Servings: 12 to 16
This take on the classic Mexican tres leches cake is generously topped with tequila-spiked whipped cream and sweet, juicy summer berries.
Make Ahead Tips
You can soak the cake in the milk mixture up to a day ahead and top it up to 2 hours ahead.
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I made this cake without the booze and slightly less soaking liquid than called for. Having never made or tasted tres leche cake before, I didn't know what to expect. I'm pretty sure it came out perfectly (looked just like the picture, anyway!), and the flavor was great, but it was way too soggy for my taste. I'm going to try again with maybe, 2/3 or 3/4 of the soaking liquid. I heartily agree with the other posters: do be sure to make it the day before you need it. I made mine in the afternoon and served it in the evening, and it was much better on the second day.
Great recipe, made as is, but I've also made it with raspberries and Grand Marnier with good results.
Made this cake for our family Easter celebration. Did not add any alcohol (because of the kiddies) but definetely will try it with maybe amaretto! This was amazingly delicious and I must say that making it 24 hours ahead and letting it sit for that long in the fridge was the best tip ever, cake soaked up the liquid portion real well! East step by step instructions! Although instead of taking it assembled to our gathering, I left the 3 items, cake part, whipped cream and strawberries separate and had everyone put as much whip cream and straberries as they desired. Also made the cake not becoming too soggy from the berries. So left overs can be put in fridge and eaten next day! Really good recipe! Will definitely be making it again! ;-)
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