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Posted on: May 15th, 2008
Filed Under: [ Food ] [ Tomás' Picks ]
Pastel de Tres Leches. Just mention those four words to those who have tasted the traditional “cake of three milks,” and they often become both gaga and wary — as if it were an intoxicating drug they had to quit but are unable to forget.
At its most basic, Tres Leches is just a big, luscious sponge. Once you bake the dense cake, you soak it in a mixture of sweetened condensed milk, evaporated milk and cream.
Some cooks top it with whipped cream. Others shellac it with shiny meringue. It seems as innocent as a wedding cake!”*
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