I found a recipe for tres leches cake (a Mexican cake I've wanted to learn how to make) on this Irish food blog I follow (of all places, I know right?). Erin and I embarked on the adventure of making it on one of those lovely rainy days - so great!
However, pay careful attention to the metric/imperial measurements...when it says 200c/400f, pick 400! Here in America we use Fahrenheit, and if you put your oven on 200 it will just stay wiggly and then get a little more like shortcake than fluffy angel-food-cake-esque. Oops.
But it turned out ok. I'm just curious what the real texture would be like!
If you've never heard of it, you make a cake, poke LOTS of holes in it, and then pour a combo of 3 milks (hence tres (3) leches (milks)) and then some INTO the cake. When you pour the milks while it's still hot, it soaks the liquid up like a sponge and then you leave it in the fridge and eat it cold - so tasty!
Because it was an Irish recipe, she used golden syrup, which is common in the UK but not in the US. However, I was able to find it at 17th St. Market - yeah!
Isn't it GORGEOUS! All the whippy meringue "frosting"?!?! Soooooo good....
