Question About Tres Leche Cake Posted Here

Baking By remnant3333 Updated 11 Apr 2014 , 1:03pm by remnant3333

remnant3333 Posted 11 Apr 2014 , 12:50am
post #1 of 2

I tried making the below recipe which was posted on CC some time ago. The cake part of the recipe was way too thick and looked like it needed some more liquid so I added 1/2 cup of milk to the cake batter. Has anyone made the below recipe before? It was too thick and my mixer could not even mix it so that is why I added the milk. It cooked up fine once I added milk but I gave it to my neighbor since it was her birthday so I will not know yet if it was any good or not. Any of you cake experts out there think that maybe milk should have been in the original recipe of this cake but was left out?

Thanks for your reply.

 

Posted by mamapastel

This recipe is the best thing that has ever happened to me! I have used this recipe to make my cousins wedding cake!

The Best Tres Leches Cake

Ingredients

  • 1 3/4 C all-purpose flour
  • 2 teaspoons baking powder
  • 6 eggs seperated
  • 1 1/4 C sugar
  • 1 teaspoon vanilla 
  • Soaking liquid
  • 1 can evaporated milk (12oz)
  • 1 can sweetened condensed milk (14oz)
  • 1/3 C heavy cream

 

Instructions

 

1. Heat oven to 350. Coat 10 inch round springform pan with nonstick spray. Line bottom of pan with waxed paper; caot paper.

2. Cake: Whisk flour and baking powder together. In bowl, beat whites until soft peaks form. Slowly add 1/4 C of sugar, until stiff peaks form.

3. In seperate bowl, beat yolks with remaining 1 C sugar and van until thickened, about 3 min. Fold in whites, then flour mixture. Pour batter into pan. Bake for 38 min or until top springs back when pressed. Cool in pan for 10 to 15 min.

4. In bowl, whisk the milks together. With a wooden spoon, poke holes all over top of cake.

5. Place cake pan on plate or rack, and carefully pour milk mixture over cake until all soaked in. refridgerate overnight or for at least 6 to 8 hrs.

6. Take sides of pan off and invert cake on plate or platter. Take off waxed paper.

7. I top mine with fresh whipped cream stabalized with piping gel for more stability. You can also use frozen thawed whipped topping in a pinch. Add fresh fruit to your liking, or other pie fillings.

 

* To make this a Pina Colada cake, switch the condensed milk for a can of cream of coconut, add crushed pineapple to top of cake before topping with fresh cream. Some sliced almonds around the sides, pineapple chunks, maraschino cherries and flaked coconut on top for garnish! This is my husbands favorite cake! I hope you will enjoy too!! Who cares, its sooo good!!

1 reply
remnant3333 Posted 11 Apr 2014 , 1:03pm
post #2 of 2

My neighbors said the cake was good with the added milk to the actual cake batter before cooking it. I am wondering what amount of milk should have been in batter that was left out of the original cake batter. Would any of you cake experts know what correct amount of milk I should have added? I had to guess at 1/2 cup because cake batter was thick and doughy looking without it. If mamapastel is still here, please respond.

Thank you

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