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Tres Leches Cake, first time tips anyone?

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I have a request to make one of these for a friends birthday. I have never tried one but from what I can see from pics on the internet it looks like it will be somewhat of a wet cake. I dont want to serve it out of a baking dish, I was wondering if it dries up enough overnight to put on a cake stand? If so, can it be flipped upside down for a flat top?

Also, I know that real whipped cream is the deal, but I am taking this over to a firends house. I dont want a thick heavy frosting, do you thing if I whipped in some Mascarpone with the heavy cream and sugar would hold up for a few hours? I heard cream cheese works but I dont want the tang it brings to the party.

Any suggestions?

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  1. Alton Brown has a great tutorial on Tres Leches Cake. Yes, if you let it set overnight it will appear dry, at least on the outside. It is amazing how it works. As far as the frosting, I would think the Marscapone would work, but hopefully someone with a little more experience with it will comment.

    1. I used the Alton Brown recipe but prepared it in a springform pan and split it into 2 layers.

      Overnight it actually let some of the liquid drain out. So, If I made it again (and I wouldn't except by request because I find the wet texture pretty off-putting and I'm not crazy about the flavor either) I would put in considerably *less* of the soaking solution.

      I used a stabilized whipped cream which is to say that you bloom and then dissolve gelatin powder in some water and let it cool to room temp. You add it to the cream and then whip. This stabilized whipped cream held up very well over the course of 3 days.

      1. The pieces that I've bought at Mexican groceries come in clam shell boxes, and have some liquid in the bottom. I suspect adding just enough milk to wet the cake without it soaking through will require trial and error. So for the first time I'd suggest being prepared for leakage.

        1. You'll find recipes where the eggs are first separated and whites are whipped and ones where the eggs are just added. The ones w/ the whipped eggs are much better, imo. I don't like the Alton Brown recipe as much because it uses whole eggs.

          You can turn out the cake onto a plate but flip it out before adding the milks, I like the cake moist but not dripping so I carefully add, make sure the cake absorbs and then repeat until I think it's absorbed all it will w/out spilling out. I use about 2/3 of the mixture.

          I think a whipped mascarpone frosting would be great with it. If you want to add a lemon flavor, this lemon mascarpone frosting is really good. But, you could leave out the lemon curd and use it w/out.

          http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: chowser

            Thanks for the tip! That other recipe looks good too. Think I will save the lemon for that one specificly.