April '01 Tres Leches Cake

[LRuben]

I was very intrigued by this recipe. Very different. However it got mixed reviews in my family. The comments ranged from "too juicy", "this cool whip(!?!) stuff is gross", "too sweet, it's giving me a headache"(my 12 year old). I tasted it this afternoon and decided it is an aquired taste because I liked it today, although I did pour off the extre "juice" and after chilling in fridge over night, the texture is better. VERY eggy tasting.--Lisa

[JulieAnn]

Though this is definitely a lighter tasting version than a restaurant version, overall we really enjoyed this. Some of the comments from my husband and mother are - too eggy, better second day, best with sliced strawberries. I only used half the condensed milk and then added a little bit of sugar to the sauce. That was still plenty sweet and plenty liquidy. I didn't make the merengue, but made the cake in an 11" x 7" pan and served it with fresh sliced strawberries.

[Svadhisthana]

This is the only version of tres leches cake I've ever had. I found it a bit too soggy for my tastes. I ended up freezing it and liked it straight from the freezer.

[mariposa]

Thank you for posting this! My husband is Dominican, and tres leches is a typical dessert in his country. I have made it a couple of times from a traditional Dominican recipe, but it is VERY time consuming and not at all light. I am so glad to know that there is a cooking light recipe - I will definitely have to try it and see how close it comes to my traditional recipe.

One note, if you find that it is too runny, you can try spooning some of the excess liquid over the cake so that more of it is absorbed in the cake. It is more time consuming, but makes the cake itself very moist and there is less runny liquid to contend with.

I have always thought this cake tastes better after being in the refrigerator overnight as well.

Pamela