Does anyone have a recipe for tres leches cake? Thank you.
Ruben Guerra, Palm Harbor
Patricia McCullough of Spring Hill shares a recipe she enjoys from a cookbook of easy Mexican recipes. Tres leches means three milks, and the three in this recipe are sweetened condensed milk, evaporated milk and whipping cream. Spiked with a bit of rum, this is a very moist cake. For this recipe I used Betty Crocker yellow cake mix with pudding in the mix and Rhum Barbancourt white rum. I do not think it's necessary to use anything other than a white rum. It's more neutral tasting than a dark or spiced. You can substitute rum extract, if desired. When mixing the ingredients for the sauce, I used a whisk to thoroughly combine the thick sweetened condensed milk. It took no time for the hot cake to absorb the mixture. I was unable to find coconut chips so I substituted sweetened coconut. An Internet search produced a variety of sources for them at a reasonable price, before shipping. When making the topping I added about a teaspoon of sugar to sweeten the topping. This is totally optional and I have not reflected the sugar in the recipe. There are many layers of flavors in this dessert and they all meld very well together. The toasted coconut and crunch from the macadamia nuts are just another delicious layer.
Oldsmar resident Eleanor Pielak would like a recipe for Nordstrom's Bistro Cafe white chocolate bread pudding at International Plaza. She says it's the most divine bread pudding she has ever had.
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