Yes another cake recipe that I will make it on my birthday. Always amazing everytime that I made and follow your recipe.Perfect for all occasion. Thank you for sharing❤😘
@@cookingwithkurt It’s my pleasure guys💝💝…I will have to bake your Red Ribbon Ube cake first for my husband and son’s birthday in two weeks (as they look so yummy!…then I will make the 3 Leches next…will surely let you know about it…God Bless🙏❣️
Great to see you two again & THAT looks Yummy!! Will certainly try this one for someone's birthday this month :) Who needs a cake topper with that great piping technique!! You never fail to surprise & deliver! Till next time, take care you two.. 💜🐨💜
Hello! Great to hear from you! Aw, very sweet of you to say 🙏🏽 We really appreciate your coming back and commenting every month ❤️ Hope you’re doing well. Till next time… and take care also! 😘
Hi guys ... I rily love ur videos 🥰 I've already tried ur mocha,chocolate,rocky road,blackforest recipe and this will be the next one😁🥰 thank you so much Kurt for the yummy and perfect recipes🥰🥰🥰🥰
If coconut oil is not available, I’d suggest substituting with the same amount of butter - the chocolate shell needs an oil that solidifies when cold. Hope this helps!
Thank you for sharing this recipe. I made it today and it was a bomb! The best tres leches Ive ever had. I didnt have a baking strips so I decided to use a belt from my old jacket and it worked lol. Its really good to invest in them. It makes the cake baked evenly and the edges not crusty or burnt. It was just perfect! My guests couldnt stop saying how good it was. I also made your ube roll cake and everyone loves that as well!
Hello - I use whatever brand of heavy cream is available at my grocery store at the time. Usually Organic Valley or the local FoodTown brand. Hope this helps! 😊
Hi Kurt and Donald, I'm your new subscriber. I love all of your recipes, specially desserts😍 Can you please make contis chocolate overloaded Cake? Looking forward to see amazing recipes from you. Lots of love💖
Hello - thanks for your comment! Please let us know how your tres leches cake turns out. We also have a recipe video for pandan flavored cake here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BXKRzx5DT6o.html
Hi follow up question ill be making this cake tomorrow regardinh thr coconut oil i have here it says in thr bottle BB MA/2022 and its not in the fridgr can i still that one? Thank you
Hello Kurt, Thanks for recipe, I am new to baking. I am in Germany, what is cream of tartar? Could you please help, I do not use this Yet. I failed the meringue preparation again and my cake turned out hard the second time. Can you suggest me some tips . Thanks 😊
Hello - Here are a couple of things to keep in mind when making the meringue. 1.) The egg whites should be separated very well - with no traces of egg yolk in it. As traces of egg yolks could prevent it from whipping up (it's easier to separate them while the eggs are still cold). 2.) Try to use newer eggs, as they whip up better. And let the separated egg whites sit at room temperature for at least 30 minutes to 1 hour, so that they come to room temperature. Egg whites whip better when they are at room temperature. 3.) Make sure the mixing bowl and beaters are completely dry, with no oily residue. Using a glass or metal bowl for whipping helps, as plastic mixing bowls often can have oily residue in them, which prevents egg whites from whipping properly. 4.) Cream of tartar is an acidic byproduct of winemaking, and helps to stabilize the egg whites, so that they whip up and gain volume. If cream of tartar is not available, you can substitute 1 tsp of cream of tartar with 2 tsp of lemon juice, or 1 tsp of white vinegar. 5.) Add the granulated sugar into the egg whites very slowly, as quickly pouring in the sugar too quickly could deflate the whipped up egg whites. Hope this helps! :)
@@cookingwithkurt Thank you for your detailed information and valuable insights. Your willingness to share the details are truly appreciated. I will again follow the tips and update the result. Hopefully I succeed this time.
Hello - adding baking soda (which is basic) without a countering acid (like buttermilk, natural cocoa, or coffee) will result in a bitter-tasting cake. Hence, baking powder is used in this cake. Hope this helps!
