The Cake Slice: Johnny C’s Tres Leches Cake
August 20, 2010 at 4:22 pm | Posted in cakes & tortes, groups, simple cakes, sweet things, the cake slice | 19 Comments
Who is Johnny C? Yeah, I don’t know. What’s a tres leches cake? That I do know! “Tres leches” actually refers to a soaking sauce usually made of condensed, evaporated and regular milks (sometimes coconut milk or cream gets in there, too) that soaks its way into every pore of a spongy cake. As a self-proclaimed connoisseur of fine cakes from around the globe, pastel de tres leches is truly one of my favorites.
This recipe, though…well, it wasn’t a bad one, but an old coworker, who’s from Columbia, gave me the recipe his sister makes for every family gathering, and I think it’s much better. While this cake is made using the creaming method, hers is more of a separated egg sponge, and it really takes in the soaking liquid in a different way. When you put a fork into hers, you see how spongy and it is, and the milk just barely starts to weep out…it turns almost puddingy if you keep it overnight. Johnny C’s absorbed the milk and just trapped it there…it was a little too heavy for my tastes, but I’ll admit it was much improved with a little rum whipped cream (then again, what isn’t?).
I’ll stick to my preferred version of pastel de tres leches (I’ll post it sometime, I promise!), but if you want to give Johnny C’s a go, here’s a printable link to the recipe, or get your hands on a copy of Southern Cakes by Nancie McDermott. Cruise through the list of The Cake Slice Bakers to check out all of our tres leches cakes this month!
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With all of the baking that I do, can you believe that I’ve never tasted a tres leches cake? I’ve been looking for a recipe to try, so can’t wait to read about your fav version.
Comment by Linda— August 20, 2010 #
I would love to try your preferred tres leches recipe 🙂 I was pleasantly surprised by this month’s cake, but then again, it was the first tres leches cake I’ve ever made/had, so I didn’t really have any point of reference.
Comment by Allison— August 20, 2010 #
umm.. someone get me a spoon.
Comment by Natalie— August 20, 2010 #
Oooh I can tell it’s pretty heavy, but that’s not necessarily a bad thing! It looks delicious 🙂
Comment by Sues— August 20, 2010 #
Rum whipped cream sounds to die for…I agree with you on the cake…nothing great…just okay. You cake looks awesome though.
Comment by dawn— August 20, 2010 #
Your cake looks great. I love the sound of the rum cream on top – dreamy
Comment by katie— August 21, 2010 #
Your cake looks absolutely delicious, I need a bite!
Comment by Cooking Gallery— August 21, 2010 #
I agree with you about the texture of the cake. I’ve made and have tasted many others and while this one was good, it was not great. I changed mine up a bit and made a chocolate version- it was good but the texture as you said was definitely different.
Your cake looks great!
Comment by Monica H— August 22, 2010 #
looks delish… but I’m going to have to patiently wait for you to post “Your” recipe… 🙂
Comment by jan— August 22, 2010 #
The photo of the berries is gorgeous, though!
Comment by Pennies on a Platter— August 23, 2010 #
I think this was a good attempt at tres leches but not quite an authentic pastel de tres leches.
Comment by Eliana— August 23, 2010 #
this looks amazing! :O)
Comment by Betty— August 29, 2010 #
Please post your recipe.
Comment by Leigh— September 5, 2010 #
If you look at the last paragraph, you will see a link to the recipe.
Comment by steph (whisk/spoon)— September 5, 2010 #
Well I can’t wait for you to post your favorite recipe!
Comment by Amanda— September 5, 2010 #
Ohhh Tres Leches cake is so good!!! it is so moisted and fluffy its irresistable!
Comment by chocolate freckles— September 7, 2010 #
This looks sooooo yummy!
Comment by Stacie H. Evers— September 23, 2010 #
Do we need to start a petition to get this amazing tres leches recipe?!
Comment by Miri— November 9, 2010 #
no, i just need to find it! all my recipes and most of my cookbooks are in boxes right now (we recently moved and i haven’t unpacked them yet).
Comment by steph (whisk/spoon)— November 10, 2010 #