What a great topic! It's nice to have some "tried and true" recipes. I'm always looking for recipes on CC, but a lot of them don't have 5 stars and I can't seem to figure out if there is a way to review the comments to see why someone gave it less than 5 stars (or how many people brought the rating down). Sooo, I don't try a lot of them because I hate to spend the time/money on something that may not be good. With these recipes from you guys, I will definitely try them out! Here's my recipe for Pastel de Tres Leches or "Three Milk Cake":
Pastel de Tres Leches
1 C. Flour
2 tsps. Baking powder
3 large eggs (separated)
1 C. sugar
¼ c. milk
1 c. heavy cream
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
Preheat oven to 350 degrees. Grease 9x9 pan. Sift together flour and baking powder. Set aside. In a large bowl, beat 3 egg whites on medium speed until soft peaks form. Continue beating and gradually add sugar, then beat in 3 egg yolks, one at a time.
Add flour mixture little by little while continuing to beat at low speed or stirring with spatula just until mixed. Add milk and continue beating until smooth.
Pour into pan and bake 25-30 minutes until browned and top springs back. Let cool in pan on rack for 10 minutes.
While cake is cooling, combine all ingredients for milk sauce in a bowl and beat just until well-mixed. Leave cake in the pan and prick cake at 1 intervals with a toothpick (toothpick holes should pierce through to the bottom of the cake). Pour milk sauce slowly over cake. The cake absorbs the sauce as you pour it on so you may need to wait between pours for the sauce to fully absorb).
Refrigerate the cake for at least one hour (ideally overnight).
I make this a lot for holidays and everyone always loves it. I have never frosted it because the recipe as written makes the cake very soggy. I'm usually no fan of soggy stuff but this recipe is the exception because the sauce is so yummy. I usually make it in a corningware "bowl" and then prick it and pour the sauce in and serve it that way (sometimes with sprinkles). I've also baked it in a square pan and it has turned out fine. If you want to frost it, whipped frosting would probably taste best but I would say reduce the liquid by at least half and take cake out of pan before adding liquid. Wait awhile between pours so that the cake can completely absorb the liquid and it doesn't come out the bottom. This cake is best served cold....
My husband is from Mexico and I'm from the US and both of our families like this cake.