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A Porto’s Original! Sponge cake heavily-soaked with Rosa’s original Tres Leches (condensed milk, evaporated milk, cream, and a touch of brandy) layered with whipped cream and a blend of blueberry, strawberry, and blackberry. Finished with whipped cream on top.
Sponge cake heavily-soaked with Rosa’s original Tres Leches (condensed milk, evaporated milk, cream, and a touch of brandy) layered with whipped cream and a blend of blueberry, strawberry, and blackberry. Finished with whipped cream on top.
Puerto Rican Tres Leches Recipe. 1 6 large or 7 medium eggs. 2 2 cups granulated sugar. 3 2 cups all-purpose flour. 4 2 teaspoons baking powder. 5 1/2 cup whole milk. 6 1 teaspoon vanilla extract.
Some recipes I have seen call for more tres leches volume or use heavy cream instead of milk or more condensed milk. If you prefer your cake sweeter or milkier, then increase the ratio / volume of Tres Leches mixture.
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