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?