Dessert

Tres Leches Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 383

Tres Leches Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 383



To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com

Official Facebook Page: http://www.facebook.com/LauraintheKitchen

Twitter: @Lauraskitchen

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View Comments (25)

25 Comments

  1. Royce Jose

    January 14, 2017 at 11:59 am

    everytime I watch your show I feel like Vito Corleone will pop up any minute

  2. Rain Antonio

    January 14, 2017 at 11:59 am

    Can I use baking dish for this recipe?

  3. noamto

    January 14, 2017 at 11:59 am

    I don't really understand using both condensed and evaporated milk. Aren't they both exactly the same, with condensed being evaporated milk with added sugar? Why not then just use evaporated milk and maybe add some more sugar to your taste?

  4. Dalal H

    January 14, 2017 at 11:59 am

    I made it yesterday and I accidentally replaced sugar with salt 🙁
    I made again earlier today and now it's cooling please pray for my cake.

  5. awkward bunnee

    January 14, 2017 at 11:59 am

    I think its ridiculous that people are arguing over the origin of a cake….seriously? can you just enjoy the video?

  6. Isabelle Bien-aime

    January 14, 2017 at 11:59 am

    I overmixed everything. My cake is dry and the milk is not penetrating.

  7. J Johnson

    January 14, 2017 at 11:59 am

    I refrigerate my tres leche cake for a few hours before topping it with whipped cream or fluffy frosting. The chilled cake is refreshing in the summer.

  8. SaraNyx

    January 14, 2017 at 11:59 am

    Can you use other milk besides whole?

  9. rutipatrizia patrizia

    January 14, 2017 at 11:59 am

    justo lo que buscaba

  10. 888chupacabra

    January 14, 2017 at 11:59 am

    In the intro what is the 2nd dish shown? The pasta dish. Anybody know?

  11. apples22104

    January 14, 2017 at 11:59 am

    I love the platter.

  12. ERIKA TAJADILLO

    January 14, 2017 at 11:59 am

    que ridicula donde estan las medidas ?????????

  13. Afifa Islam

    January 14, 2017 at 11:59 am

    I made this cake twice but both my cakes didn't rise, I used plain flour as Laura told plain flour can be used. It tasted eggy

  14. Danny Molina

    January 14, 2017 at 11:59 am

    Yours looks like it rendered a lot more batter than when I made the recipe.

  15. S-hano H

    January 14, 2017 at 11:59 am

    enjoyed the cake not to sweet

  16. Aida Ramos

    January 14, 2017 at 11:59 am

    It looks really good got to try to make it for my family for Thanksgiving hope it comes out good thanks for the recipes

  17. Arlyn rodriguez

    January 14, 2017 at 11:59 am

    Its a dominican dish

  18. xsonyabladex

    January 14, 2017 at 11:59 am

    The cake is popular in Mexico, Central and South America, North America and many parts of the Caribbean, as well as in Europe. The origins of the tres leches are disputed; however, the idea for creating a cake soaked in a liquid is likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and tiramisu from Italy, use this method.

  19. mike smith

    January 14, 2017 at 11:59 am

    Your so cute , and what a great cook

  20. Janet BI i o

    January 14, 2017 at 11:59 am

    Everything is perfect as usual from Laura the only thing I am going to point out is that the topping should be merengue not whip cream.

  21. Janet BI i o

    January 14, 2017 at 11:59 am

    Tres Leches is a Nicaraguan dessert

  22. Morning Breeze

    January 14, 2017 at 11:59 am

    I tried this recipe and followed the instructions exactly – however, my cake turned out really dense and flat – not spongey and able to absorb moisture at all – I had to throw it out 🙁 I wish Laura explained key tips that are critical to making a fluffy, light, absorbent cake such as room temperature eggs and working quickly so things aren't left outside for a long time. I later researched why a cake doesn't become sponge-like, and wish those tips were emphasized in this video

  23. Nathaly Bonilla

    January 14, 2017 at 11:59 am

    May I use all purpose flour please

  24. Baagoat

    January 14, 2017 at 11:59 am

    You swift the regular flour 3 times to get it light.

  25. Elizabeth !

    January 14, 2017 at 11:59 am

    Can you use regular milk instead of whole milk?

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