Prep 5 mins
Cook 25 mins
Not quite a cake, not a custard, something truly delicious inbetween. My husband and I attended a cooking class with friends and had this for dessert. We wanted to lick the plates but thought it rude! Simply the best we have ever had the pleasure to eat.
- Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
- Allow the cake to soak overnight in the refrigerator.
- Cut the cake, garnish with the fruit and whipped cream.
I wanted to make tres leches cupcakes as a surprise for my boyfriend and I made two versions--this one and another trest leches recipe on this site that is called "cuatro leches". I thought he would love the other recipe that uses hazelnut creamer as the fourth milk (since he loves it in his coffee), but to my surprise, he loved this recipe and devoured it! I topped the cupcakes with Reddi Whip and mixed berries (strawberries, blueberries, and blackberries) and it was fantastic. I can't wait to make this for his upcoming birthday. Thanks for sharing.
actually, for ease of prep and deliciosity, this deserves 10 stars. I went the extra mile and whipped my own cream instead of using Reddi Whip or Cool Whip, and used blueberries and red raspberries. Yum, Yum!
I've been wanting to try this type of cake for months. I finally made it this weekend and served it after Easter dinner. I uses halved strawberries, kiwi and banana slices on top of rum spiked whipped cream. I was expecting this to be very wet and soggy, but the cake soaked up almost all the milks. End result-moist, sweet and yummy. A very nice dessert if you want something creamy and fruity.