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Tres Leches Cake with Rum-Fruit Topping

Like a genoise, this cake gets its spongy texture from eggs that are whisked until thick and voluminous.

Source: Martha Stewart Living, June 2009
Servings

Ingredients

For the Cake

For the Rum-Fruit Topping

Directions

Cook's Notes

To keep the airy batter from deflating, work gently but quickly as you fold in the browned butter and dry ingredients.

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