge success. It sweet and rich but very good. I just bake the cake and add the milk mixture, skipping the topping. item not reviewed by moderator and published
This has to be the best Tres Leches Cake I have made. The texture and flavor was right on.. Thanks again item not reviewed by moderator and published
tastes just like the cake i had in the Dominican republic. excellent item not reviewed by moderator and published
Came out great..but to make the cake look nice i had to make a topping to coat the top of the cake so that it looked nice. I also added a bit of rum to add some extra flavor to the cake item not reviewed by moderator and published
Whoever had trouble with this recipe must have done something wrong-this was easy to make and tasted even better the next day. I used half and half instead of the heavy cream, and baked the sponge cake for a good 35mn in order to reach 'golden brown.' I WILL be making this again! item not reviewed by moderator and published
My first attempt yielded a dense cake--I beat it on the #2 setting on my KitchenAid mixer, and the soft peaks, much less stiff peaks never seemed to form. Plus, the eggs were cold. This time, I warmed the eggs in a bowl of warm water, and used the #4 setting. I managed to get "soft peaks", but didn't quite achieve "firm peaks" after adding the sugar - I wonder if beating it a little longer would've been better, or if overbeating would have achieved the opposite effect. Anyway, I added the yolks and decided to let the machine work for awhile, about 5 minutes, and was encouraged when the batter seemed to grow and looked more airy. 25 minutes was certainly not enough. I put it back in the oven for another 5-10 minutes. Good thing I had added a little more than 1/4 cup rum and the remaining tbsps of heavy cream to the sauce, because the cake absorbed it all very easily (I had used a wooden skewer to poke holes) ; The amount of liquid was sufficient, but if you like the cake to be "dripping" with sauce, and especially if you're not going to spike it (adding more liquid), you might consider increasing the amount of sauce. item not reviewed by moderator and published
I loved this cake and so did my church... But, one question: Am I really supposed to "beat on low" until soft peaks form? I couldn't get "peaks" with my mixer on low. I tried it again beating on high and it turned out good, too. The second one was less dense and didn't soak up the milk as well, but still delicious. I'm gaining weight from all this experimentation. item not reviewed by moderator and published
the best tres leches i've made and tasted. item not reviewed by moderator and published
My husband's Mexican-American co-workers grew up with this cake and LOVE Emeril's version. They've requested that I make it over and over again. The only changes I made were to substitute half & half for the cream and use a buttercream to decorate the top instead of the icing & fruit. Also, I've noticed that I need to set my oven at a lower temperature and bake it for longer than the recipe indicates. item not reviewed by moderator and published
I am still trying to find a way to adjust this cake for high altitude. It doesn't turn out nearly as good in Colorado as it did in Illinois. The flavor is great, texture is pleasant and the frosting is unbeatable. item not reviewed by moderator and published
This was the first time that I made tres leches and it was amazing. I brought it to work for a potluck and it was devoured. Everyone thought it must have taken me hours to make but the recipe is pretty simple. I didn't make the icing, because I decided it would be much easier to cover it with whipped cream. It was so delicious. I can see where some people might find making the cake batter too complicated, but mine turned out very fluffy and the batter filled a 9x13 pan to the top. I think the trick is to make sure you whip the egg whites just to the right consistency. item not reviewed by moderator and published
I decided not to use the Mango or Papaya. It was wonderful. It is actually even better to make the cake and let it be refridgerated for a day or two befor placing the icing on it. item not reviewed by moderator and published
this was a very good recipe. my friends wanted the recipe after tasting it. they couldn't believe i made a cake "from scratch" that tasted so good. even hubby who doesn't like cake liked this one. item not reviewed by moderator and published
Defiantly for the expert! If you are not familar with baking and follow this recipe word for word your cake will come out like a brick!! When adding flour mixture to the egg mixture make sure you fold it in. Do not continue beating it, because it won't result in the nice airy and cramy cake it should be! item not reviewed by moderator and published
Whenever I've tried to make tres leches before, the cake turned out grainy and squishy. This one was PERFECT. Just as a variation, I substituted half of the evaporated milk with coconut milk and covered the cake with sliced mango. I also used the more traditional whipped cream instead of this icing. item not reviewed by moderator and published
I have tried a few different Tres Leches cake recipes - and this is the best I have come accros. I make this every year for our anniversary since this is the kind of cake we had at our wedding. I also poked holes as another reviewer suggested. The texture and density of the cake are perfect. item not reviewed by moderator and published
cake was so moist very ggod just like my grandmas item not reviewed by moderator and published
Almost as good as my mother's. item not reviewed by moderator and published
I've used this recipe on several occasions, all with rave reviews. It's exactly what pastel de tres leches should be: sponge cake that retains its distinct form, with pores full of sweet, milky goodness. (My test of a good tres leches cake is to press it lightly with a fork: it should ooze out a little syrup, then bounce back to its original shape.) A word to the wise: follow the instructions for the cake base VERY carefully, or else your cake will be flat and too dense to soak up the syrup. It seems really complex, but it should be fine if you have your ingredients and equipment in place. One more thing: I'm a bit of a purist and think this version is a bit too "kicked up." I like to keep it simple and just top the cake with some fresh, sweetened whipped cream and maraschino cherries -- maybe a little shredded coconut if I'm feeling daring. ;-) Enjoy! item not reviewed by moderator and published
I love Emeril's recipes. This one - expert level - must have been a bit over my head. The cake looked beautiful coming out of the oven, just gorgeous. Then I poured the cream mixture over it. I think that it's too much liquid. I refridgerated over night and the outside edge looks okay, but the middle is soupy. I was so excited to serve it and now I'm just sad and will have to scrap the whole thing. :( item not reviewed by moderator and published
I have been in search for a great tres leches recipe (like the authentic that I've had). This, while good, was WAY too dry. Real tres leches is completely soaked with the milks, sometimes even dripping onto your plate. If I make again, I will probably triple the cream recipe. The cake was very close to authentic, but still a little too dense. item not reviewed by moderator and published
This recipe was not hard at all to make. I made it for my brother (my biggest critic!) on his birthday and he loved it! Thank you Emeril! item not reviewed by moderator and published
I am Mexican and if a recipe is not good it's not mexican food! but this one is as close as the authentic, my aunt used to made the best Tres Leches cake and after traying several recipes in american and mexican cook books I was able to get a copy of my very own aunt's hand writen recipe book I tried and it tasted as I remember it as a child only to find myself few months later watching Emeril doing it on tv. The only thing I added was Rum to the milks as in the original recipe, however many people in this country keeps away from the cake when they hear it has rum, so I decided that everybody should try it and I substitute the Rum for extract of rum item not reviewed by moderator and published
Cake came out perfectly, had to cook just a tad longer than recommended, and Did not do the icing, that would have been just a little too much BAM! item not reviewed by moderator and published
it waqs great I made it for my classmates and they loved the dessert. I was pleased myself at how wonderful the flavor was. item not reviewed by moderator and published
I will try this one again, however I had a tough time trying to get it to set properly item not reviewed by moderator and published
I had been looking for a nice tres leches recipe and finally found "the one." This one is easy to make and delicious. item not reviewed by moderator and published
One of my co-workers was looking for a recipe for this cake and we started talking about it. I have to say, I really didn't have a clue as to what to expect from the final product, but...wow! It tastes incredible, even though I made a thin vanilla buttercream for the icing it still rocked. Here's my question, though: when I went to remove the cake from the oven after 25 minutes, the middle was WAY loose. I ended up poking holes in the cake after it rested for a minute or so and baked it for at least 15 more minutes for it to be set. What happened? Any suggestions? item not reviewed by moderator and published
I made this for a themed dinner. The hosts were quite familiar with tres leche. I had never made it before and it got rave reviews! I don't think you have to be an expert - just take it step by step. I burned the suger the first time I boiled it, but got it just right the second try. I also poked some holes partway done into the cake before I poured the milk mixture. Wow - it was so good! item not reviewed by moderator and published
I made this cake for my Nicaraguan husband & in-laws for Christmas Day and they were SOOOOOOO impressed! Some of them thought I had bought it at a bakery! The best part was that it wasn't very hard to make at all!! I substituted pineapple & maraschino cherries for the mango & papaya and it worked out great. I will definitely be making this again and again and again!!! item not reviewed by moderator and published
I have purchased Tres Leche cakes at my local hispanic store multiple times. But now that I can make this wonderful dessert at home, I can please many friends and family with this delicious recipe without having to order ahead of time. This recipe is purely delightful. item not reviewed by moderator and published
I am a big Alton Brown fan too, but I have to say this one is better. item not reviewed by moderator and published

Not what you're looking for? Try:

Tres Leches Cake with Dulce de Leche Frosting

Recipe courtesy of Food Network Kitchen