What Flavor Is Tres Leches Cake

The BEST authenticTres Leches Cake recipe is a must make Mexican dessert!

This authentic Tres Leches Cake recipe will blow your mind!  A sweet sponge block is riddled with holes then drenched in sweetened condensed milk, heavy cream and evaporated milk to create a soft, melt-in-your mouth cake all topped with calorie-free and blusterous whipped cream and cinnamon.  The emerging easy Tres Leches Cake is ridiculously moist without becoming soggy, corrupt all the same light and exploding with sweetness, cinnamon, cream season with a hint of caramel.  This dreamy indulgent dessert is the ultimate make alee dessert because information technology only gets better the next 24-hour interval, perfect for holidays (looking at you Christmas), and entertaining.  I've included step-past-step photos of how to make Tres Leches Cake and tips and tricks so you can create this show-stopping dessert at home!

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What Is Tres Leches Cake?

Corrupt, dreamy deliciousness. Merely to go technical, "Tres Leches Block" (sometimes, yet inaccurately chosen Tres Leche Block) literally means "three milks block," too known aspastel de tres leches ortorta de tres leches. Tres Leches Cake is a calorie-free even so sturdy sponge cake, poked with holes, so soaked in "tres leches" or three kinds of milk, ordinarily sweetened condensed milk, evaporated milk and heavy foam.

The cake is immune to sit overnight as the milks soaks into every nook and cranny.  The combination of milks creates a rich, layered flavor and ridiculously moist, perfectly sweet, melt-in-your-mouth cake.

The Tres Leches Cake is finished off with an airy sweet whipped cream topping and either a dusting of cinnamon or fresh fruit. It is served common cold so it's refreshing yet rich at the same time.

Authentic Tres Leches Block is a simple to make yet always impressive.  I guarantee information technology volition exist the hitting everywhere you bring including Christmas dinner!

Tres Leches Cake Recipe

Tres Leches Cake is one of my all-time favorite desserts that I e'er order at my go-to Mexican eating place.  I was hopeful I could recreate the deliciousness at domicile, simply in all honesty, it took a few attempts.  In the end, all the same, I landed upon a better-than-my-favorite-eating place Tres Leches Cake recipe!  Between my husband and I, we devoured the ix×thirteen cake in 24 hours!  Shameless?  Maybe, but I'll only go with irresistibly delicious, addicting All-time Tres Leches Cake I've ever sunk my teeth into.

I started my recipe creation process past researching some Tres Leches Block recipes online.  Some recipes call for butter, some call for nothing butter (blasphemy!), some employ a standard sponge cake and some use a yellow cake.  My first endeavor using a standard sponge cake was met with sad, soggy results.  My husband still ate it, but in that location was no way I was posting that recipe.

My search and experimenting continued until I plant the Tres Leches Cake recipe past Cooks Illustrated.  This recipe is perfection my friends.  I unremarkably always accommodate recipes to make them better and because that is the thrill of my creative process, simply this Tres Leche Block is perfection equally written!

Best Tres Leches Cake

Cooks Illustrated Tres Leches Cake recipe is unlike (and improve!) for 4 reasons:

1. An airy hot-milk sponge cake is used instead of a traditional sponge cake.  This means warm milk with melted butter is whipped with whole eggs.  This creates a low-cal and wonderfully flavorful block that's spongy but sturdier than merely using egg whites.  Our cake will not deflate or become soggy when soaked in the tres leches.
2. The quantity of the three milks is cut dorsum by half a loving cup to create the perfect amount of liquid to saturate the cake without it becoming soggy.
3. The sweetened condessed milk is microwaved for 15 minutes to infuse the block with a hint of caramel.  This technique is a shortcut for creating mild dulce-de-leche flavour which traditionally requires humid sweetened condensed milk for an hour.
4. The heavy cream topping is stabilized with corn syrup.  I've gone into greater detail beneath, merely essentially, stabilized whipped cream is sturdier which allows you to make the entire cake WITH the topping in advance instead of waiting to the final infinitesimal to add together the topping which volition deflate if stored.

Now we have the All-time Tres Leches Cake recipe worthy of your family, friends and Christmas table!

What land is tres leches block from?

The actual origins of Tres Leches Cake are hard to pin downwards. Many Latin American countries have their own versions from Mexico, Nicaragua, Panama, Cuba, Puerto Rico, Guatemala, and Costa Rica, and of course, they all merits to be the originator. What we exercise know is that antes (bread soaked in wine and layered with milk custard and fruit or nuts) came to Mexico in the 19th century. Tres Leches Cake is no doubt a descendant of this traditional dessert that dates back through colonial Mexican history to medieval Europe.

We also know easy Tres Leches Cake was popularized by Nestle as a brilliantly delicious marketing ploy (no arguments hither). Nestlé established manufacturing plants in Mexico around World War II, which led to them publishing Tres Leches Block recipe on their can labels.  This helped popularize this Mexican recipe in the The states and has remained a favorite ever since.

Easy Tres Leches Cake Recipe Ingredients

The ingredients for easy Tres Leche Cake recipe are pantry friendly – y'all probably have almost all of them right now! You will need:

• Tres leches: Sweetened condensed milk, evaporated milk, and heavy cream are poured over the poked sponge cake to create our mega tender, creamy cake. Using three cakes also creates the layers of season. More info on the tres leches below.
• All-purpose flour: I have not experimented with gluten costless flour, but I assume gluten-costless 1 to ane flour like Bob's Red Factory would work great. Please do Non use cake flour or your Tres Leches Cake is more than likely to become soggy.
• Baking powder:is an acidic leavening agent that gives your cake lift and makes it fluffy. Take intendance your baking powder is fresh, (throw out after 6-12 months) and then it works!
• Salt: enhances the flavors, cuts through the sweetness and improves the texture of the like shooting fish in a barrel Tres Leches Cake.  Y'all want to use skilful old table salt.
• Cinnamon: delivers sensationally flavorful.
• Sugar: granulated carbohydrate please.  The sugar sweetens the cake and helps tenderize information technology equally well.
• Butter: please do Not substitute butter with margarine or oil or yous will exist missing out on some serious flavor. Utilize unsalted butter so we can command the salt in the recipe.
• Eggs.You volition need four large eggs at room temperature.  They provide structure and binding properties.  Take care they are at room temperature for fluffier results.
• Milk:  you volition need one cup whole milk for the actual cake.  I usually purchase 1 percent, and then to make whole milk, add some heavy foam (which we will need anyway in this recipe) to a one loving cup measuring cup, then make full the rest with your bacteria milk to equal 1 cup.
• Vanilla excerpt:  employ quality extract for maximum flavour.

What Are the 3 Milks Used in Authentic Tres Leches Cake?

The three milks used to cascade over accurate Tres Leches Cake are: sweetened condensed milk, evaporated milk and heavy cream.  Yous need all three kinds of milk to make the all-time Tres Leches Cake otherwise it would just be Dos Leches Cake!   Here's the breakdown:

Condensed Milk:

Condensed milk and sweetened condensed milk are used interchangeable and are the aforementioned thing.  Condensed milk is essentially thick, sweetened milk that is about 40-45% carbohydrate.  To brand condensed milk, whole cow's milk is heated with sugar until 60% of the water evaporates resulting in a sweet, thickened, milk syrup.  Condensed milk is sold in cans and can last for years if not opened.

Condensed milk is often used in desserts such every bit no-bake cheesecakes and fudge, caramel and of course is simmered to create easy Dulce de leche. I also use it in my Mud Pie, Rocky Road Ice Foam and Key Lime Cheesecake Dip.

In this Tres Leches Cake recipe, the condensed milk is microwaved for a kiss of caramel flavor.  It also provides rich sweetness.

Evaporated Milk:

Evaporated milk is like to condensed milk in that threescore% of its water is removed But it does non have whatever sugar added.  Because a large percentage of water is removed, it contains college milk fatty than whole milk (approx. half dozen.five% to 3.v%) but all the same far less than heavy foam which 36% milk fatty.

Both sweetened condensed milk and evaporated milk were developed in the 19th century in guild to deliver milk without refrigeration.

I like to apply evaporated milk in my Caramel Sauce , Queso Blanco, baked pastas such every bit One thousand thousand Dollar Macaroni and Cheese and crockpot soups such every bit Spud Soup because information technology does not curdle.

In this easy Tres Leches Cake recipe, evaporated milk is used to thin the heavy cream and sweetened condensed milk but is richer than simply using milk which would brand the cake soggy due to its higher water content.

Heavy Foam:

Heavy cream or "heavy whipping cream" as information technology is labeled, is the thick, fat-rich part of milk, which rises to the top when milk is fresh and is skimmed off before homogenization.  Information technology is rich, indulgent and can exist used in many applications such as pasta sauces, whipped cream, soups, etc. Some of my favorite recipes using whipped foam are Rigatoni in Tomato plant Cream Sauce, Garlic Mashed Potatoes, Tomato plant Basil Soup and Pan Seared Steak with Balsamic Herb Cream Sauce.

In this accurate Tres Leches Cake recipe, the heavy foam adds buttery richness to the cake.

Stabilized Whipped Cream Topping

Now for the crowning Tres Leches topping! Traditional whipped foam toppings will deflate and even commencement weeping within a couple hours.  Stabilized whipped cream, on the other paw, holds its shape for DAYS so you tin brand this piece of cake Tres Leches Cake recipe 100% ahead of time without worrying nearly the topping melting.

You will need:

• heavy cream
• corn syrup
• granulated saccharide
• vanilla extract

The corn syrup stabilizes the whipped foam so its sturdier and dependably dreamy; seriously, culinary changing!  If you are vehemently opposed to using corn syrup, then you tin can supercede it with granulated sugar but be aware your whipped cream topping is no longer stabilized and you should add together the topping but before serving.

How to Make Tres Leches Cake

At that place are a few different steps to brand the best Tres Leches Cake, just they are all very unproblematic and worth EVERY single 2nd!

• Make hot-milk.  In a pocket-size bucket, melt butter with milk over low rut, stirring occasionally until butter is completely melted; refrigerate to slightly absurd.

• Mix dry ingredients.  In a medium bowl, whisk together flour, blistering powder, salt, and cinnamon; set aside.

• Whip eggs and saccharide until sleeky.  In the bowl of a stand up mixer fitted with the whisk attachment, whip eggs on medium speed for 30 seconds, then slowly whip in sugar until incorporated. Increase speed to medium-high and whip for 5-7 minutes until the mixture is very thick and glossy.

• Add dry ingredients.  Reduce speed to low and slowly add together melted butter mixture and vanilla. Add flour mixture one third at a time, scraping down bowl equally needed, then mix on medium speed just until fully incorporated, about xxx seconds; don't overmix.

• 

• 

• Transfer batter to pan.  Transfer concoction to prepared pan and spread into an even layer.  Drop the pan a few times on the counter to remove backlog air bubbles.

• Broil.  Bake at 325 degrees F until toothpick inserted into middle comes out with just a few moist crumbs. Transfer block to wire rack and permit cool 60 minutes.

• Brand tres leches mixture. Meanwhile, pour condensed milk into big microwave-safe basin or large drinking glass measuring cup and embrace tightly with plastic wrap. Microwave on low ability (10%), for xv minutes, stirring and replacing plastic every v minutes.  Remove bowl from microwave and whisk in evaporated milk, heavy cream, and vanilla.  Air-condition to cool.

• 

• 

• Poke cake with holes.  After 60 minutes (cake will nevertheless exist slightly warm), employ a serving fork (or regular fork if you don't take one), poke holes all over the top of block.

• 

• 

• Drench block with tres leches. Slowly and evenly pour milk mixture over block.

• Allow cake residual. Let block sit at room temperature for 15 minutes, then refrigerate UNCOVERED for at least 6 hours, best if overnight.

• Brand whipped topping. Using a stand mixer fitted with the whisk zipper, whip cream, corn syrup, granulated sugar and vanilla on high speed until soft peaks form, 1 to 2 minutes.

• Terminate block. Frost the cake with whipped topping and dust with cinnamon and/or desired garnishes.

TIPS AND TRICKS FOR Best TRES LECHES CAKE RECIPE

• Use parchment paper:  This cake is probable to stick due to the tres leches sinking to the bottom.  Parchment paper ensures your slices come out cleanly every time and makes for easy cleanup.
• Use room temperature eggs.Equally in all my block recipes, you volition need room temperature eggs for this authentic Tres Leches Block recipe. Room temperature eggs mix much easier – you tin can literally experience the difference. This makes it hard to overmix your batter which results in a softer, fluffier, more tender cake. Cold eggs result in a dry, denser block.
• To quickly bring eggs to room temperature:add together warm (non hot) tap water to a bowl and then add together eggs (even so in their shells) for at least 20 minutes.
• DIY whole milk: I normally buy 1 percent, so to make whole milk, add together some heavy foam (which we will demand anyway in this recipe) to a one cup measuring loving cup, then fill the residual with your leaner milk to equal ane loving cup.
• Don't overmix.For the lightest, most tender, all-time Tres Leches Cake, take care not to overmix the flour mixture, mix only until combined. You never desire overmix a flour mixture in one case combined with eggs as this will overdevelop the gluten and result in a tough cake.
• Make certain the cake is level: Spread the batter evenly in the pan with a spatula to ensure it is level prior to blistering then drop the pan on the counter a few times to go rid of any air bubbles.  A level cake will evenly soak up the tres leches instead of information technology pooling in areas.
• Don't over-bake. If you overbake the cake then it will fall in the middle subsequently you remove it from the oven. Bake until the middle is set and a toothpick inserted into the center of the block comes out with simply a few moist crumbs.
• Don't open oven door early.It is of import to not even fissure the oven door until it's fourth dimension to bank check your cakes for doneness. Opening the doors can cause your cake to melt unevenly and to fall in the eye.
• Don't poke holes to the bottom.  Poke the holes into the cake almost ¾ of the way down so you aren't breaking the lesser of the cake.
• Make clean fork. Wipe your fork occasionally for a make clean piercing because the warm crumbs will desire to stick to it.
• Let tres leches cool.  After you accept combined the tres leches, refrigerate it until completely cold before pouring over the cake.
• Add together tres leches to warm cake.  Pouring cold tres leches over a slightly warm block produces the all-time results as the cake sucks up the liquid as it cools.
• Don't shortcut the soaking. While you tin can soak the easy Tres Leches Block for as little as half-dozen hours, it is actually all-time to soak overnight.  The longer the cake has a chance to soak, the more than milk mixture it can absorb, resulting in a richer, more than flavorful cake.
• Don't over-trounce whipped cream. Beat the whipped topping until soft to medium peaks but don't over beat because this can cause the cream to split up.
• Corn syrup substitute. The corn syrup stabilizes the whipped cream and then it doesn't deflate or weep. You may substitute the corn syrup for an equal corporeality of granulated sugar but exist aware your topping is no longer stabilized and will need to be used and served immediately.
• Top with plenty of cinnamon.  I highly encourage a generous topping of cinnamon  – information technology is divine!

HOW TO AVOID SOGGY TRES LECHES Cake

In order to avoid soggy Tres Leches Cake, please employ the homemade hot-milk sponge cake in this recipe and avoid whatsoever boxed sponge cake mixes or yellow cake mixes.  Traditional sponge cake volition dissolve nether the large quantity of liquid and traditional yellow block doesn't take enough structure and can become a soggy mess.

Furthermore, don't nether-bake your block or you are setting yourself up for a soggy cake. Lastly, don't substitute heavy cream or any of the milks for evidently milk.

What should I superlative Accurate Tres Leches Cake with?

Topping accurate Tres Leches Block can exist as uncomplicated as dusting with cinnamon or y'all can get all sorts of fancy by garnishing with tropical fruit such as mangos or pineapple, berries such every bit raspberries or strawberries, drizzling with caramel or chocolate or topping with toasted coconut, lime zest or basics.

Does Tres Leches Cake need to exist refrigerated?

Yeah, Tres Leches Cake should be refrigerated because it is saturated with three types of dairy plus the whipped topping.

Is Authentic Tres Leches Cake Served Cold?

Yes, accurate Tres Leches Cake is traditionally served cold.   It is best to make it a day ahead of time and then it can sit in the refrigerator overnight and absorb all of liquid.

How long does easy Tres Leches cake keep for?

Tres Leches Cake should be tightly covered and stored in the fridge.  Information technology is good for up to v days – if it lasts that long!

Tin You Make Tres Leches Cake recipe Alee of Time?

Yes!  This authentic Tres Leches Cake recipe tin exist made 1-2 days in advance and will taste even better as the cake has more fourth dimension to soak up the tres leches.  Y'all tin can even add the whipped foam topping IF you utilise the corn syrup because this stabilizes the whipped cream.  If you lot don't utilize the corn syrup, you will want to add the topping correct earlier serving or it won't be every bit fluffy.

If yous want to make the cake further in accelerate than a couple days, I advise making the cake portion, poking with holes, and then freezing.

CAN I FREEZE TRES LECHES Block?

 You may freeze the cake portion of the Tres Leches Cake only not the assembled, soaked cake or it will become mushy.  The topping besides doesn't freeze well.

To freeze the cake portion:

• Broil and poke holes in cake according to directions.
• Let cake cook completely.
• Tightly double wrap the cake while in the pan with plastic wrap.
• Freeze cake for up to 3 months.
• Allow the cake to thaw overnight in the refrigerator and then unwrap and come to room temperature on the counter.
• Keep with drenching the cake in tres leches, refrigerating and topping with whipped cream according to recipe instructions.

Looking for more Cake recipes?

• Raspberry Cheesecake with Chocolate Ganache
• Caramel Brownish Sugar Pound Block
• Kentucky Butter Cake
• Chocolate Eclair Cake
• Easy Molten Chocolate Lava Cakes
• Kokosnoot Cake (Triple Coconut)
• Lemon Blueberry Cake
• Carrot Cake with Pineapple Cream Cheese Frosting

Desire to try this Tres Leches Cake RECIPE?

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Cake

• i cup whole milk see notes for DIY
• viii tablespoons unsalted butter (1 stick) cubed
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 large eggs at room temperature
• 2 cups granulated sugar
• two teaspoons vanilla extract

Tres Leches Milk Mixture

• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) tin can evaporated milk
• i cup heavy cream
• one teaspoon vanilla extract

Stabilized Whipped Foam Topping

• ii cups (ane pint) heavy whipping foam
• two tablespoons corn syrup see notes
• ii tablespoons granulated sugar
• 1 teaspoon vanilla extract

• Rut oven to 325 degrees F. Line the bottom of a 9×13 baking pan with parchment newspaper then spray the unabridged inside of the pan with nonstick baking spray with FLOUR; set aside.

• In a small bucket, melt butter with milk over low heat, stirring occasionally until butter is completely melted; refrigerate to slightly cool.

• In a medium bowl, whisk together flour, blistering pulverization, table salt, and cinnamon; set aside.

• In the basin of a stand mixer fitted with the whisk attachment, whip eggs on medium speed for thirty seconds, and then slowly whip in saccharide until incorporated. Increment speed to medium-high and whip for v-vii minutes until the mixture is very thick and sleeky.

• Reduce speed to low and slowly add melted butter mixture and vanilla. With the mixer even so on low, add flour mixture ane third at a time, scraping down basin as needed, then mix on medium speed just until fully incorporated, nearly 30 seconds; don't overmix.

• Transfer batter to prepared pan and spread into an even layer.

• Bake at 325 degrees F until toothpick inserted into heart comes out clean, 45 to 55 minutes. Transfer cake to wire rack and allow cool sixty minutes.

• Meanwhile, brand the milk mixture: Pour condensed milk into large microwave-safe basin or large drinking glass measuring cup and cover tightly with plastic wrap. Microwave on low power (10%), for 15 minutes, stirring and replacing plastic every five minutes. (Brand certain you are microwaving on low after every time you stir otherwise the mixture will explode!) Remove bowl from microwave and whisk in evaporated milk, heavy cream, and vanilla. Refrigerate to cool.

• Afterwards hour (block will nevertheless be slightly warm), utilize a serving fork (or regular fork if you lot don't take one), poke holes all over the top of cake (rows about ½-inch autonomously, come across photos).

• Slowly and evenly pour milk mixture over the cake. Allow cake sit at room temperature for 15 minutes, and then refrigerate UNCOVERED for at least 6 hours, all-time if overnight.

Topping

• Afterwards the cake has been refrigerated for at least 6 hours (or anytime after), you tin can make and add the whipped topping. After frosting, you tin serve immediately or refrigerate until ready to serve.

• To brand topping: Using a stand mixer fitted with the whisk attachment, whip cream, corn syrup, granulated sugar and vanilla on high speed until soft peaks form, one to 2 minutes. Frost the cake and dust with cinnamon and/or desired garnishes.

Tips and Tricks

• Use parchment paper:  This block is likely to stick due to the tres leches sinking to the lesser.  Parchment paper ensures your slices come out cleanly every time and makes for piece of cake cleanup.
• Use room temperature eggs.Every bit in all my cake recipes, y'all volition need room temperature eggs for this authentic Tres Leches Cake recipe. Room temperature eggs mix much easier – you can literally experience the deviation. This makes it hard to overmix your batter which results in a softer, fluffier, more tender block. Cold eggs result in a dry, denser cake.
• To apace bring eggs to room temperature:add warm (not hot) tap water to a bowl then add together eggs (still in their shells) for at least 20 minutes.
• DIY whole milk: I normally purchase ane pct, so to make whole milk, add some heavy foam (which we will demand anyway in this recipe) to a one loving cup measuring cup, then make full the rest with your leaner milk to equal 1 cup.
• Don't overmix.For the lightest, most tender, best Tres Leches Cake, accept care not to overmix the flour mixture, mix simply until combined. Yous never want overmix a flour mixture in one case combined with eggs as this will overdevelop the gluten and result in a tough cake.
• Make sure the cake is level: Spread the concoction evenly in the pan with a spatula to ensure it is level prior to baking then drop the pan on the counter a few times to become rid of any air bubbles.  A level cake will evenly soak up the tres leches instead of it pooling in areas.
• Don't open oven door early on.It is important to non even crevice the oven door until information technology's time to check your cakes for doneness. Opening the doors tin can cause your cake to melt unevenly and to fall in the center.
• Don't poke holes to the bottom.  Poke the holes into the block about ¾ of the way downwards and so y'all aren't breaking the bottom of the cake.
• Clean fork. Wipe your fork occasionally for a clean piercing because the warm crumbs will want to stick to it.
• Let tres leches cool.  After you have combined the tres leches, air-condition information technology until completely cold before pouring over the cake.
• Add together tres leches to warm block.  Pouring cold tres leches over a slightly warm cake produces the all-time results as the block sucks up the liquid as it cools.
• Don't shortcut the soaking. While y'all can soak the easy Tres Leches Cake for as little as six hours, it is really best to soak overnight.  The longer the block has a chance to soak, the more milk mixture it tin absorb, resulting in a richer, more flavorful cake.
• Don't over-beat whipped cream. Trounce the whipped topping until soft to medium peaks simply don't over beat considering this tin can cause the foam to split up.
• Corn syrup substitute. The corn syrup stabilizes the whipped foam so it doesn't deflate or weep. You lot may substitute the corn syrup for an equal amount of granulated sugar just exist aware your topping is no longer stabilized and will demand to exist used and served immediately.
• Top with plenty of cinnamon.  I highly encourage a generous topping of cinnamon  – information technology is divine!

Storage

Tres Leches Block should exist tightly covered One time You Add THE TOPPING – not before – and stored in the fridge.  It is adept for upwardly to five days.

Brand Ahead

This Tres Leches Cake recipe tin be made ane-2 days in advance and will gustatory modality fifty-fifty improve as the cake has more time to soak up the tres leches.  You tin even add the whipped cream topping IF you use the corn syrup because this stabilizes the whipped cream.  If you don't employ the corn syrup, you volition want to add the topping right before serving or it won't exist equally fluffy.

How to Freeze

 You may freeze the block portion of the Tres Leches Cake but not the assembled, soaked block or it will become mushy.  The topping too doesn't freeze well.

To freeze the cake portion:

• Broil and poke holes in block according to directions.
• Let block melt completely.
• Tightly double wrap the cake while in the pan with plastic wrap.
• Freeze cake for up to 3 months.
• Permit the cake to thaw overnight in the refrigerator so unwrap and come to room temperature on the counter.
• Proceed with drenching the cake in tres leches, refrigerating and topping with whipped cream according to recipe instructions.

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Recipe slightly adapted from Cook'southward Illustrated, Best Ever Desserts, pg. 18

Source: https://carlsbadcravings.com/tres-leches-cake/

Posted by: petershavour61.blogspot.com

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