The Cookery Book

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

• enjoyed the cake not to sweet

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

• Its a dominican dish

• 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.

• Your so cute , and what a great cook

• 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.

• Tres Leches is a Nicaraguan dessert

• 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

• May I use all purpose flour please