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For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don’t worry about totally soaking the cake! That’s what you want.
Tres Leches (Milk Cake) Recipe by: “This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream).
This tres leches cake needs to bake for around 32 to 35 minutes. You’ll know when it’s ready to be taken out of the oven when the center is set but springs back when you gently press a finger into it. Once the cake is out of the oven, make the tres leches mixture. Just combine the three milks in a bowl and whisk thoroughly to combine.
Tres leches cake is served cold. It is best made the day before you want to eat it, or at least several hours. The cake needs time to chill but also time to absorb all the liquid we’re dumping on top. Also it’s very handy that this cake needs to be covered and chilled and put out of sight in the fridge,…
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