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Re: tres leches issue-typo....

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Posted by sabrina on October 12, 2008 at 14:37:41:

In Reply to: tres leches issue posted by sabrina on October 12, 2008 at 14:35:57:

I meant could I use 1 can evaporated milk, one can sweetened condensed milk, and 1 pint of cream along with the egg yolks?

: I am making a cake for next weekend that is tres leches. I am using my Costa Rican friend's recipe. My problem is I am doubling the recipe and did a trial run and the cake was just swimming in the soaking liquid. I am wondering how much liquid I could cut it down to to still have a delicious latin cake but not so soppy. Here is the recipe. Any suggestions would be so helpful!

6 eggs, 1 C flour, 3/4 C sugar, 2 t baking powder. Mix whites to peaks, separately mix yolks with sugar until almost white. Mix flour w/ baking powder. With spoon, combine 3 mixes. Grease and flour 9X13 pyrex (I am using a disposable 11.6 by 16. something pan....Bake at 350 (I did 325) for 15 minutes. (It took longer of course for the larger cake) Soaking liquid: 1 C sweetened condensed milk, 2 cans evaporated milk, 2 pints whipping crea, 3 egg yolks. Mix on low heat. Poke holes all over cake while cake is still hot. Pour over cake. Let cool in fridge overnight and top with whipped cream or cool whip.

The cake itself came out perfect. My question is, do you think I could cut the liquid down to 1 can evaporated milk and 1 pint of whipping cream? If I double the recipe it should still be very moist, I would believe! Thanks:) It was just too too wet...but then again, I'm not Latin!

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: I meant could I use 1 can evaporated milk, one can sweetened condensed milk, and 1 pint of cream along with the egg yolks?

: I am making a cake for next weekend that is tres leches. I am using my Costa Rican friend's recipe. My problem is I am doubling the recipe and did a trial run and the cake was just swimming in the soaking liquid. I am wondering how much liquid I could cut it down to to still have a delicious latin cake but not so soppy. Here is the recipe. Any suggestions would be so helpful!

6 eggs, 1 C flour, 3/4 C sugar, 2 t baking powder. Mix whites to peaks, separately mix yolks with sugar until almost white. Mix flour w/ baking powder. With spoon, combine 3 mixes. Grease and flour 9X13 pyrex (I am using a disposable 11.6 by 16. something pan....Bake at 350 (I did 325) for 15 minutes. (It took longer of course for the larger cake) Soaking liquid: 1 C sweetened condensed milk, 2 cans evaporated milk, 2 pints whipping crea, 3 egg yolks. Mix on low heat. Poke holes all over cake while cake is still hot. Pour over cake. Let cool in fridge overnight and top with whipped cream or cool whip.

The cake itself came out perfect. My question is, do you think I could cut the liquid down to 1 can evaporated milk and 1 pint of whipping cream? If I double the recipe it should still be very moist, I would believe! Thanks:) It was just too too wet...but then again, I'm not Latin!

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