Tres Leche Cake - #TheCakeSliceBakers

The Cake Slice Bakers continue to bake out of The Perfect Cake #atkcake. This month I chose to bake a Tres Leche Cake.  This cake is a soft yellow cake soaked in a mixture of milks and cream and topped with a lovely whipped cream topping.  


I was a little surprised by the amount of milk poured onto this cake - I didn't see how the cake could possibly hold it all.  But hold it, it did producing a wonderfully moist and flavorful cake.


Each cake from this book becomes my family's new favorite.



get the InLinkz code






Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through.  This year it is The Perfect Cake from America's Test Kitchen #atkcake.  We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes, or visit our blog where the links are updated each month. If you are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

 The choices this month were Tres Leches Cake, Lemon Pudding Cake, Italian Almond Cake, and Confetti Cake.

Comments

  1. OvenDelightsApril 22, 2018 at 7:07 AM

    Tres leches is one of my favorites! Glad it was a success and your family enjoyed it!

    ReplyDelete
  2. SusanBApril 22, 2018 at 12:15 PM

    I was hoping someone would make this. It looks incredible!

    ReplyDelete
  3. All That's Left Are The CrumbsApril 22, 2018 at 7:55 PM

    You cake looks fantastic! If I had not made the lemon cakes, this would have been my choice. After your description I know I am going to have to make this one for Cinco de Mayo

    ReplyDelete
  4. ElleApril 24, 2018 at 3:38 PM

    This will be perfect for Cinco de Mayo and yours looks wonderful! Imagine the cake holding all the milk! I agree about the book...each recipe from it so far has been outstanding.

    ReplyDelete

Post a Comment

Popular posts from this blog

Strawberry-Rhubarb Rouleau with Lemon Buttercream

Image
I had a hard time choosing my cake this month. I felt like I should bake the Apple Cake as our apple tree was full of fruit waiting to be used, but nothing speaks to me quite like a rhubarb dessert. Then I went to the grocery story. Strawberries were on sale, and right next to them was a huge stack of rhubarb. Rhubarb is hard to find where I live. Rarely does anyone have it at the farmer's market, and there's only one store I've ever successfully bought it at, and that's always been in June. So to find such an abundance in early August - it was a sign.   This recipe provides instructions for either a layer cake or a roll (think Yule log or pumpkin roll). I opted to make the layer cake. The recipe as written produces an extra layer which I didn't want, so I halved the ingredients. The Genoese layer gets cut in half, filled with a strawberry-rhubarb compote and frosted with lemon buttercream. In general, I found the recipe easy to follow, though both the compote and b
Read more

Raspberry Clafoutis #CakeSliceBakers

Image
This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake. The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast. Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu.  Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is  Gâteau: The Surprising Simplicity of French Cakes  by Aleksandra Crapanzano. We each choose one cake to bake, and t
Read more

Gluten-Free Fig Cake #CakeSlice Bakers

Image
I chose to bake the Gluten-Free Fig Cake this month because we had just received a gift of home-grown figs from a friend of ours, and the opportunity of including some of them in a cake was too good to pass up. This cake starts with a layer of quartered figs that is then topped with an orange-flavored cake batter. It's baked in a springform pan, and the author says not to unmold but rather scoop out as the texture of the cake is somewhere between traditional cake and pudding.  The cake batter was easy to put together. While I did need to make a trip to the store to buy some mascarpone cheese, the other ingredients were all household staples for me. The recipe uses almond flour instead of wheat flour. Unfortunately, this cake was not a hit with anyone in my household. Some of this was because some members of my family prefer raw figs to cooked figs. But another complaint was that the figs weren't integrated into the cake. It felt like eating cake with cooked figs and not like ea
Read more