On Jan 5, 8:41*am, "Steve Freides" > wrote:
> wrote:
> > On Jan 3, 7:24 pm, "Steve Freides" > wrote:
> >> After having 3 Leches, a white cake soaked in 3 kinds of milk
> >> (evaporated, sweetened condensed, and plain) and topped with whipped
> >> cream, the other day, we decided to make it at home. I'm hoping
> >> someone who knows Mexican (or wherever this is from - we had it for
> >> the first time at a Mexican restaurant, and a few days ago at an
> >> Argentine rodizio place) will tell me a bit more about it.
>
> >> Specifically, is there anything special about the cake or is the main
> >> point to have the tres leches on your basic white/vanilla cake? We
> >> opted for the latter approach, using a vanilla/white cake mix, and we
> >> thought the results were pretty spectacular.
>
> >> Thanks in advance.
>
> >> -S-
>
> > All the ones I've seen the cake part was simply a basic sponge cake.
> > I did try one that had a little bit of lime zest in it. *It was good
> > but I've lost the recipe. *I remember the topping was a Swiss
> > meringue.
>
> Someone told me it can't be sponge cake - plain white/vanilla cake, yes,
> but not sponge cake. *I don't know who and I don't know why, either, I'm
> afraid.
>
> -S-- Hide quoted text -
>
> - Show quoted text -

It has to be a sponge cake in order for it to be able to absorb all
the liquid and not fall apart. We're talking about a quart of milk
products being poured over the cake. A regular butter cake would
simply turn to mush.