Tres Leches Cake with Raspberries

Amazing!!  Definitely make it, but follow the recipe!  The eggs are what makes the structure of the cake so do beat them (incorporate as much air as possible) into them when you're cooking them in the "double boiler".  What made mine so messy was the sauce.  I think I saturated the cakes a bit too much, which led to sauce seeping out of the cake and onto the serving platter.  Next time I will try to measure how much I am putting in and just be generous with the sauce at the table.  A beautiful and delicious dessert!

let me start by saying that this dessert is YUMMY!!! it sure is worth making! let me mention though that for the cake I used a Vanilla Chiffon Cake which I totally made from scratch. I made a lot of other modifications... I did not use evaporated goat's milk for the Tres Leches sauce... I just used the usual evap milk that is commonly available in the grocery & it still tasted GOOD! only used 4 Tablespoons sugar, 1/8 teaspoon cinnamon powder instead of a cinnamon stick, & only 1/3 cup condensed milk... for the filling, I used 1 cup of frozen Strawberries instead of fresh Raspberries. heated it with 1/4 cup sugar & let it cool before using it as part of the filling. & lastly I sweetened the cream completely with artificial sweetener. inspite of not following the recipe completely, my cake turned out great both in taste & physical appearance. the family & friends enjoyed it during our Christmas eve dinner. :)

The whipped egg whites are what give this cake height. If your cake was flat, you didn't whip the egg whites correctly or you deflated them too much when mixing the flour/butter. Just saying...

Cake rose beautifully, tasted great! Not too sweet, super moist. I plan to make it again.

I gave this recipe 4 stars because it's definitely worth working with. My cake also didn't rise and (my fault partially) cake was very dense. I've started using wheat flour lately and I've noticed the difference in texture. Now that being said once I saw the cake come out very thin I decided to just top it with the fruit and cream instead of trying to assemble it like the photo. Once everything was said and done this tasted delicious! I think we can handle the denseness and next time I'll just make 2 cakes. Also I used agave syrup instead of corn and that worked out fine.

I made this cake a couple of days ago and it DID NOT RISE and I followed the recipe exactly! Why should it rise if it doesn't have any baking powder or something in it to cause it to rise? I went on line and got another Tres Leche cake recipe and it was very good. I used the Tres Leche sauce and filling/frosting recipe from this site - both were FABULOUS (especially the Tres Leche sauce)!!! All was not lost with the unrisen cake - my husband is eating it for breakfast as it tastes good and has the consistency of a coffee cake.

why does this cake have corn syrup?I

I prepared this for a family from El Salvdor who knows what REAL AUTHENTIC Tres Leches Cake tastes like. They gave it RAVE reviews and said it was better than most they had gotten in restaurants here in the states. We had 8 people at our dinner party and there was only 1 small piece remaining. The only thing I was unable to do was to "transfer the cake" from the bottom of the springform pan to a clean plate after it was frosted without creating a potential disaster. So, I just left the springform bottom on and put it on a decorative plate and under a glass cover. With how heavy the cake is once it's full of the sauce and topping, I don't see how it can be transferred safely.

This cake is out of this world. So decadent, creamy, and not overly sweet. This will be our birthday cake pick every year.