 Tres leches (Three-milk cake)There are many theories on the origin of this dish, whatever it might be the fact is that it has become part of our vernacular cuisine and everybody's favorite.
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#12
By
i love to cook
on
05-09-2007, 10:55 PM
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| thanks  Oh yes Aunt Clara!! I see it now. Thanks for awnser me.  |
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#13
By
fbmartinez
on
05-15-2007, 03:57 PM
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| 3 Eggs? Whites? Whole? Perhaps I'm not reading correctly, but the recipe calls for 3 eggs, and instruction steps 1 and 2 both use eggs? First whites, then whole? How many in each step? And do I require more eggs here? This is a wonderful site by the way!!! As a Dominican, believe me, I know... :-) Trying to master the art of the Dominican Cake... And now... Tres Leches for my Cuñada who just dies at the site... |
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#14
By
Aunt Clara
on
05-17-2007, 07:45 AM
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| Tienes razón fbmartinez, ya aclaré las instrucciones.  Gracias por dejarnos saber. |
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#15
By
Lyrica
on
06-07-2007, 11:15 PM
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 Don't follow the recipe step by step!!! 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! |
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Last edited by Lyrica : 06-07-2007 at 11:18 PM.
Reason: Format & smilies
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#17
By
Aunt Ilana
on
08-19-2007, 10:01 AM
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| Caster sugar is very finely ground sugar used in baking because it dissolves very quickly. Other names include 'bar sugar' or 'superfine sugar'. |
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caster sugar? 
