Claire I am so happy you did this recipe and my husband and I can't wait to try it out. Thank you for all the videos and instructions we look forward to Thursdays and we just adore you!
Literally made this last week, I didn't invert the sponge properly so it broke. But fear not! I let it soak, crumbled the whole thing and made mini dessert cups layered with whipped cream, hazelnuts and cinammon. It was PHENOMENAL.
I am fascinated by recipes from other cultures, especially those that include ingredients I've never tasted. I've never tasted buffalo milk! Thanks so much for your comment. It makes me aware of yet another aspect of preparing foods.
As someone who is starting to become lactose sensitive I need to try this cake before I become full blown intolerant… or plan a day where I’ll be home all day when I eat the cake
Highly recommend milk kefir. It cured my lactose sensitivity. Especially Zymosi brand with a flying cow, if you can find it. I'd drink about a cup a day.
This is the one cake that reminds me of childhood. My moms tres leche cake was always on high demand. I always remember helping her with poking the wholes. Funny enough all of our family is lactose so we suffered after eating 😂. Yours looks great you even got that pool of milk at the bottom.
I´d actually recommend pouring the soak while the sponge is still warm OR heat up the soak and pour it on the cooled sponge. If one of the 2 is warm, its gonan absorb the liquid much much better
I agree with Claire about not adding sugar to the whipped cream topping, but I might add a few tablespoons of Frangelico to echo the hazelnuts inside. Love the channel! Thanks to every soul (cats included) involved.
I watch this like five different times so I can get the recipe and technique, right and I watched her drop the container about 10 times. Laughed every time.🤣
My mom has made tres leches on my life but I’m excited to try this one just to taste the difference since I’ve only ever had her 😋 One thing she does to get the most moist, soaked cake is that she precuts the cake after baking and then pours the milk and it is mouthwatering 🤤
Once had some of this made by a friend, whose sons finished the whole milk she bought before she could rescue them and had to substitute that with almond milk instead (still used evaporated milk and condensed milk though) and we ended up liking the almond milk in it because of the light nuttiness it added.
Claire, I recently made your roasted plum and biscoff icebox cake for a galentine’s day dinner and it was SHEER HEAVEN. One of the best things I’ve ever eaten!
I'm impressed. So many online recipes are “yet another chocolate chip cookie except with the inclusion of brown butter (… or pistachios or miso or tahini or Aleppo pepper or some other ingredients of the moment). I've made many versions of Pastel de Tres Leches, but this truly is a novel variety with an ingredient change that creates a novel technique. Nice work.
I’m not a huge tres leches fan, but I love Claire’s videos because even if it’s not my favorite food I learn so much about technique. Claire - you’re an excellent teacher!
I am Mexican, I hate 3 leches cake (the texture of wet bread, ew). I'm still watching because I love these videos too much and they are basically my self care for the day
I don't think I’ve ever seen a sponge cake that lived up to its name, or I’ve never actually realized what a sponge cake was. This is literally a cake based sponge that wiped up milk, so cool and probably so delicious 🤤
I loved the recipe. The cake was light, perfectly moist, and delicious. The next time I make it, I would use a better vanilla or vanilla paste, and more cinnamon. Will definitely make again.
Tips: Poke it with a fork, it’s faster and focus on the corners and toastier edges. Pour over the milk mixture starting in the center of the cake because the extra liquid always moves towards the edges. Then work your way to the edges :)
Halved the recipe for a loaf pan, turned out amazing! Love the addition of toasted hazelnuts and heavy cream instead of the evaporated milk! It’s super moist and not too sweet, would definitely recommend! ☺️
Oh my GOD! This is a dream come true, Claire elevates everything to perfection. I'm Mexican, it's so hard sometimes to find a good tres leches because sometimes they come out bland. Absolutely cannot wait to try this asap.
I’ve never seen someone make a tres leches cake and am surprised how similar it is to a type of strawberry cake made in my family. The idea of making an airy cake with eggs then letting it soak after baking in some liquid (In the case of the strawberry cake macerated strawberries.) It’s shows you how similar foods can be even from different cultures and contexts.
I made this last week and it was soooo good! So fun seeing how much faster you put it together 😂 I ate mine over the course of the week so I just left it in the tray instead of inverting. It didn’t look pretty but still tasted AMAZINGGGG
My partner and I bought both of your books. Together we have made 9 recipes and there's so many more we have marked to try. Trying this one tonight. I enjoy not only your recipes but I love your personality! Thank you for all your awesome recipes.
I’ve been binge watching your videos including the recipes you’ve posted with NYT cooking and I just re-watched the Sponge Cake video because I’ve been really craving Tres Leches Cake. The fact that today’s video is Tres Leches Cake is a funny and satisfying coincidence
I just made this cake but only had time to soak it for 2 1/2 hrs. It is delicious and even better the next day after it was refrigerated. I will definitely make it again!
Tres Leches cake is my absolute favorite cake but I've never made it. I was looking around for recipes I thought I'd like to try and when I saw Claire had one I was thrilled
@@demetriaduma6218 sure, well, yes, I prefer it with rum. It adds a nice acidity and aroma to the soak. The basic principle is that you put as much rum as you want. The more you add, the boozier. But, I usually start with 1/4 cup of rum for every Condensed Milk can 👍 I'd use a dark rum, but I guess any rum would do the trick, the important bit is that it's in there 😅
@@dgred1610 Hi there! In doubt, add the rum by the tablespoon. Try it with 1, and you add more till you taste something special with no unpleasant alcoholic aftertaste 👍
This could not have come out at a more perfect time! It’s my fiancés birthday today, and his absolute fav is tres leches cake. VERY excited to make this today! Thank you Claire! 🙏🏼💜
Been born and raised eating this cake…this looks very good! Not too soaked, and usually do the same, as we don’t like it overly sweet so, I reserve some of the sweetened condensed milk for coffee, and it’s delicious! Have also made this cake into muffins and/or cupcakes! Thanks for sharing your version with the masses. 🤩
I know this is an old video but i just wanted to say this recipe is fantastic! I was inspired and used this recipe to make a tiramisu tres leches cake for a birthday! Thank you for being so awesome, Claire (and crew)!
This looks insanely good. Insanely good, because, while i won't make it, if i had the capacity to do so, my heart would most likely stop within a few weeks from overconsumption. I feel as though this cake is my spirit animal, if cakes could be animals. How does this speak so much to me?
Claire, We made this when your new cookbook released. It was the first thing we made. I have to disagree with the whipped cream topping. We tried it without sugar and it was lacking a bit. Added some sugar, and it completely changed the whole experience.
I made tres leches cake once, but mine was like half as tall as Claire's 😅 I actually didn't remember it's in What's For Dessert, gotta give this nutty version a try 🤔
You wont believer,,, id been looking for a nice tres leches recipe since this morning,,, couldnt choose any one and was looking for it again only to find ur video,, yayyyyyyy
@@dgred1610 well is very traditional to add run, not only for flavor but to persevere it, cause it gets bad really fast without it (at the end of the day is a lot of milk in a tropical country), honestly is hard to find one in a bakery that doesn't have rum in it.
Hi Claire - just to say that my copy of What's For Dessert arrived this week. Well done! So many recipes, so well written and interestingly different. Obviously another labour of love. I will use it well! Thank you.
I don’t want a traditional Tres Leches cake, Claire. I want *YOUR* version, a DAIRY PERSON’s version. I am possibly as big a Dairy Person as you. Three reasons why I don’t like traditional Tres Leches: (1) too sweet, (2) no nuts, and (3) cinnamon. It definitely needs heavy cream, anywhere you can find room for it! Adding it to the sponge is breathtaking, making it the dominant milk in the soak makes my heart go pit-a-pat, and adding toasted hazelnuts literally makes me swoon! Just add cardamom to the sponge and sprinkle on top, and I’ll have an anxiety attack … in a very good way! That’s my typical Aspie response when I’m really excited. So tell me, O Clair de Lune,*** what is/are your favorite dairy products? I dream about having the perfect Jambon-Beurre, with a fresh (but not hot, because I wouldn’t want the butter to melt) baguette - or would a ficelle work better? - along with Jambon de Paris. And as for butter, which would you say would be best: (1) Le Beurre Bordier, (2) Beurre de Baratte, (3) the butter from Vermont’s own Animal Farm, or (4) something else? Feta with everything, including dessert (e.g. Ottolenghi’s Salty and Sweet Cheesecake with Cherry Compote and Crumbles with Hazelnuts, from his cookbook, Simple), Blue with everything, also, Cottage with so much (e.g., with pasta, butter, and salt). Ricotta, and many more cheeses. But I have not been able to warm up to Goat, idk why, yet I’ll keep trying. Have you thought of using a coconut sponge with whipped cream, macadamia nuts, and roasted pineapple syrup (as the sweetener), with grated fresh coconut, toasted coconut, a soak with heavy cream, coconut cream and coconut milk (both unsweetened), and topped with roasted pineapple? Or something like that? A Hawaiian Tres Leches. Or using different shapes for the sponge, or making it three-dimensional? How about a woman made out of marzipan bathing in milk, or a marzipan mermaid? 😊 ***You might enjoy this: www dot cbc dot ca slash music slash 10 dash surprisingly dash good dash covers dash of dash debussy dash s dash clair dash de dash lune dash 1 dot 5061356
I love cream too! I tried tres leches cake once before but it wasn't my favourite. My parents loved it though. I might try to make this recipe and see if I like it any better.
This looks amazing even though it's not the traditional mix of milks! Is it possible to cut the ingredients in half to prepare a smaller cake? Or how would you adjust it? I'd love to try it but as it is it's huge for a single guy living by himself 😅
There are sites online where you can convert from the size of tin Claire is using to the size of tin you want to use, by plugging in the dimensions. It will throw out a number and let you know by how much to decrease the ingredients for a smaller tin. Then all you would need to do is adjust the baking time! I do this all the time as we are a two-person household!
pro tip. if you want your sponge cake to not deflate,right after you bake the cake bang it at the table as hard as you can and in that way the hot air can escape fom the cake instantly without deflating the cake.
There exists (more recently) this Ina Garten-esque flair about Claire that I can't help but be excited for her (meant to be affirming and not negative!). I think it's a combination of profound fulfillment in cooking and having a way with words to boot or something. Being super erudite females in the culinary world helps. Maybe that's it. I just appreciate the time and recipes.
Thanks to everyone who has subscribed to the channel!
What game were you playing on your phone! 😊
Yeah, what game? It's Candy Crush isn't it?
play goat simulator!
I'm latin and we use the whole can of condensed milk (1 can of each milk) 😅 also we top it with sprinkles. I'll try your version soon, looks top notch
Claire I am so happy you did this recipe and my husband and I can't wait to try it out. Thank you for all the videos and instructions we look forward to Thursdays and we just adore you!
Literally made this last week, I didn't invert the sponge properly so it broke. But fear not! I let it soak, crumbled the whole thing and made mini dessert cups layered with whipped cream, hazelnuts and cinammon. It was PHENOMENAL.
That sounds delicious and has big Bob Ross energy!
I am not worthy! Oh, but I am. And I will make this non-recipe recipe ❤ 😊
Okay but that's not a bad idea! I might try that tbh❤
I adore tres leches cake. Again Claire is choosing all my favorite deserts. I look forward to Thursdays just for Claire.
In Montenegro and Albania, tres leches is made with goat, buffalo and cow's milk, that's why it's called trileche here:)
I am fascinated by recipes from other cultures, especially those that include ingredients I've never tasted. I've never tasted buffalo milk! Thanks so much for your comment. It makes me aware of yet another aspect of preparing foods.
@@susanelainesanner
That sounds amazing! A very sneaky way to introduce folks to varieties of non-cow's milk too
I made this a few hours ago. I literally woke up at 5 am to give my mom a piece before going to work, as Mexicans this cake slaps, it’s perfect!
As someone who is starting to become lactose sensitive I need to try this cake before I become full blown intolerant… or plan a day where I’ll be home all day when I eat the cake
😂
Honestly, lactase tablets are my copilot these days.
Highly recommend milk kefir. It cured my lactose sensitivity. Especially Zymosi brand with a flying cow, if you can find it. I'd drink about a cup a day.
Claire, I used your cinnamon roll bread recipe for my king cake and it came out perfect. Just wanted to give you a shout out!
thank you!
This is the one cake that reminds me of childhood. My moms tres leche cake was always on high demand. I always remember helping her with poking the wholes. Funny enough all of our family is lactose so we suffered after eating 😂. Yours looks great you even got that pool of milk at the bottom.
Hilarious, but a very sweet memory. 🥰
You can make this with coconut milk and coconut cream. I've done it and it's AWESOME.
@@kurtpenner2362 oh! I love coconut, but adding that ingredient I believe you have to eat it right away otherwise it's not good anymore after 2 days?
@@dgred1610 I don't know why that would be, but TLC gets eaten in short order in my house.
I truly love Claire’s videos! As a visual learner, it really adds another depth to the recipes, and makes them seem much more approachable.
Claire, this is probably my favorite cake of all time. So glad you included it in your book.
I´d actually recommend pouring the soak while the sponge is still warm OR heat up the soak and pour it on the cooled sponge. If one of the 2 is warm, its gonan absorb the liquid much much better
I agree with Claire about not adding sugar to the whipped cream topping, but I might add a few tablespoons of Frangelico to echo the hazelnuts inside.
Love the channel! Thanks to every soul (cats included) involved.
6:15 Love the shot of the 7 eggs being cracked
I watch this like five different times so I can get the recipe and technique, right and I watched her drop the container about 10 times. Laughed every time.🤣
My mom has made tres leches on my life but I’m excited to try this one just to taste the difference since I’ve only ever had her 😋 One thing she does to get the most moist, soaked cake is that she precuts the cake after baking and then pours the milk and it is mouthwatering 🤤
If you like sugar and cream in your coffee, you can always use a spoonful of the remnant sweetened condensed milk in your coffee.
Genius...
Once had some of this made by a friend, whose sons finished the whole milk she bought before she could rescue them and had to substitute that with almond milk instead (still used evaporated milk and condensed milk though) and we ended up liking the almond milk in it because of the light nuttiness it added.
Claire, I recently made your roasted plum and biscoff icebox cake for a galentine’s day dinner and it was SHEER HEAVEN. One of the best things I’ve ever eaten!
I'm impressed. So many online recipes are “yet another chocolate chip cookie except with the inclusion of brown butter (… or pistachios or miso or tahini or Aleppo pepper or some other ingredients of the moment). I've made many versions of Pastel de Tres Leches, but this truly is a novel variety with an ingredient change that creates a novel technique. Nice work.
I’m not a huge tres leches fan, but I love Claire’s videos because even if it’s not my favorite food I learn so much about technique. Claire - you’re an excellent teacher!
What I really need in my life is a video where Dan Levy comes on as a guest and Claire does a recipe where they fold something into a batter.
I am Mexican, I hate 3 leches cake (the texture of wet bread, ew). I'm still watching because I love these videos too much and they are basically my self care for the day
Absolutely same!!! I can’t get over the texture hahaha
I don't think I’ve ever seen a sponge cake that lived up to its name, or I’ve never actually realized what a sponge cake was. This is literally a cake based sponge that wiped up milk, so cool and probably so delicious 🤤
It never occurred to me that you are preparing multiple desserts simultaneously when making these videos!!
I loved the recipe. The cake was light, perfectly moist, and delicious. The next time I make it, I would use a better vanilla or vanilla paste, and more cinnamon. Will definitely make again.
Tips: Poke it with a fork, it’s faster and focus on the corners and toastier edges. Pour over the milk mixture starting in the center of the cake because the extra liquid always moves towards the edges. Then work your way to the edges :)
Halved the recipe for a loaf pan, turned out amazing! Love the addition of toasted hazelnuts and heavy cream instead of the evaporated milk! It’s super moist and not too sweet, would definitely recommend! ☺️
i've BEEN looking for the perfect tres leches recipe and who can i trust more than claire herself, im so glad you uploaded this!
Oh my GOD! This is a dream come true, Claire elevates everything to perfection. I'm Mexican, it's so hard sometimes to find a good tres leches because sometimes they come out bland. Absolutely cannot wait to try this asap.
Right? Love that she is making a good elevated Nicaraguan dessert. My fav cake 🤌🏼
I’ve never seen someone make a tres leches cake and am surprised how similar it is to a type of strawberry cake made in my family. The idea of making an airy cake with eggs then letting it soak after baking in some liquid (In the case of the strawberry cake macerated strawberries.) It’s shows you how similar foods can be even from different cultures and contexts.
That sounds incredible!
A little orange zest might be nice in the cream topping to offset some of the sweetness and play well with the hazel nuttiness 😊
Perfect idea!!!
watching this video is not enough, I need Claire to come to México and bake it with me :(
I know it’s good when Claire does the look up and head shake combo
I made this last week and it was soooo good! So fun seeing how much faster you put it together 😂 I ate mine over the course of the week so I just left it in the tray instead of inverting. It didn’t look pretty but still tasted AMAZINGGGG
I, once again, am requesting "Verdict: Mmmm" merch. :P
My favorite cake, cannot wait to make it! My wife made the blintzes and lemon bundt cake the past few weeks which were both delicious!
Claire: be patient, it will triple in size be ribbon stage.
Also Claire: 6 minutes, not at ribbon, only doubled in size, good enough.
thats only if you are not using whipped cream for the volume, you can do it in a simple sponge an it ends great!
My partner and I bought both of your books. Together we have made 9 recipes and there's so many more we have marked to try. Trying this one tonight. I enjoy not only your recipes but I love your personality! Thank you for all your awesome recipes.
I’ve been binge watching your videos including the recipes you’ve posted with NYT cooking and I just re-watched the Sponge Cake video because I’ve been really craving Tres Leches Cake. The fact that today’s video is Tres Leches Cake is a funny and satisfying coincidence
I live in Scotland so have never tried anything like tres leches cake - I can't even imagine what that soak does to the sponge!
Ooooh!! Use that left-over sweetened condensed milk in coffee! 🙃😋
Pour coffee into the can, swirl, enjoy!
@@accordionbabe I like the cut of your jib! 👍
The arcade noises when Claire was playing the game. I just love how you add all these little details in post.
Ingredients’ cost: Everything but eggs: $2.16. Eggs: $1 Million Dollars! Worth it!
Claire makes welcoming Thursdays a little warmer than other days of the week
Also congrats on 1M!!
I just made this cake but only had time to soak it for 2 1/2 hrs. It is delicious and even better the next day after it was refrigerated. I will definitely make it again!
Tres Leches cake is my absolute favorite cake but I've never made it. I was looking around for recipes I thought I'd like to try and when I saw Claire had one I was thrilled
It's common to add a bit of rum to balance the sweetness from the whole can of condensed milk.
In mother’s country they love using their own rum for this cake! I love it. I’m glad some others do as well!
do you put the rum in the soak mixture? and how much would you put? :)
@@demetriaduma6218 sure, well, yes, I prefer it with rum. It adds a nice acidity and aroma to the soak. The basic principle is that you put as much rum as you want. The more you add, the boozier. But, I usually start with 1/4 cup of rum for every Condensed Milk can 👍 I'd use a dark rum, but I guess any rum would do the trick, the important bit is that it's in there 😅
@@guro4679 hi, would it be too strong if you add that much?
@@dgred1610 Hi there! In doubt, add the rum by the tablespoon. Try it with 1, and you add more till you taste something special with no unpleasant alcoholic aftertaste 👍
This could not have come out at a more perfect time! It’s my fiancés birthday today, and his absolute fav is tres leches cake. VERY excited to make this today! Thank you Claire! 🙏🏼💜
how was it?
tips welcome!
Been born and raised eating this cake…this looks very good!
Not too soaked, and usually do the same, as we don’t like it overly sweet so, I reserve some of the sweetened condensed milk for coffee, and it’s delicious! Have also made this cake into muffins and/or cupcakes!
Thanks for sharing your version with the masses. 🤩
I am so EXCITED !! For this recipe. !!! As a Mexican fan I’m so happy and thankful for this recipe ❤❤
I'm legit making this this week lol
I made this with ube flavoring and oreo crumbles on top. It was a huge hit !
no way ! I’ve done the same and everyone lovedddd it !
A suggestion from a Brasileiro🇧🇷: take the left over condense milk heat it in a pan, over the stove and make Doce de Leite (you’re welcome in advance)
Omg my husband LOVES tres leches cake, I have to make this for him!
Now on my way to buy the book before the store closes so I can make this this weekend
I know this is an old video but i just wanted to say this recipe is fantastic! I was inspired and used this recipe to make a tiramisu tres leches cake for a birthday! Thank you for being so awesome, Claire (and crew)!
This looks insanely good. Insanely good, because, while i won't make it, if i had the capacity to do so, my heart would most likely stop within a few weeks from overconsumption. I feel as though this cake is my spirit animal, if cakes could be animals. How does this speak so much to me?
WHAT WAS THE GAMMMEEE also awesome cake btw
Your blondies from a couple of weeks ago is a massive hit at my house
thank youuuuuu for posting this!! Gonna surprise my Momma with this one! She loves you and Tres Leche, a win win
Claire,
We made this when your new cookbook released. It was the first thing we made.
I have to disagree with the whipped cream topping. We tried it without sugar and it was lacking a bit.
Added some sugar, and it completely changed the whole experience.
CLAIRE!! I just made this for work 2 weeks ago! So glad you made a video for this one ❤
I made this in December for my husband's birthday 🎂 and it was so amazing!!!!! I love this recipe
I think cat cam is the best part of this series.
My favorite cake and my favorite baker! A dream!
Oh wow that's so interesting to know that you film multiple recipes throughout the day
the cake my family had at every bday party :) never thought I'd see you make one!
My favorite cake in the world, instant like
I made tres leches cake once, but mine was like half as tall as Claire's 😅 I actually didn't remember it's in What's For Dessert, gotta give this nutty version a try 🤔
You wont believer,,, id been looking for a nice tres leches recipe since this morning,,, couldnt choose any one and was looking for it again only to find ur video,, yayyyyyyy
A tres leches without rum? My Costa Rican heart is crying!!! But it looks great. I will definitely try this version.... but with rum lol
Hi, I'm just wondering why do you have to put rum?
@@dgred1610 well is very traditional to add run, not only for flavor but to persevere it, cause it gets bad really fast without it (at the end of the day is a lot of milk in a tropical country), honestly is hard to find one in a bakery that doesn't have rum in it.
Claire's videos feel like I'm enjoying dessert itself. It's so addictive! 😝🥰❤️
Yet another thing we have in common...whipped cream is also my favorite food. :)
Hi Claire - just to say that my copy of What's For Dessert arrived this week. Well done! So many recipes, so well written and interestingly different. Obviously another labour of love. I will use it well! Thank you.
I don’t want a traditional Tres Leches cake, Claire. I want *YOUR* version, a DAIRY PERSON’s version. I am possibly as big a Dairy Person as you. Three reasons why I don’t like traditional Tres Leches: (1) too sweet, (2) no nuts, and (3) cinnamon. It definitely needs heavy cream, anywhere you can find room for it! Adding it to the sponge is breathtaking, making it the dominant milk in the soak makes my heart go pit-a-pat, and adding toasted hazelnuts literally makes me swoon! Just add cardamom to the sponge and sprinkle on top, and I’ll have an anxiety attack … in a very good way! That’s my typical Aspie response when I’m really excited.
So tell me, O Clair de Lune,*** what is/are your favorite dairy products? I dream about having the perfect Jambon-Beurre, with a fresh (but not hot, because I wouldn’t want the butter to melt) baguette - or would a ficelle work better? - along with Jambon de Paris. And as for butter, which would you say would be best: (1) Le Beurre Bordier, (2) Beurre de Baratte, (3) the butter from Vermont’s own Animal Farm, or (4) something else? Feta with everything, including dessert (e.g. Ottolenghi’s Salty and Sweet Cheesecake with Cherry Compote and Crumbles with Hazelnuts, from his cookbook, Simple), Blue with everything, also, Cottage with so much (e.g., with pasta, butter, and salt). Ricotta, and many more cheeses. But I have not been able to warm up to Goat, idk why, yet I’ll keep trying.
Have you thought of using a coconut sponge with whipped cream, macadamia nuts, and roasted pineapple syrup (as the sweetener), with grated fresh coconut, toasted coconut, a soak with heavy cream, coconut cream and coconut milk (both unsweetened), and topped with roasted pineapple? Or something like that? A Hawaiian Tres Leches. Or using different shapes for the sponge, or making it three-dimensional? How about a woman made out of marzipan bathing in milk, or a marzipan mermaid? 😊
***You might enjoy this: www dot cbc dot ca slash music slash 10 dash surprisingly dash good dash covers dash of dash debussy dash s dash clair dash de dash lune dash 1 dot 5061356
I was already planning on making this recipe for a dinner party saturday. perfect timing!
Thanks so much for everything you’re THE BEST Claire ❤
my recipe is so different, but choped nuts in a 3 leches is always a good combo, i put ground cinnamon and walnut praline over mine, its so delicious
THANK YOU this is my favourite cake ever and its my birthday next week omg !!!!! thanks
Thank you, I love your recipes and clear explanations.
Yum!! Love tres leches!
I LOVE eating tres leches. Maybe this time for me to make one for once.
I made this recipe in January for a family birthday!
I love cream too! I tried tres leches cake once before but it wasn't my favourite. My parents loved it though. I might try to make this recipe and see if I like it any better.
This looks so delicious! When you opened the can of sweetened condensed milk, I'm sure I'm not the only one who thought of the stirring robot...!
This looks so delicious! I'm so excited to try this since whipping egg whites is so intimidating without a mixer!
i should just buy this cookbook :(
My mom used to make it with strawberries 😍
omg the cat cam at the end 😍😍😍🥰🥰🥰
This looks amazing even though it's not the traditional mix of milks! Is it possible to cut the ingredients in half to prepare a smaller cake? Or how would you adjust it? I'd love to try it but as it is it's huge for a single guy living by himself 😅
I’m curious to know what your traditional milk mixture is? I’m from Mexico and we use these milks as well.
I was also wondering if it halvable
There are sites online where you can convert from the size of tin Claire is using to the size of tin you want to use, by plugging in the dimensions. It will throw out a number and let you know by how much to decrease the ingredients for a smaller tin. Then all you would need to do is adjust the baking time! I do this all the time as we are a two-person household!
@@lizzieb2422 thanks!
pro tip. if you want your sponge cake to not deflate,right after you bake the cake bang it at the table as hard as you can and in that way the hot air can escape fom the cake instantly without deflating the cake.
Haven't even started watching and already clicked like 👹✨
OMG the CAT CAM!!!
I will eat an entire tres leches cake after this pregnancy 😍
Congratulations on your pregnancy! 😊
My favorite cake ever cannot wait to try this!!! Or rather make my mother in law bake it for me 😘 haha!
That cake looks delicioso !!!. I am going to try your recipe, gracias Claire!!!.
Made this a few weeks ago! Loved it!
goodness, that looks so good
Looks really good! Thank you for sharing this!
There exists (more recently) this Ina Garten-esque flair about Claire that I can't help but be excited for her (meant to be affirming and not negative!). I think it's a combination of profound fulfillment in cooking and having a way with words to boot or something. Being super erudite females in the culinary world helps. Maybe that's it. I just appreciate the time and recipes.
i love these intros