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Finish off a fiesta with a piece of this moist and refreshing cake from Anna Yeatts of Pinehurst, North Carolina. Though it’s been lightened, the sweet flavors of this traditional Mexican dessert aren’t lost, making it the perfect end to any meal.
This recipe is:
Healthy
Nutritional Facts 1 piece equals 233 calories, 3 g fat (2 g saturated fat), 76 mg cholesterol, 126 mg sodium, 42 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Tres Leches Cake in Light & Tasty August/September 2007, p35
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 23, 2012 by brookehally
This cake was wonderful! I was pleasantly surprised! From the picture and the reviews, I expected a soggy cake and wasn't going to make. I am glad I did. The cake soaked up all the liquid. I added a little bit at a time (about every 5-10 min) and poked a lot of holes in the pieces (about 9-12). I think that it was the pouring the liquid in small amounts over the 1/2 hour that was the key.
Reviewed on Nov. 20, 2011 by sstetzel
aris_valentinei dont understand this recipe it doesnt even call for egg whites in the recipe ! The recipe calls for 5 eggs. The first step of the instructions deals with the egg whites, the second step deals with the egg yolks.
aris_valentinei dont understand this recipe it doesnt even call for egg whites in the recipe !
The recipe calls for 5 eggs.
The first step of the instructions deals with the egg whites, the second step deals with the egg yolks.
Reviewed on Nov. 20, 2011 by aris_valentine
i dont understand this recipe it doesnt even call for egg whites in the recipe ! it confused the [expletive] out of me i need to find a real recipe for this cake.
Reviewed on Sep. 06, 2011 by jbtiede
It turned perfect and it was a great hit with my family and guests. I'd like to try it with a sprinkle of cinnamon or baked apples instead of strawberries sometime. Definitely use real whipped cream instead of the frozen.
Reviewed on May. 18, 2011 by jadamski
This turned out way too soggy and way to sweet. We couldn't even eat it. My cake probably only soaked up half the milk liquid. If I attempt to make it again I won't pour all the milk liquid over the cake. The actual cake part (w/out) the liquid was ok.
Reviewed on May. 04, 2011 by waddington6
Absolutely perfect!! (I didn't make it lowfat though)
Reviewed on May. 01, 2011 by slosh29
For A.Kuhl: Tres Leches should be wet. it should soak the came and have a little bit for a sauce type..I have tried some recipes that show a little liquid like the picture and some that are swimming..I guess it depends on the preference of the cook..If its too much liquid but the flavor is good next time cut down the fluid a bit. I have noticed to some degree its trial and error because everyone likes different things..
Reviewed on Apr. 29, 2011 by A. Kuhl
Is the cake supposed to be so soggy? I was a little nervous pouring all that milk mixture over it!
Reviewed on Feb. 03, 2011 by 8it1time
although it's a bit time consuming - it's well worth the wait.... we only have 1 Mexican resturant that serves this in our area... and everyone says this tastes better than theirs.
Reviewed on Jan. 01, 2011 by 86county
Made with petite four sized cakes, wonderful bite sized dripping in sauce. Very rich - but worth the time and effort.
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