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Pastel de Tres Leches

Recipe photo courtesy of Anna Williams

A Spanish favorite, this sponge cake is doused in three types of milk, giving it a rich, pudding-like texture.

Source: Martha Stewart Living, March 2001
Servings

Ingredients

Directions

Cook's Notes

The most time-consuming step is making the coconut curls; in a pinch you can use store-bought shaved coconut.

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  • kvnsgrl
    8 OCT, 2013
    My husband adores this cake.
    Reply
  • rufus31
    2 AUG, 2010
    This cake is terrific for a summertime dessert. I get many requests to make it for family get-togethers. Tip; use packaged, shredded coconut and toast it. No difference in taste compared to labor-intensive doing the coconut from scratch. Also two cups of heavy cream is too much. Use one cup whipped for topping. Make sure you let melted butter cool before adding to eggs.
    Reply
  • dogladi35
    5 MAY, 2010
    After tasting straight out of the oven, it did taste very eggy, so I was worried, but after soaking up the milk and a little refridgeration, it was delicious!
    Reply
  • Nick_Adelung_1
    30 APR, 2010
    3. you will know if the cake is a sucess when you add the milk. the cake should immediately absorb all of the milk(which equals about 4 cups) 4. traditionally this cake is served room temp. pull it out of the fridge at least an hour prior to serving. this step really enhances the flavor and texture of the cake
    Reply
  • Nick_Adelung_1
    30 APR, 2010
    i've used this recipe about 6 or 7 times and it works great. i plan on making it for cinco de mayo this wednesday. a few tips for people having trouble with the recipe or method 1. you need to have all ingredients for the batter prepared and ready for mixing before you even start the process 2. GENTLY fold the flour mix into the batter 1/4 CUP AT A TIME. if you add too much flour the batter will fall and the cake WILL NOT rise in the oven
    Reply
  • treslecheslover
    4 JAN, 2010
    excellent cake but just need some help crossing the finishing line...close to perfection but requires a finishing touch. once the cake is done, pour one can sweetened condensed milk over the top. NOW taste absolute perfection.
    Reply
  • CreativeIndianaMom
    25 JUN, 2008
    This is literally the most delicious cake I have ever eaten. I found this recipe in the magazine a few years ago and loved it! I lost the recipe and have been looking for it ever since! I found it today and I am gonna make it right now! It is moist and delicious, and has almost a pudding like quality. It is very rich. You must try it at least once!
    Reply
  • Flour_Girl
    20 MAR, 2008
    I thought this was awful. The cake came out eggy and greasy. While making I thought that something was not right. It went from the oven to the garbage. Also the milk amounts seemed way too much. I'm going to try the other tres leches cake with, hopefully, better results!
    Reply
  • wordhobbit
    12 DEC, 2007
    this is a fabulous cake. If you absolutely must- it works well with a quality white cake mix, too.
    Reply

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