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-

On Jan 3, 4:24*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-

Try google...there's a ton of recipes.

On 1/3/2013 2:24 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-
>
>

The cake should be a hot milk sponge cake although I'm no Mexican.

On Thu, 3 Jan 2013 19:24:15 -0500, "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.
>
If you thought highly of the result, then you nailed it.

--
Food is an important part of a balanced diet.

sf wrote:
> On Thu, 3 Jan 2013 19:24:15 -0500, "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.
>>
> If you thought highly of the result, then you nailed it.

Well, I guess that's why I'm asking - it tasted good, but if there's
something "authentic" and different about the cake used in a recipe for
this, I'd want to try that, too.

-S-

On Fri, 4 Jan 2013 11:03:54 -0500, "Steve Freides" >
wrote:

> sf wrote:
> > On Thu, 3 Jan 2013 19:24:15 -0500, "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.
> >>
> > If you thought highly of the result, then you nailed it.
>
> Well, I guess that's why I'm asking - it tasted good, but if there's
> something "authentic" and different about the cake used in a recipe for
> this, I'd want to try that, too.
>
My ex-neighbor was Nicaguran and made it, but I never asked for the
recipe. The best I can do is tell you to google for Nicaguran or
Mexican Tres Leches Cake and you'll find there are a lot of
variations. Basic Tres Leches is a standard cake (some even use a
boxed mix) that has been soaked with three kinds of milk. That's it.
A yellow cake would work too... but everything else is a variation. I
really like the idea of using coconut milk as one of the three.
http://www.world-recipes.info/mexico...ches_cake.html
http://forums.egullet.org/topic/3519...ee-milks-cake/
http://chowhound.chow.com/topics/361339


--
Food is an important part of a balanced diet.

On Jan 3, 6:24*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.

Cook's Country has a recipe for Tres Leches cake. I know, not
helpful.

Mexicans suck. I grew up in Nebraska and have been around Mexicans
(due to the now dead meat-packing industry) all my life. They don't
make Tres Leches cake. Or at least the ones that live in Nebraska
don't make them. I had never heard about Tres Leches cake until I was
almost 40 and got a subscription to Cook's Country magazine.

On Jan 4, 1:16*am, projectile vomit chick
> wrote:
> On Jan 3, 6:24*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.
>
> Cook's Country has a recipe for Tres Leches cake. *I know, not
> helpful.
>
> Mexicans suck. *I grew up in Nebraska and have been around Mexicans
> (due to the now dead meat-packing industry) all my life. *They don't
> make Tres Leches cake. *Or at least the ones that live in Nebraska
> don't make them. *I had never heard about Tres Leches cake until I was
> almost 40 and got a subscription to Cook's Country magazine.

Pretty sure you know every Mexican in Nebraska, huh? you probably had
sex with at least half of them.

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.

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-

On Sat, 5 Jan 2013 08:41:03 -0500, "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.
>
There's so much liquid poured on it, the cake part doesn't even
matter. Pound cake would probably work too. You want to use a cake
that can soak it all up without falling apart.



--
Food is an important part of a balanced diet.

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.

On Thursday, January 3, 2013 at 7:24:15 PM UTC-5, 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-

Try Cuban style. Mexicans suck at making desserts. Tres Leches by no means is a Mexican dessert.

On 10/14/2015 9:21 AM, wrote:
> Mexicans suck at making desserts.


Bigots like you suck at life.

On Thu, 3 Jan 2013 19:24:15 -0500, "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.
>

We aren't big dessert eaters, particularly when it's cake, so I make
tres leches flan.
>


--

sf

On Wed, 14 Oct 2015 09:17:50 -0700, sf > wrote:

> On Thu, 3 Jan 2013 19:24:15 -0500, "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.
> >
>
> We aren't big dessert eaters, particularly when it's cake, so I make
> tres leches flan.
> >

Sorry about replying to such an old post. I just started making tres
leches flan this year.

--

sf

On 10/14/2015 10:19 AM, sf wrote:
> On Wed, 14 Oct 2015 09:17:50 -0700, sf > wrote:
>
>> On Thu, 3 Jan 2013 19:24:15 -0500, "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.
>>>
>>
>> We aren't big dessert eaters, particularly when it's cake, so I make
>> tres leches flan.
>>>
>
> Sorry about replying to such an old post. I just started making tres
> leches flan this year.
>


Such a tasty treat!