anyone know a gerat tres leches cake???? the ones i have tried used condensed mile evaporated milk and whole milk. none of them tasted good.

Tres Leches means 3 milks. Evaporated milk, Sweetened condensed milk and whole milk. Not sure if it would taste like a Tres Leches with anything other than 3 milks.. sorry just a thought

well i had though about using heavy cream but wasnt sure if it would totaly screw it up

I never thought about it.. you know give it a try and see what happens. Just add you sugar to your heavy cream and go for it!! Let me know how it tastes..

This was discussed a couple of weeks ago, maybe you'll find something helpful here:

http://cakecentral.com/cake-decorating-ftopict-3645-leches.html

Wandy

OK. I made a choc tres leches and regular tres and I must say they both were great tasting. The regular version is great tasting too. Heck I used what I had leftover for french toast and it was devine. here is what I used.
14 oz Sweetened Condensed Milk
5 oz Evaporated Milk
3/4 Cup heavy cream
1 teaspoon vanilla extract
I have also added this to cake mix cakes and it makes them more moist and taste great....

thank you soooo much

No problem...let me know how it tastes when you do one....just dont use all the milk on the cake.... I used about half....

Ok, i have to say when i was in Miami a tried a tres leches, and it was like the cake was swimming in the milk. Man it was not teasty at all. And it was yucky. Hope i speld that right

Can i also use this recipe on a cake made from scratch?

Ana.

Whenever I make a tres leche cake, it seems important that you use a sponge cake recipe and not a moist or regular cake recipe for the cake so it will absorb all of the liquid. That is what I have always used. Make sure you poke holes in the cake after it has cooled and before you pour your milk mixture slowly over it then give it time to soak in.

Pastel de tres leches

For the cake:

1 cup of sugar
5 eggs
1/2 milk cup
1/2 teaspoon of extract of vanilla
1cup of flour
1 teaspoon of baking powder

For the syrup:

1 can of condensed milk
1can of evaporated milk
1 teaspoon extract of vanilla
1 (crema mediana) I believe it's a nestle brand
should be near by the condensed
and evaporated milk

For merengue:

1 cup of sugar
1/4 cup of water
3 egg whites

For cake:

Preheat oven to 350 degrees
and prepare you cake mold.
Mix 3/4 cup of sugar w/egg yolks, add milk,
vanilla, flour and baking powder.
Mix egg whites w/remainding sugar and
then combine both mixtures.
add the cake batter to your cake mold bake
for 45 min. until done then let it cool off and
remove from pan.

For the syrup:

In a saute pan combine all your canned milks.
Bring to a boil and remove from heat.
Do not let the milk burn.
Add vanilla and mix.
Little by little add your liquid to your cake so
it can absorb the syrup.
How wet you want it it's up to you this cake is
usually soaked.

For the meringue:

In a saute pan add 3/4 cup of sugar & 1/4 cup of water bring to a boil.
Mix egg white unitl you form peaks add in the remainding sugar continue to mix until you obtain the meringue .
Then add your water and sugar to you bowl continue to mix.
With a spatula spread the meringue mixture on top of your cake and refrigerate for 2 hours before serving.

You don't have to boil the milks, just put them together in a blender and that's it, we used to do it that way for years since I was a child, when the cake is still warm, about 10-15 minutes after you take it out from the oven add the milk...

I'm from Mexico and originally Tres Leches has condensed, evaporated and whole milk, but it does taste much better with heavy cream instead of whole milk and if you add more vanilla, even better!

Hope you like it.

By the way, the recipe posted above calls for Media Crema (it is from Nestle and is like hard cream) you could use it instead of the milk. It tastes fine too.