Tres Leches (Three Milks Cake), Latin America

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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!!

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Has anyone tried making this and Alton Brown's recipe -- which is better?

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Never had anyone better before!!!

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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.

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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

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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!

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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.

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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..

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I havan' tryed this recipe but i kow it will be bad. meaning good

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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. :-