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.
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 :)
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.🤣
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.
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've made this three times now. I can't find hazelnuts where I live (Swaziland), so I used a mixture of almonds and walnuts and im not kidding when i say its the most delicious cake I've ever eaten. My family has devoured it in seconds, all three times I've made it. Thank you Claire ❤
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!
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 🤤
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!
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.
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 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´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
This is my guy’s favourite cake. He asks for it every year on his birthday. After fucking it up 2.5 years in a row, I said enough (made your chocolate chip cookie recipe instead. Big win for Ol Emmy). Seeing this recipe, I’m ready to be vulnerable again. Let’s go, Tres Leches! 🤺🥷
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 really love this recipe, but my family didn't like the concept of wet cake😢 but it taste really good tho... probably next time I'll skip soaking but add condensed milk to whipped cream for serving. That sponge is so delicious 😋
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 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
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.
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.
This recipe is so good. There are many variations out there this one makes the most sense. I followed it exactly. There were a couple of passing comments made on the video that were quite helpful. I was certain the sponge could not take all the soak………it did. Will definitely make it again.
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. 🤩
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
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! 🙏🏼💜
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?
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
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 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.
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.
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 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.
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 🤔
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!
@@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 👍
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
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!
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.
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 :)
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.🤣
Claire, this is probably my favorite cake of all time. So glad you included it in your book.
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.
You can always enjoy a piece (or two... lol) followed by a pepto bismol chaser! 😊
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!
It never occurred to me that you are preparing multiple desserts simultaneously when making these videos!!
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.
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've made this three times now. I can't find hazelnuts where I live (Swaziland), so I used a mixture of almonds and walnuts and im not kidding when i say its the most delicious cake I've ever eaten. My family has devoured it in seconds, all three times I've made it. Thank you Claire ❤
do you just do a 1/2 to 1/2 mix of almonds/walnuts and substitute 1:1 for the hazelnuts then? curious
@@AbsolutChibi yup! I used diced almonds and toasted them as well. Hope this helps
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!
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 🤤
6:15 Love the shot of the 7 eggs being cracked
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!
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.
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.
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 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´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
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!
This is my guy’s favourite cake. He asks for it every year on his birthday. After fucking it up 2.5 years in a row, I said enough (made your chocolate chip cookie recipe instead. Big win for Ol Emmy). Seeing this recipe, I’m ready to be vulnerable again. Let’s go, Tres Leches! 🤺🥷
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 really love this recipe, but my family didn't like the concept of wet cake😢 but it taste really good tho... probably next time I'll skip soaking but add condensed milk to whipped cream for serving. That sponge is so delicious 😋
I am so EXCITED !! For this recipe. !!! As a Mexican fan I’m so happy and thankful for this recipe ❤❤
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 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
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...
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!
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.
WHAT WAS THE GAMMMEEE also awesome cake btw
This recipe is so good. There are many variations out there this one makes the most sense. I followed it exactly. There were a couple of passing comments made on the video that were quite helpful. I was certain the sponge could not take all the soak………it did. Will definitely make it again.
The arcade noises when Claire was playing the game. I just love how you add all these little details in post.
thank youuuuuu for posting this!! Gonna surprise my Momma with this one! She loves you and Tres Leche, a win win
watching this video is not enough, I need Claire to come to México and bake it with me :(
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. 🤩
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
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!
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
CLAIRE!! I just made this for work 2 weeks ago! So glad you made a video for this one ❤
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! 👍
I'm legit making this this week lol
Claire makes welcoming Thursdays a little warmer than other days of the week
Also congrats on 1M!!
Oh wow that's so interesting to know that you film multiple recipes throughout the day
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!!!
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?
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!
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
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 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 made this in December for my husband's birthday 🎂 and it was so amazing!!!!! I love this recipe
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.
the cake my family had at every bday party :) never thought I'd see you make one!
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 !
THANK YOU this is my favourite cake ever and its my birthday next week omg !!!!! thanks
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
I know it’s good when Claire does the look up and head shake combo
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.
My favorite cake in the world, instant like
Thank you, I love your recipes and clear explanations.
My favorite cake and my favorite baker! A dream!
I, once again, am requesting "Verdict: Mmmm" merch. :P
Seconded!!😁
I was already planning on making this recipe for a dinner party saturday. perfect timing!
That cake looks delicioso !!!. I am going to try your recipe, gracias Claire!!!.
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.
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 🤔
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!
My favorite cake ever cannot wait to try this!!! Or rather make my mother in law bake it for me 😘 haha!
I made this recipe in January for a family birthday!
omg the cat cam at the end 😍😍😍🥰🥰🥰
This looks so delicious! I'm so excited to try this since whipping egg whites is so intimidating without a mixer!
Thanks so much for everything you’re THE BEST Claire ❤
Looks really good! Thank you for sharing this!
This looks soo good! Will definitely be making this one soon!
You’re awesome. Learned so much. Have both yur books ❤. That is all……
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!
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)
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 yummy 😋 cake is a Nicaraguan recipe ❤️🇳🇮🎂
I've been waiting for this one !!!
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 👍
Made this a few weeks ago! Loved it!
I LOVE eating tres leches. Maybe this time for me to make one for once.
i love these intros
Looks so good
I have all your videos in my background as i prepare for my exams , thank you for making my anxiety go down
goodness, that looks so good
Yum!! Love tres leches!
It's really amazing 😍
Made this and omg it was perfect not too sweet I let it soak overnight
That looks absolutely delicious 😍😍😍
My mom used to make it with strawberries 😍
Wonderful!