Tres Leches Cake

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love it

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Found this recipe today and made it for my cousin's birthday party. It was DELICIOUS... everyone enjoyed and it was sooo easy to make. One tip I will give to fellow home-cooks is to whip the eggs/sugar for at least 5 minutes, the mixture needs to be very fluffy. I read some reviews that rated this recipe very low however, this recipe exceeded my expectations being someone that grew up eating Tres Leches I was happily surprised at the excellent flavor and texture. Great job FN on this recipe!!!

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something definitely wrong with the interpretation of recipe. it came out hard as a rock and as other people had stated, would not absorb the milk even when I poked holes in it and let it sit over night. I think there's too much egg in the recipe as written.

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The first time I made this, it was horrible. I gave it a second chance but with little change. I keep thinking this has got to be a good cake. so after a bit of research, the third try was 'almost' a charm. 1. whip egg and sugar for at least 5 mins until very light yellow and really fluffy. 2. i used a 9 inch pan 3. remove cake from pan, cool. Line cleaned cake pan w 2 plastic wrap criss crossed. return cake to pan. 3. make only half of soaking liquid. Half is more than enough. 4. pour liquid (didt heat it up into cake. 5. fold plastic wrap over the cake and refrigerate overnight (i think it'll be a good idea to flip the cake sometime during the soaking.. 5. remove cake from pan and hold sideways for a bit to let extra milk drip of cake.

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This has to be one of the worst Tres Leches Cakes I've ever made. I was so hopeful after reading the reviews. The texture of the cake is very coarse and it tastes like scrambled eggs. There is also way too much of the milk mixture. I'm going back to my old recipe!

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Courtesy of Gonzalo de La PAz Four Season Punta Mita

I think you should make this recipe.

I printed it and made it and I am a corporate chef of 40 years and this is the best version I have ever referenced including my own recipe.

A ++++++++++++++++++++++++++++++++

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My hubby is from Mexico and I made this for his family when we went to visit. It was a huge it. Gone in one day. My husband thinks it's wayyy better than the slice we bought at the local bakery in his hometown. It seems like too much milk mixture but I would give it time. When I cut down once, the inside was a little dry.

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Wow! I am a professional chef myself, don't do much baking but when I made this recipe it took me back to my childhood remembering my grandmother's tres leches cake. Although this recipe is good my abuelita's is still best...("just in case she figures out how to use a computer I had to say hers is best :

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make sure to poke holes in the cake many holes

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My cake looks perfect in the oven but then when I take it out (after trying a toothpick in the center the cake start like losing air and the bubbles inside are very small and oblique to the sides... I know it's me and not the recipe. Any advice?