Re: tres leches issue

Name    : 
E-Mail  : 
Subject : 

Comments:
: 

Ingredients
	1 (18.25-or 18.5-ounce) package chocolate or vanilla cake mix
	1 (14-ounce) can EAGLE BRANDŽ Sweetened Condensed Milk
	3/4 cup whipping cream, unwhipped
	3/4 cup coconut milk or MAGNOLIAŽ Evaporated milk
	1/2 teaspoon rum extract
	1/2 teaspoon vanilla extract
	3 tablespoons unsweetened cocoa powder, sifted
	1/4 teaspoon cinnamon
	
Instructions
	Prepare cake mix as directed or warm prepared cake.
	Combine the 3 milks and extracts. Remove 1/2 cup mixture to a smaller bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture.
	Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour remainder over cake.
	Cover and chill 1 hour. Keep extra sauce on the table to spoon overtop. Garnish as desired. Store leftovers covered in refrigerator.
Remember to cut liquid in half.




: Thanks so much!  I will cut it down-I thought it looked too soggy:)  My Mexican neighbors said it was like it should be, but I had let some liquid drain off of the cake before I gave it to them!!  But I would LOVE the chocolate recipe too!  Thanks:):)



: With the recipe that I use I cut down the liquid to half a batch. I have one family that always orders Tres Leches cake from me and she was the one that told me that she likes it moist but not soggy. I also use lite coconut milk for part of the evaporated milk. Her husband used to work in a bakery in mexico and he just loves it. I have a chocolate tres leches that's so good if your interested.



: 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!





Optional Link URL : 
Link Title        : 
Optional Image URL: 

   
   

If you press "Preview Message," you are taken to a preview screen where your
message is shown to you before allowing you to post it.
Your message is not finalized until you click "Post Message".

HWForums.com Message Forums
Copyright © 2001 HighWired Internet Innovations Inc. All rights reserved.