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« Birthday Brunch | Main | Flatbread with Fingerling Potatoes and Shitake Mushrooms »

03/31/2011

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Laurrrenn

Yummmmmy! I'm going to try this over the weekend. :) :) :)

DK

Omnomnom. Hey have you heard about making caramel via boiling sweetened condensed milk? I could probably eat a bowl of whipped cream all by myself, with no cake underneath it...

Mylifeunderthebus

...you had me at "condensed milk" hell I'd drink it out of the can.....have you ever made carmel by boiling it in the can? OMG HEAVEN........If I made this I would eat the whole thing.

Miami lasik suregery

I bet if I eat this cake I'll feel like in heaven, looks so yummy, sure the taste is the same. I surely try it as soon as possible.

Clockwork Lemon

I am going to be making the condensed milk caramel (or dulce de leche) soon! I want to put it in some ice cream. mmmmmm Thanks for reminding me

Nadia

What would you recommend if I wanted to try making it with two layers? Cutting it, soaking it in the milk, and then assembling it? Or soaking it first?

Nadia

What would you recommend if I wanted to try making it with two layers? Cutting it, soaking it in the milk, and then assembling it? Or soaking it first?

Clockwork Lemon

Nadia: It might be difficult making this cake two layers. The milk makes the cake quite heavy and it would probably squish out any filling your put between the layers. If you aren't going to put filling I would cut first, soak, and then layer but over all its not really a cake suitable for layering

Tula

I made this the other night and it was wonderful, but I was puzzled by one item in teh instructions. The instructions say: "Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. pierce the cake's surface with a fork all over. Slowly drizzle all but about 1 cup of the milk mixture making sure to also soak the edges of the cake."

So, what happens to this 1 cup of milk mixture that you say to hold aside at this point? It's never mentioned again.

Clockwork Lemon

Tula: Sadly, nothing gets done with that extra cup of the milk mixture. You can try and get your cake to absorb a bit more but its more likely to just be tossed. If there were smaller cans of condensed milk and evaporated milk then it would be easier to make the cake with no leftovers. However, with the current can sizes it just makes too much mixture for the cake to absorb.

Cat

I think I might gain three hundred pounds reading your blog! These all sound delish so far- definitely a few I'm going to try!

Julia

I LOVE this recipe. I have been using it for over a year from PW and my family loves it! I must say I prefer this cake over the tres leches cakes made at our local Mexican pastry shops. I have to make at least 2 cakes at a time for family get togethers because we're used to this cake being Mexican American family and we have been eating this cake for more then 10 years at weddings, birthdays, baby showers, etc. This recipe has saved my pocket book and made me popular at birthday parties. LOL.

Renee Quinn

Excellent recipe, I made it and added salted caramel drizzled on top, as if this isn't decadent enough! Thank you...enjoy trying your recipes...they come out perfect every time.

mamaof2

for the topping is it whipped cream or is it heavy whipping cream???

Heidi

I love Tres Leches cake so I think I'm going to attempt this tonight. The only thing I plan to change is I plan to add some dark rum to my milk mixture! Rum tres leches is AMAZING!!!

Judy

How far in advanced can this be made? I want to serve it tomorrow night but would have to make it tonight.

Lisa F. DeLaFuente Ramirez

I got my cake to soak up every last drop of the milks. Went over well on Easter.

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