OK, I did this one, so let me tell you about my experience.

On my first attempt, I went step by step as the instructions said. The results were: A very dry cake (more like the torta they sell in Macoris, but without the salty flavor), a lot of garnish and a failure overall because the cake did not take up the garnish throughly after leaving it in the fridge overnight.

My second attempt was much more successful because I took the liberty of changing this recipe. After doubling the amounts for all ingredients, I used the yolks instead of the whole eggs, and added some of the garnish that I had left from the first one to soften the dough (about 1 cup). After putting it in the oven for 35 minutes, the cake was nice and fluffy. The trouble came again when I made more garnish using the same proportions... I only used one third and it was just fine. Plus, I decorated the top with Maraschino Cherries to make it look more... IDK, fancy.

This cake was a success among my friends here in Logan, UT. It was the birthday of one of the guys here, who especially loves Tres Leches. It was perfect!