Claire I am so happy you did this recipe and my husband and I can't wait to try it out. Thank you for all the videos and instructions we look forward to Thursdays and we just adore you!
Literally made this last week, I didn't invert the sponge properly so it broke. But fear not! I let it soak, crumbled the whole thing and made mini dessert cups layered with whipped cream, hazelnuts and cinammon. It was PHENOMENAL.
I am fascinated by recipes from other cultures, especially those that include ingredients I've never tasted. I've never tasted buffalo milk! Thanks so much for your comment. It makes me aware of yet another aspect of preparing foods.
As someone who is starting to become lactose sensitive I need to try this cake before I become full blown intolerant… or plan a day where I’ll be home all day when I eat the cake
Highly recommend milk kefir. It cured my lactose sensitivity. Especially Zymosi brand with a flying cow, if you can find it. I'd drink about a cup a day.
This is the one cake that reminds me of childhood. My moms tres leche cake was always on high demand. I always remember helping her with poking the wholes. Funny enough all of our family is lactose so we suffered after eating 😂. Yours looks great you even got that pool of milk at the bottom.
I loved the recipe. The cake was light, perfectly moist, and delicious. The next time I make it, I would use a better vanilla or vanilla paste, and more cinnamon. Will definitely make again.
My mom has made tres leches on my life but I’m excited to try this one just to taste the difference since I’ve only ever had her 😋 One thing she does to get the most moist, soaked cake is that she precuts the cake after baking and then pours the milk and it is mouthwatering 🤤
Claire, I recently made your roasted plum and biscoff icebox cake for a galentine’s day dinner and it was SHEER HEAVEN. One of the best things I’ve ever eaten!
I´d actually recommend pouring the soak while the sponge is still warm OR heat up the soak and pour it on the cooled sponge. If one of the 2 is warm, its gonan absorb the liquid much much better
I'm impressed. So many online recipes are “yet another chocolate chip cookie except with the inclusion of brown butter (… or pistachios or miso or tahini or Aleppo pepper or some other ingredients of the moment). I've made many versions of Pastel de Tres Leches, but this truly is a novel variety with an ingredient change that creates a novel technique. Nice work.
Tips: Poke it with a fork, it’s faster and focus on the corners and toastier edges. Pour over the milk mixture starting in the center of the cake because the extra liquid always moves towards the edges. Then work your way to the edges :)
I’m not a huge tres leches fan, but I love Claire’s videos because even if it’s not my favorite food I learn so much about technique. Claire - you’re an excellent teacher!
Halved the recipe for a loaf pan, turned out amazing! Love the addition of toasted hazelnuts and heavy cream instead of the evaporated milk! It’s super moist and not too sweet, would definitely recommend! ☺️
I just made this cake but only had time to soak it for 2 1/2 hrs. It is delicious and even better the next day after it was refrigerated. I will definitely make it again!
I made this last week and it was soooo good! So fun seeing how much faster you put it together 😂 I ate mine over the course of the week so I just left it in the tray instead of inverting. It didn’t look pretty but still tasted AMAZINGGGG
Once had some of this made by a friend, whose sons finished the whole milk she bought before she could rescue them and had to substitute that with almond milk instead (still used evaporated milk and condensed milk though) and we ended up liking the almond milk in it because of the light nuttiness it added.
Oh my GOD! This is a dream come true, Claire elevates everything to perfection. I'm Mexican, it's so hard sometimes to find a good tres leches because sometimes they come out bland. Absolutely cannot wait to try this asap.
My partner and I bought both of your books. Together we have made 9 recipes and there's so many more we have marked to try. Trying this one tonight. I enjoy not only your recipes but I love your personality! Thank you for all your awesome recipes.
I agree with Claire about not adding sugar to the whipped cream topping, but I might add a few tablespoons of Frangelico to echo the hazelnuts inside. Love the channel! Thanks to every soul (cats included) involved.
I don't think I’ve ever seen a sponge cake that lived up to its name, or I’ve never actually realized what a sponge cake was. This is literally a cake based sponge that wiped up milk, so cool and probably so delicious 🤤
I’ve been binge watching your videos including the recipes you’ve posted with NYT cooking and I just re-watched the Sponge Cake video because I’ve been really craving Tres Leches Cake. The fact that today’s video is Tres Leches Cake is a funny and satisfying coincidence
I am Mexican, I hate 3 leches cake (the texture of wet bread, ew). I'm still watching because I love these videos too much and they are basically my self care for the day
Tres Leches cake is my absolute favorite cake but I've never made it. I was looking around for recipes I thought I'd like to try and when I saw Claire had one I was thrilled
Been born and raised eating this cake…this looks very good! Not too soaked, and usually do the same, as we don’t like it overly sweet so, I reserve some of the sweetened condensed milk for coffee, and it’s delicious! Have also made this cake into muffins and/or cupcakes! Thanks for sharing your version with the masses. 🤩
I’ve never seen someone make a tres leches cake and am surprised how similar it is to a type of strawberry cake made in my family. The idea of making an airy cake with eggs then letting it soak after baking in some liquid (In the case of the strawberry cake macerated strawberries.) It’s shows you how similar foods can be even from different cultures and contexts.
I know this is an old video but i just wanted to say this recipe is fantastic! I was inspired and used this recipe to make a tiramisu tres leches cake for a birthday! Thank you for being so awesome, Claire (and crew)!
This could not have come out at a more perfect time! It’s my fiancés birthday today, and his absolute fav is tres leches cake. VERY excited to make this today! Thank you Claire! 🙏🏼💜
Hi Claire - just to say that my copy of What's For Dessert arrived this week. Well done! So many recipes, so well written and interestingly different. Obviously another labour of love. I will use it well! Thank you.
You wont believer,,, id been looking for a nice tres leches recipe since this morning,,, couldnt choose any one and was looking for it again only to find ur video,, yayyyyyyy
This looks amazing even though it's not the traditional mix of milks! Is it possible to cut the ingredients in half to prepare a smaller cake? Or how would you adjust it? I'd love to try it but as it is it's huge for a single guy living by himself 😅
There are sites online where you can convert from the size of tin Claire is using to the size of tin you want to use, by plugging in the dimensions. It will throw out a number and let you know by how much to decrease the ingredients for a smaller tin. Then all you would need to do is adjust the baking time! I do this all the time as we are a two-person household!
@@demetriaduma6218 sure, well, yes, I prefer it with rum. It adds a nice acidity and aroma to the soak. The basic principle is that you put as much rum as you want. The more you add, the boozier. But, I usually start with 1/4 cup of rum for every Condensed Milk can 👍 I'd use a dark rum, but I guess any rum would do the trick, the important bit is that it's in there 😅
@@dgred1610 Hi there! In doubt, add the rum by the tablespoon. Try it with 1, and you add more till you taste something special with no unpleasant alcoholic aftertaste 👍
I love cream too! I tried tres leches cake once before but it wasn't my favourite. My parents loved it though. I might try to make this recipe and see if I like it any better.
This looks insanely good. Insanely good, because, while i won't make it, if i had the capacity to do so, my heart would most likely stop within a few weeks from overconsumption. I feel as though this cake is my spirit animal, if cakes could be animals. How does this speak so much to me?
Claire, We made this when your new cookbook released. It was the first thing we made. I have to disagree with the whipped cream topping. We tried it without sugar and it was lacking a bit. Added some sugar, and it completely changed the whole experience.
I made tres leches cake once, but mine was like half as tall as Claire's 😅 I actually didn't remember it's in What's For Dessert, gotta give this nutty version a try 🤔
@@dgred1610 well is very traditional to add run, not only for flavor but to persevere it, cause it gets bad really fast without it (at the end of the day is a lot of milk in a tropical country), honestly is hard to find one in a bakery that doesn't have rum in it.
This looks so good--going to try this with some plant based milk and coconut whipped cream and Just Egg as I have a family history of Cancer and need to avoid the estrogen in dairy and Choline in eggs --thanks for posting
Claire, I gotta ask, what's with the obsession with using coarse salt for baking when fine table salt would disperse more evenly with dry ingredients and also dissolve faster? I swear, before Bon Appetit got popular, I never heard of bakers using coarse salt for anything other than maybe finishing, but even then larger crystal flaky salt would be more appropriate.
I tend to agree. Coarse salt is just less useful for baking and it's variability in density can really affect the amount of salt when measuring by volume.
