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Old 06-26-2008, 08:35 PM   #1
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Alton Brown's Tres Leche cake

Here it is:
Recipes : Tres Leche Cake : Food Network

I thought the topping was a bit too sweet, but otherwise it's incredibly good. (definitely good eats!) I generally like cakes that are so moist they're almost mush, and this one soaks all day in a mixture of sweetened condensed milk, evaporated milk, and half & half (hence "tres leche"). When I made it I was a bit worried that my batter wasn't quite as 'ribbony' as Alton's was on Good Eats, but it seemed to work out ok. Has anyone tried this, & how did it work out?

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Old 06-26-2008, 09:01 PM   #2
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Quote:
Originally Posted by baking fool View Post
Here it is:
Recipes : Tres Leche Cake : Food Network

I thought the topping was a bit too sweet, but otherwise it's incredibly good. (definitely good eats!) I generally like cakes that are so moist they're almost mush, and this one soaks all day in a mixture of sweetened condensed milk, evaporated milk, and half & half (hence "tres leche"). When I made it I was a bit worried that my batter wasn't quite as 'ribbony' as Alton's was on Good Eats, but it seemed to work out ok. Has anyone tried this, & how did it work out?
Looked at the recipe for the topping has way to much sugar next time try one TBL of powered sugar if you want more add a little more. I say powdered sugar because the corn starch in it will help stabilize the cream a little better. I also believe a good whipped cream is just slighty sweet so you can appreciate the cream instead of tasting all sugar.
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Old 06-26-2008, 10:34 PM   #3
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thx for the tip... I ate too much & now I'm defintely feeling it. I thought it would be plenty sweet with a can of condensed milk in the soaking mix but I also thought I should do exactly what it says & then see what needs tweaking. I guess I found something
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Old 06-27-2008, 12:49 AM   #4
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This is almost exactly the recipe I've used for years, and I agree about the sugar in the topping. I always cut it back. Then....I move to Mexico and found out that the Tres Leches cake here is very different. It's made just like a two-layer cake, with filling (usually jam/preserves) and then frosted with the whipped cream. Usually decorated like a regular cake. I don't know quite how they do it. You'd think the layers would fall apart when they stack them. It's mighty good, though. Dina - are you reading this? Has this been your experience, too?
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