ISO: ISO: Tres Leches Cake - anyone have a favorite T&T recipe? more >>

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cheezz

Well-known member
We had one for the first time this evening and I have seen the one posted by LisainLA at

I think I'll start with that, but also need a frosting. The recipes I've seen here all seem to be a basic sweetened whipped cream. The one we had on the cake in the restaurant tasted almost like a cream cheese icing made with sweetened condensed milk... creamy and just slightly darker than the whipped cream dollop on top. It was served in a bowl, surrounded by a sweetened milk.

Thanks!

 
Michael posted a 'Celebration Tres Leches Cake' that sounded good, too, but...

sounds very different from the one we were looking for... yours fits the bill, but I'd like to know what they did for that frosting!

 
Check out this link - especially

Fast Condensed Milk Icing

1 can condensed milk
2 c sugar
1 stick oleo
2 tsp cornstarch, dissolved in water

Cook until soft ball stage. Let cool and put on cooled cake. Covers 1 round cake. If making an oblong cake, double recipe.


Whipped Canned Evaporated Milk

1 can evaporated milk
Sugar to taste
Vanilla
2 tblsp unflavored gelatin (optional)

Dissolve the gelatin in 1 tablespoon cold water. Heat the milk in a double boiler; stir in the dissolved gelatin mixture. Place in a small deep bowl in the freezer compartment and chill until ice begins to form. Remove and beat with electric beater until stiff. Add vanilla and sugar.

http://www.thecookinginn.com/tcirecipes/canmilkb.html

 
A side note re: marcona almonds: I picked up a can from Costco, they are prepped differently than

the ones at TJs. The Costco ones are dry roasted, while the TJs are fried. It makes for a slightly different taste and texture - of course I prefer the fried ones - go figure! The roasted ones are a very close second, and only $6.99 for one lb.

 
condensed milk.... isn't that the 'sweetened condensed milk'?? then add to that...

2 cups sugar!!! Am I reading it wrong? Both sound intriguing. The frosting in the restaurant wasn't cold at all, so it wouldn't be a frosting you had to keep in the freezer or fridge like the second one. The first one - I can almost taste it! - sounds closest. Thanks!

 
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