From the UK and made this for the first time the other day and took it to a bbq and also made your Coffee cake. Everybody went mental for both , however the Tres Leches went in a flash!!! Everybody loved it. Thank you for your videos you really have helped me with my baking and now if I ever feel bored or a bit stressed I make cakes. Which is something I always thought I wasn’t good at. Thank you 😊
My husband is from Guatemala! We just got back a couple of weeks ago from visiting his family there. I have learned to love the country and rich culture. Thanks for sharing this recipe.
What the heck!! I actually have ALL of those ingredients!! I’m on it tomorrow. I made your flan a couple wks ago & it was so silky smooth. I’m going to give the cinnamon rolls a second try.
If it’s too rich for you, half the condensed milk. I sometime use reg milk and replace the heavy cream. I also sometimes use vanilla in combination with a rum extract. The original tres leches actually uses rum.
Muy bien🤗😍🇩🇴 this is another way to make this wonderful dessert, thank you Anna Olson you are the best!! And I'm going to tell you a secret, most of your recipes I converted into a gluten free recipes for my husband and they come out great, thanks again. Love you ❤
Why not just a tiny bit of both? Personally, I also add about 1/3 cup of golden aged rum to the milk mixture. Really helps balance the sweetness and richness of the milk, and is not overly rummy/alcohol tasting. Hope that helps!
Delicious! in my country PERU, we don't put milk in the mix to make the cake.For the three milks, we mix in a pot and boil (milk cream, evaporated milk and condensed milk) and bathe it in the cake. =)
I made this Tres Leches cake, and my rating is 6/10. My rating is not as high as it could be because of three main reasons. My first reason is the lightness of this sponge cake. This sponge cake was very filling and thick, which in some recipes this should be a good thing. But when I think of milk and a sponge cake I think of lightness, moistness and a hint of sweetness, almost like a cloud. Unfortunately, this recipe was not how I expected it to be. I believe part of this is, because the instructions said to melt the butter with the first milk. Part of what makes cakes light is the creaming process, which incorporates air, thus making the cake lighter and tender. This may give reason to why the sponge cake doesn't have enough lightness. My second reason is the amount of milk used in this recipe. I believe the sponge cake needed more milk to soak in, which will help with the moist dilemma. My last reason is the sweetness level, I believe recipe had a tad too much sweetness. I would advise that you use less sugar in the batter or unsweetened condensed milk. Disclaimer: In NO ways am i trying to insult nor offend the person who created this recipe. I am merely giving suggestions and ways to make it better than it already is. I find it so selfless how Ms. Olson gives us free content and recipes. She is very knowledgeable, and I respect her opinions. Thank you😁
Normally in Mexico tres leches’ sponge has no added fat to it. It’s basically flour, eggs and sugar. That’s it. It’s probably the most popular cake in this country, I had it for every single birthday party when I was younger… and I absolutely hate it. 😂
When y come México city In case y live in other state or country, try the Macram bakery. They got differents kind of tres leches cake, recomend on there the coffe one. Or try to make el de chocolate abuelita or conejo de chocolate tres leches cake i love that ones ! Saludos
Y ahora ya hay de sabores.... Cajeta, capuccino, durazno, fresa, rompope.... 😋😋😋😋😋.... Todos son DELICIOOOOSSOOOSS.... Soy super fan del pastel de tres leches.....
Sadly, it is difficult to reduce or even change the amount of sugar in BAKED cakes because cake making is all about science, and sugar is integral to the structure. That said, it is entirely possible to swap out the sugar in one-layer cakes, such as 9 x 9, or 9 x 13" pans. I've done it very successfully. Not a PRAYER, however, with a layer cake. Good sugar substitutes are Pyure Organic Stevia Mix and Truvia (which is essentially the exact same thing, only more expensive. You can find Pyure at Walmart or on Amazon, definitely; other places as well, but Amazon's price is the best. and they sell it in 1 lb., bags as opposed to the smaller amount in Truvia's plastic jars). Hope that helps!
I always reduce the amount of sugar in my cakes from what the recipe calls for, and they turn out fine. Recipes are formulated by bakers according to taste, not science. As long as there is a reasonable amount of sugar in proportion to the fats then the structure won't be affected. I find that many recipes, especially British ones are far sweeter than they need to be. Try it! 😊
I've never had a home made tres leche cake but after seeing this video I'm ready to give it a shot! Also, I noticed that you put powdered milk in the cream. Can you tell me what that does? Does it stabilize the whipped cream? Thanks Anna. I love your recipes!! 💞
Im confused. I thought the three milks was because its combination of 3 liquids which is then poured on top of the cake, and not counting the one used in the batter? O.o
You are right. In Latin America we mix: whole milk, condensed milk and evaporated milk and pour all the liquid into the baked sponge cake. The cake is very moist and sweet when its done, so we use less sugar in the cake batter. But this is Anna's recipe and I think its worth to try it!😄
Why are we using whipping cream when we are not going to whip it in the soak mixture? Can you use normal milk instead? Or whipping cream makes a huge difference?
@@violetnguyen506 Hi Violet, thank you for the answering my question.😊❤❤❤ I've stabilized whipped creame with geletin in the past. I'd love to try the powdered milk but I have to buy a big box of it and it just just doesn't make sense.
Ill let you know a secret, I sometimes use a presets box cake mixture and it is delicious. Also, make your tres leches at least 2 days before, the longer you let it sit, the better it is and in the day if Servín got, then add the whip cream.
Maybe is a Guatemala tres leches cake style but the original recipe is from Mexico the cake sponge is less heavy, less sweet and the tres leches mix has regular milk instead of whipped cream and pecans instead of coconut flakes ….but good try and I pretty sure is delicious too…sorry if I seem mean, but I think any original recipe from any country ... it must be show as it is, or at least say that it is not the original recipe it’s a own version 🤷🏻♀️
Tried today guys and didnt went well.She gave us wrong measurements of the ingredients .the only thing that went well was the topping the rest failed completely 😑
Where did she get this recipe???? The cake in Tres Leches is made without milk or butter! It’s only egg whites, egg yolks (yes, separated to achieve sponginess), sugar, salt, vanilla, whole purpose flour and baking powder. The three milks are whole, condensed and evaporated milk, that are blended well and used to drench the sponge cake. Also, the cake is topped with Swiss meringue or even a simple sweet meringue. SMH.-
From the UK and made this for the first time the other day and took it to a bbq and also made your Coffee cake.
Everybody went mental for both , however the Tres Leches went in a flash!!!
Everybody loved it.
Thank you for your videos you really have helped me with my baking and now if I ever feel bored or a bit stressed I make cakes.
Which is something I always thought I wasn’t good at.
Thank you 😊
My husband is from Guatemala! We just got back a couple of weeks ago from visiting his family there. I have learned to love the country and rich culture. Thanks for sharing this recipe.
I followed your recipe and for the first time I had the perfect "sponge cake". Thank you very much, the cake is dangerously delicious.
I’ve never seen a more beautiful tres leches cake. 👌
Thank you Anna! This is so perfect for Easter family's menu too. Best vishes. Katie from Hungary. ❤
Anna, thanks a lot for your videos!💗
I started my baking career with your help🙌❤️
What the heck!! I actually have ALL of those ingredients!! I’m on it tomorrow. I made your flan a couple wks ago & it was so silky smooth. I’m going to give the cinnamon rolls a second try.
Love watching you bake ...from South Africa🇿🇦
I used to make três leches all the time but it is sooo rich and really sweet...i like to add fruit on top instead of the coconut....like berries
If it’s too rich for you, half the condensed milk. I sometime use reg milk and replace the heavy cream. I also sometimes use vanilla in combination with a rum extract. The original tres leches actually uses rum.
I do switch it up
I use condensed coconut milk instead.
Its less sweet ..and I also use rum extract and sometimes even almond
I just made this and its absolutely perfect i looooove it
Sounds awesome. Can't wait for big parties to start again, so that I can cook this baby !
Muy bien🤗😍🇩🇴 this is another way to make this wonderful dessert, thank you Anna Olson you are the best!! And I'm going to tell you a secret, most of your recipes I converted into a gluten free recipes for my husband and they come out great, thanks again. Love you ❤
With a chocolate cake is very good too. Thank you for sharing.
So well demonstrated.
Anna, you instill confidence in all your viewers ( and fans 😃).
Hi Anna, I finally made this cake yesterday.
It came out perfectly.
Thanks for the recipe
Très Lèches Cake looks incredible!
It’s also a popular dessert from Texas to California. It’s one of my favorites!!
Simply delicious!! What a creamy, sweet, and yummy cake it is! However, I prefer it with a pinch of cinnamon on top instead of coconut.
Why not just a tiny bit of both? Personally, I also add about 1/3 cup of golden aged rum to the milk mixture. Really helps balance the sweetness and richness of the milk, and is not overly rummy/alcohol tasting. Hope that helps!
@@alyssacunningham5690 Sounds great! I like the idea and I´m sure it would taste fantastic! Thanks.
I cannot wait to make this cake, will be my first time making it and eating it! I love all your videos Anna! A big thank you!
I am from Mexico and this cake is my favorite dessert ever
I love it. Definitely it's another recipe, but I'm fan of all tres leches cakes. I'm going to try it.
An amazing cake. Thank you for sharing
Hi there, Anna! Greetings from Santo Domingo, Dominican Republic. One of my favorite recipes ever! DO 👍👍👍👍❤❤❤❤
Un bizcocho espectacular y super sencillo.Gracias por mostrarnos tu linda receta. Saludos
Delicious! in my country PERU, we don't put milk in the mix to make the cake.For the three milks, we mix in a pot and boil (milk cream, evaporated milk and condensed milk) and bathe it in the cake. =)
Simply love for this cake ❤️
I'm from Guatemala! I'm glad that you came for a visit! What did you like the most? Aside tres leches, which dish did you enjoy the most?
A tres leches is something I have really been wanting to try
Very nice cake and delicious ❤️❤️👍
Oh my word I need to eat this so like right now
Gracias anna por compartir la receta
Gracias👍from mexico
Thank you so much for your so nice teaching videos 👍🌹👍🌹👍🌹
It’s look really delicious and very soon I’ll try it.
Very appetizing
Delicious cake.
I can't wait to make it 😍 I have prepared your chocolate cake twice and it is just my best so far 😋
I made this Tres Leches cake, and my rating is 6/10. My rating is not as high as it could be because of three main reasons. My first reason is the lightness of this sponge cake. This sponge cake was very filling and thick, which in some recipes this should be a good thing. But when I think of milk and a sponge cake I think of lightness, moistness and a hint of sweetness, almost like a cloud. Unfortunately, this recipe was not how I expected it to be. I believe part of this is, because the instructions said to melt the butter with the first milk. Part of what makes cakes light is the creaming process, which incorporates air, thus making the cake lighter and tender. This may give reason to why the sponge cake doesn't have enough lightness. My second reason is the amount of milk used in this recipe. I believe the sponge cake needed more milk to soak in, which will help with the moist dilemma. My last reason is the sweetness level, I believe recipe had a tad too much sweetness. I would advise that you use less sugar in the batter or unsweetened condensed milk. Disclaimer: In NO ways am i trying to insult nor offend the person who created this recipe. I am merely giving suggestions and ways to make it better than it already is. I find it so selfless how Ms. Olson gives us free content and recipes. She is very knowledgeable, and I respect her opinions. Thank you😁
Thank you so much for the recipe 😊😁😃😄😍🤗☺
Normally in Mexico tres leches’ sponge has no added fat to it. It’s basically flour, eggs and sugar. That’s it. It’s probably the most popular cake in this country, I had it for every single birthday party when I was younger… and I absolutely hate it. 😂
When y come México city In case y live in other state or country, try the Macram bakery. They got differents kind of tres leches cake, recomend on there the coffe one. Or try to make el de chocolate abuelita or conejo de chocolate tres leches cake i love that ones ! Saludos
My favorite cake...i love it❤
It look amazing Anna thank you
Omg she has a recipe too ??!! Yaaas
You are beautiful and beautiful baking style
I love your smile from Pakistan 👍
Adorable como siempre...
It looks soooo gooooooood
I'll wash all the dishes for a month if you make one for me🤣
The video quality for recent videos is really good, even for 480p
Delicious!
Oh YUMMMMMMMM!
I love ur vids Anna
Looks delicious 😋 I recently made chocolate cake tres leches and it was yummy I’m going to be trying pineapple 🍍 tres leches perfect for summer
It’s actually piña colada tres leches
Thanks Anna delicious 😋😋😋😋😋 love it❤❤❤❤😘🌷
U r the BEST 😘😘😘😘
Y ahora ya hay de sabores.... Cajeta, capuccino, durazno, fresa, rompope.... 😋😋😋😋😋.... Todos son DELICIOOOOSSOOOSS.... Soy super fan del pastel de tres leches.....
I looked at this thumbnail for so long. That whipped cream looked like ramen and it took me a good minute to figure it out hahah. Great recipe
Delicious 😋
Great
Yummmm
Looks great! Doe the cake need to completely cool before adding the milks?
No. You can wait about 15-20 minutes and then add the milk mixture.
Great idea 👌 love it.
Can I bake to he sponge cake with 1 cup of sugar instead of two?
Trying to reduce sugar intake😜
Sadly, it is difficult to reduce or even change the amount of sugar in BAKED cakes because cake making is all about science, and sugar is integral to the structure. That said, it is entirely possible to swap out the sugar in one-layer cakes, such as 9 x 9, or 9 x 13" pans. I've done it very successfully. Not a PRAYER, however, with a layer cake. Good sugar substitutes are Pyure Organic Stevia Mix and Truvia (which is essentially the exact same thing, only more expensive. You can find Pyure at Walmart or on Amazon, definitely; other places as well, but Amazon's price is the best. and they sell it in 1 lb., bags as opposed to the smaller amount in Truvia's plastic jars). Hope that helps!
@@alyssacunningham5690 thank you👍
I always reduce the amount of sugar in my cakes from what the recipe calls for, and they turn out fine. Recipes are formulated by bakers according to taste, not science. As long as there is a reasonable amount of sugar in proportion to the fats then the structure won't be affected. I find that many recipes, especially British ones are far sweeter than they need to be. Try it! 😊
Yup 2 cups of sugar is way too much. I would reduce both sugar to 1 cup instead of 2 cups and the condensed milk to half a can instead of a full can.
great
❤
Anaa u r super
Look very delicious 🤤 😋🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂🎂
I am thinking Tres leches with some of Rompope on It 🤣🤣🤣🤣
Please advise how best to toast coconut
Due to the syrup and the whipped cream topping, does it need to be refrigerated?
😋😋😋
*laughs in lactose intolerance*
Yum 🤤
I've never had a home made tres leche cake but after seeing this video I'm ready to give it a shot! Also, I noticed that you put powdered milk in the cream. Can you tell me what that does? Does it stabilize the whipped cream? Thanks Anna. I love your recipes!! 💞
Yes it does......more of a 'set' finish.
Me podria dar la receta en castellano por favor. Gracias.
What if I want to make mango tres leches ?
You can make it four leches by piping some Dulce de Leche on top with your whipping cream!
Would cake flour be better?
Im confused. I thought the three milks was because its combination of 3 liquids which is then poured on top of the cake, and not counting the one used in the batter? O.o
You are right. In Latin America we mix: whole milk, condensed milk and evaporated milk and pour all the liquid into the baked sponge cake. The cake is very moist and sweet when its done, so we use less sugar in the cake batter. But this is Anna's recipe and I think its worth to try it!😄
@@itacoello5302 Yeah I thought thats how it usually was. Thanks. But I bet Anna's cake is still delicious though.
@@kidfrom1981 I agree with you!. She mentioned in the video that are different recepies to make it.
Why are we using whipping cream when we are not going to whip it in the soak mixture? Can you use normal milk instead? Or whipping cream makes a huge difference?
It does not, I often use milk instead of heavy cream to make it less heavy.
0:50 🤣
What was the purpose of the powdered milk in the whipped creame?
Powdered sugar and skim milk powder are for stabilizing the whipped
@@violetnguyen506 Hi Violet, thank you for the answering my question.😊❤❤❤ I've stabilized whipped creame with geletin in the past. I'd love to try the powdered milk but I have to buy a big box of it and it just just doesn't make sense.
Driving me insame the way your saying it.
Any particular reason for not using self-raising flour, or is it just that it's hard to find in Canada? 🤗
Professional baker/confectionary NEVER uses self-raising flour, that's industry nonsense.
@@VIDEOGAMEPLUS true that!
Can we use oil instead of butter?
Ill let you know a secret, I sometimes use a presets box cake mixture and it is delicious. Also, make your tres leches at least 2 days before, the longer you let it sit, the better it is and in the day if Servín got, then add the whip cream.
The recipe in the description says the topping uses 2 1/2 cups of whipping cream, but in the video she says 2 cups. Does anybody know which is right?
It doesn’t matter. Just taste it for sweetness but really it doesn’t matter because the tres leches will be sweet enough.
soy una de las pocas latinas que no le gusta este postre
Why don’t you let us see what the cake is like inside. It’s no good letting us see a pile of cream with coconut on
Wish you cut it so we can see the inside
oh my lord the double narration is making me go INSANE 😭 no hate though, Anna!
هي هذي مو وصفة الترليشا (كيكة الحليب ) التركية 🤔
2 cups of sugar that's bit too much 🙄
I was hoping that you would have cut a slice so we could see the cake! 😩
Why is my cake sinking in the middle 😩
Don't worry, the middle was probably not baked enough but the whipped creame will hide the dip in the middle😊.
Maybe is a Guatemala tres leches cake style but the original recipe is from Mexico the cake sponge is less heavy, less sweet and the tres leches mix has regular milk instead of whipped cream and pecans instead of coconut flakes ….but good try and I pretty sure is delicious too…sorry if I seem mean, but I think any original recipe from any country ... it must be show as it is, or at least say that it is not the original recipe it’s a own version 🤷🏻♀️
Tried today guys and didnt went well.She gave us wrong measurements of the ingredients .the only thing that went well was the topping the rest failed completely 😑
ugh!!!.... i was waiting all this time to see you take a piece and cut through it so we could see the moist and fluffiness of the cake.
disappointed.
Where did she get this recipe???? The cake in Tres Leches is made without milk or butter! It’s only egg whites, egg yolks (yes, separated to achieve sponginess), sugar, salt, vanilla, whole purpose flour and baking powder.
The three milks are whole, condensed and evaporated milk, that are blended well and used to drench the sponge cake. Also, the cake is topped with Swiss meringue or even a simple sweet meringue.
SMH.-
*skips because is not made by a latin@ *
Come on i was expecting my people