Pastel de Tres Leches/3 milks cake recipe I love

silkandsand · 03-24-2005, 09:39 PM

I just wanted to post this recipe that I modified for a low carb pastel de tres leches. I have lived in Mexico the past 3 years and this is one of my most favorite treats here. It's really simple and delicious!

Ingredients:

CAKE
6 large egg whites
Splenda or sweetener to equal 1/2 cup sugar
6 large egg yolks
1 cup almond flour

CREAM

2 cups heavy cream
1/4 cup brandy or...
1/4 cup Davinci's flavor of your choice
1 teaspoon vanilla extract

TOPPING
1 cup heavy whipping cream
4 packets splenda
1/2 teaspoon vanilla extract
Cocoa or shaved chocolate (optional)
chopped pecans (optional)

I also added cinnamon into the cream and used Davinci's caramel syrup in place of the brandy.

I also sprinkled cocoa powder on top to add some chocolate flavor. Also, some chopped pecans are DELCIOUS sprinkled on the whipped cream and I prefer it that way.

FOR CAKE:
PREHEAT oven to 375Â° F. Grease and flour 9-inch springform pan.

BEAT egg whites and sweetener in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sweetener in medium bowl; beat until light yellow in color. Fold egg white mixture and almond flour alternately into egg yolk mixture. Pour into prepared pan.

BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack.

FOR CREAM:
COMBINE cream, brandy or Davinci's syrup and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan.

FOR TOPPING:
BEAT cream, splenda or sweetener and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Sprinkle cocoa powder or shaved chocolate and chopped pecans on top if you want. Serve immediately.

TIPS:

You must prick the cake while it is hot and make sure you do it well. The cream will not absorb into the cake if you don't and it will be hard.

This cake is so easy and impressive. No one ever knows it's low carb! It reminds me a lot of Tiramisu, another favorite of mine.

Vanessa120 · 03-25-2005, 04:22 AM

This sounds yummy -- might have to play with this recipe a little...........poly-d, erythritol, CQ, and 3 milks --- cream, hood lc milk, maybe coconut????

Thanks for sharing this recipe.

renaegonz · 03-25-2005, 05:29 AM

How does this compare to the real cake? We order this cake for all our childerns parties. I haven't had any cake for a while because of my WOL. I do have a party coming up though. My family likes to compete to see who has the best pozole, cake , etc.. for parties. I have the pozle down, that's low carb, but if I could make a low carb cake that would be SWEET.(In more ways than one!) Where in Mexico are you? Different regions make things in other ways than what I might be used to. My in-laws are all from central Mexico.

2BabesMama · 03-25-2005, 08:04 AM

This sounds yummy and easy! Perfect for an Easter dessert!

Sugar Patrol · 03-25-2005, 08:15 AM

This sounds wonderful. Tessiebird, I'd love to hear your results with your CQ and polyD tweaks, so please keep me posted!!!

silkandsand · 03-25-2005, 10:12 AM

Everyone here in Jalisco (I live south of Guadalajara) has NO clue this isn't the REAL DEAL. The reason is that the recipe is is so close to the authentic one anyway. In the real recipe there is only 1 cup of flour...very little sugar, and LOTS of eggs and the 3 milks: Traditionally (here) they use Nestle's Media Crema, Evaporated milk or heavy cream and 1 can sweetened condensed milk. I just used the cream and Davinci's, a bit of cinnamon.

renaegonz, if you want to impress with this cake, then double the recipe and layer it...as in make 2 round cakes and stack 'em and frost with the whipped cream. They use Chantilly cream here to frost these...that is the only difference people note. The Chantilly is not LC and real whipped cream is a luxury so mine seems more decadent!
HOW ON EARTH do you make a lc pozole!? Tell! What do you do about the hominy????

It is good with brandy or rum....really good. But I stall on alcohol and am trying to lose. if you have no problem with that issue then I heartily recommend some in your milks (cream). It's delicious.

I am interested to hear how the tweaks work out, Tessiebird! Let me know. I can't get that stuff here anyway, but it would be good to know how it works out.

For an Easter dessert, it might be yummy if you went with a fruit theme...such as fresh strawberries and raspberries and omit the cinnamon and chocolate. There is A LOT you can do with this recipe. I am stingy with my favorite recipes, but when I saw how wonderfully this converts to low carb I had to share.

If any of you try this, please let me know what you think. I have no idea how they make these cakes in the US but for Mexico it is authentic.

Vanessa120 · 03-25-2005, 11:18 AM

Correct me if I am wrong but Mexican desserts are not as sweet as American desserts. That has been my experience anyways. My grandparents were immigrants from Mexico and between my grandmother's baking and the desserts I have had while travelling in Mexico I have found this to be true.

03-25-2005, 01:15 PM

This sounds absolutely heavenly. How many servings does this make? How does it hold up if not all eaten at first serving? There are only two of us...I could cut the recipe in half I guess, or would it handle freezing? And if any leftovers, would they require refrigeration?

txjohn

silkandsand · 03-25-2005, 01:16 PM

Tessibird, that can be true, especially for pan dulces, which can be bland, but this one is sweet. Actually it seems the desserts are sweeter than the ones I tried in Northern Mexico (Zacatecas). Does anyone know why or if my perception is just wrong???

Another favoite of mine is caramel flan!!

silkandsand · 03-25-2005, 01:44 PM

txjohn, it makes about 15 servings. It freezes fine, too. Yes, you MUST refrigerate this cake. Let me know what you think!!

CarbCountess · 03-25-2005, 03:22 PM

Sounds Divine!!!!

Have you figured out the carb count on this one yet?

SCOTTSDALEJULIE · 03-25-2005, 03:51 PM

I am making this next. It sounds just wonderful. And I, too, would love to know how to make Posole low carb. I love love love Posole. Thanks, Julie

silkandsand · 03-25-2005, 08:56 PM

The carb count, at 15 servings is 3.4 carbs per slice using liquid splenda.

I can't tell you how to do Pozole low carb, but I can vouch for my carne en su jugo...which I like even better.

I still want to know how to make low carb pozole, though!!!

renaegonz · 03-26-2005, 05:27 AM

Silkandsand,
Regarding the pozole, I just make it in the usual way, but at serving time I limit my hominy to 1/4 cup which is 5 carbs. I use guajillo chilies in the broth. I can't seem to find a carb count for these. Garlic and onion are removed. The only other thing in it is pork necks. (For the special occasions my DH likes to put in the ears and tails. I make my own pot on those days!)
I also limit what I put on top as that can really add up on the carbs too. Cabbage works for me, with very small amounts of radish, tomato, onion. I don't endulge in my favorite..the tostada that is served with it.
This is for special occasions, not an everyday meal, so if I go up to 10 carbs I am O.K. with that, I just bank during the day.
My DH is currently in Jalisco, about 2 hours outside of Guadalajara. I was there in Dec. and Jan. and the weather was perfect. It is too hot for me right now.
I'll be looking for a springform pan today! Renae

silkandsand · 03-26-2005, 08:06 AM

renaegonz, I am in the Lake Chapala area. I love it here! the weather is beautiful.

I am going to try the pozole this way...gosh I love my garlic. Do you also omit the salsa and lime???

I want to mention that you don't have to use a springform pan. Any baking pan will do.

renaegonz · 03-26-2005, 03:42 PM

I eat it with lime and chile. They are such small amounts.

I have alot of mexican recipes (my sisters-in-law taught me) but many are so time consuming. Not to mention burning chilies do add an "air " to ones home. I save these for the weekends! Where did you ever find Davinci's in Mexico? At Walmart in Guadalajara?

Renae

silkandsand · 03-26-2005, 09:04 PM

LOL, no I found Davinci's at a coffee shop and a restaurant in our little village. They are expensive: $9.50 and $8, but worth it to me. I think Walmart and Costco in Guadalajara have them but I haven't looked.

Jefinner · 03-26-2005, 10:20 PM

Those sound AWESOME! The posole sounds wonderful too... I love it and DH would have me make it daily... LOL!

How about pastor meat... My favorite tacos in the world are tacos al pastor. I think I might be able to have the meat and fixings w/o the tortilla.

renaegonz · 03-28-2005, 06:52 AM

This has really bothered me. I can't seem to find a carb count for guajillo chilies. Since this is something I use I guess I should find out. Ingnorance is not always bliss. LOL Any ideas? I have a recipe for pork with guajillos in it and if you like garlic it uses a whole head to marinate the meat in. It is awesome- even my children love it.

Jefinner-I haven't eaten much pastor pork. I probably have had it twice. I do recall it being good!

2BabesMama · 03-29-2005, 10:59 AM

Tried the cake saturday night... big mushy mess. The cake itself was fine. When I added all that cream--yuck. I was so disappointed! I must have done something wrong. It didn't absorb. It just collected and mushed up the cake.

silkandsand · 03-29-2005, 11:37 AM

The cake is supposed to be creamy--not dry like a normal cake. Did you prick it all over with a fork??? Mine are never mushy though...more spongey with the milks soaked in.

Greer'sGal · 03-29-2005, 11:53 AM

YUM! This sounds great! I will try it this weekend!

2BabesMama · 03-29-2005, 01:36 PM

I've had tres leches cake before and know that spongey, dense texture. It seemed like 2 cups of the cream mixture was too much. I did prick it all over. There seemed like too much liquid for the cake to absorb. Maybe one day I'll be brave enough to try this again and add less liquid. BTW--my little 4 year old DS and I tried a few spoonfuls anyway of the mushy cake. I'd used raspberry DaVinci and it was very tasty!

cristikarina1 · 03-30-2005, 01:57 PM

I am so excited to try the Pastel de tres leches...!

Now girls, come out with your recipes!

Carne en su jugo and the pork with guajillo chiles... pozole... yum, yum....

Can't wait! I looooove pozole...

ETA: I just found the pozole thread...

silkandsand · 03-30-2005, 03:03 PM

cristikarina, here is the recipe for Carne en su Jugo:

Ingredients: 4 lbs hamburger or filet cut into small pieces
2 lbs Bacon, cut into small pieces

Stock:
1 lb Tomatillos
1 bunch of cilantro spilt in half
4-6 cloves of Garlic
8 cups water
salt

Garnish:
Cilantro
Avocado
Lime
Onion
Salsa, such as Tabasco, however, any hot sauce will work

How To Prepare: Roast fresh tomatillos in your oven, grill, or stovetop. Put them in a blender Add 1/2 the cilantro and the garlic with enough water to blend into a green stock. Pour the stock into your pot on the stove or use a slow cooker.

Cut and cook the bacon in a large skillet until crispy. Then add the bacon to the stock and leave the grease. Now brown your hamburger in the grease and then drain. Add your beef to the stock. Slow simmer until everything is tender and you can't wait anymore. Then Garnish with chopped cilantro, raw onion, avocado (yes add raw avocado to the bowls of stew) and salsa. I live in Mexico and this is my favorite Mexican dish. Normally beans are cooked with the beef and bacon but I am on induction so those are a no-no for me. If you are having a potluck or inviting guests over for Mexican food, try this! It will rock your taste buds!!!!
Number of Servings: 10
Carbs per serving (including complete nutritional information if known): 5 per serving
Preparation Time: 30 minutes
Effort (Easy, Average, Difficult): Average
Source: Silkandsand

And here is a thread where I added another recipe or two and they discussed the carne en su jugo and added questions, tweaks, etc:

Silkandsand - Carne en su Jugo..... EXCELLENT Recipe!!!

03-24-2005, 09:39 PM	#1
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	Pastel de Tres Leches/3 milks cake recipe I love I just wanted to post this recipe that I modified for a low carb pastel de tres leches. I have lived in Mexico the past 3 years and this is one of my most favorite treats here. It's really simple and delicious! Ingredients: CAKE 6 large egg whites Splenda or sweetener to equal 1/2 cup sugar 6 large egg yolks 1 cup almond flour CREAM 2 cups heavy cream 1/4 cup brandy or... 1/4 cup Davinci's flavor of your choice 1 teaspoon vanilla extract TOPPING 1 cup heavy whipping cream 4 packets splenda 1/2 teaspoon vanilla extract Cocoa or shaved chocolate (optional) chopped pecans (optional) I also added cinnamon into the cream and used Davinci's caramel syrup in place of the brandy. I also sprinkled cocoa powder on top to add some chocolate flavor. Also, some chopped pecans are DELCIOUS sprinkled on the whipped cream and I prefer it that way. FOR CAKE: PREHEAT oven to 375Â° F. Grease and flour 9-inch springform pan. BEAT egg whites and sweetener in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sweetener in medium bowl; beat until light yellow in color. Fold egg white mixture and almond flour alternately into egg yolk mixture. Pour into prepared pan. BAKE for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack. FOR CREAM: COMBINE cream, brandy or Davinci's syrup and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan. FOR TOPPING: BEAT cream, splenda or sweetener and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Sprinkle cocoa powder or shaved chocolate and chopped pecans on top if you want. Serve immediately. TIPS: You must prick the cake while it is hot and make sure you do it well. The cream will not absorb into the cake if you don't and it will be hard. This cake is so easy and impressive. No one ever knows it's low carb! It reminds me a lot of Tiramisu, another favorite of mine.

03-25-2005, 05:29 AM	#3
renaegonz Senior LCF Member Join Date: Feb 2005 Location: Northeast WI Posts: 310 Gallery: renaegonz Stats: highest weight 226/212/135 WOE: Atkins Start Date: Restart-(again!) October 11 2011	PASTEL DE TRES LECHES How does this compare to the real cake? We order this cake for all our childerns parties. I haven't had any cake for a while because of my WOL. I do have a party coming up though. My family likes to compete to see who has the best pozole, cake , etc.. for parties. I have the pozle down, that's low carb, but if I could make a low carb cake that would be SWEET.(In more ways than one!) Where in Mexico are you? Different regions make things in other ways than what I might be used to. My in-laws are all from central Mexico.

03-26-2005, 03:42 PM	#16
renaegonz Senior LCF Member Join Date: Feb 2005 Location: Northeast WI Posts: 310 Gallery: renaegonz Stats: highest weight 226/212/135 WOE: Atkins Start Date: Restart-(again!) October 11 2011	Pozole I eat it with lime and chile. They are such small amounts. I have alot of mexican recipes (my sisters-in-law taught me) but many are so time consuming. Not to mention burning chilies do add an "air " to ones home. I save these for the weekends! Where did you ever find Davinci's in Mexico? At Walmart in Guadalajara? Renae

03-30-2005, 01:57 PM	#24
cristikarina1 Senior LCF Member Join Date: Sep 2003 Location: Pasco, WA Posts: 343 Gallery: cristikarina1 Stats: goal 130.. so not there or remotely close WOE: Atkins Start Date: 01/02/07	I am so excited to try the Pastel de tres leches...! Now girls, come out with your recipes! Carne en su jugo and the pork with guajillo chiles... pozole... yum, yum.... Can't wait! I looooove pozole... ETA: I just found the pozole thread... Last edited by cristikarina1; 03-30-2005 at 02:01 PM..

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03-25-2005, 04:22 AM	#2
Vanessa120 Major LCF Poster! Join Date: Jan 2003 Location: Minnesota Posts: 1,846 Gallery: Vanessa120 Stats: 189/130 size 2-4 5'4" WOE: Low Carb Real Food Start Date: Low Carb Since 2001	This sounds yummy -- might have to play with this recipe a little...........poly-d, erythritol, CQ, and 3 milks --- cream, hood lc milk, maybe coconut???? Thanks for sharing this recipe.

03-25-2005, 08:04 AM	#4
2BabesMama Major LCF Poster! Join Date: Feb 2004 Posts: 1,252 Gallery: 2BabesMama WOE: Back to LC 12/30/11 Start Date: LCing 6/1/03	This sounds yummy and easy! Perfect for an Easter dessert!

03-25-2005, 08:15 AM	#5
Sugar Patrol MAJOR LCF POSTER! Join Date: Jan 2003 Location: Mobile, AL Posts: 2,796 Gallery: Sugar Patrol Stats: 163.2/134.6/135 WOE: Isocaloric Start Date: 1/1/03	This sounds wonderful. Tessiebird, I'd love to hear your results with your CQ and polyD tweaks, so please keep me posted!!!

03-25-2005, 10:12 AM	#6
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	Everyone here in Jalisco (I live south of Guadalajara) has NO clue this isn't the REAL DEAL. The reason is that the recipe is is so close to the authentic one anyway. In the real recipe there is only 1 cup of flour...very little sugar, and LOTS of eggs and the 3 milks: Traditionally (here) they use Nestle's Media Crema, Evaporated milk or heavy cream and 1 can sweetened condensed milk. I just used the cream and Davinci's, a bit of cinnamon. renaegonz, if you want to impress with this cake, then double the recipe and layer it...as in make 2 round cakes and stack 'em and frost with the whipped cream. They use Chantilly cream here to frost these...that is the only difference people note. The Chantilly is not LC and real whipped cream is a luxury so mine seems more decadent! HOW ON EARTH do you make a lc pozole!? Tell! What do you do about the hominy???? It is good with brandy or rum....really good. But I stall on alcohol and am trying to lose. if you have no problem with that issue then I heartily recommend some in your milks (cream). It's delicious. I am interested to hear how the tweaks work out, Tessiebird! Let me know. I can't get that stuff here anyway, but it would be good to know how it works out. For an Easter dessert, it might be yummy if you went with a fruit theme...such as fresh strawberries and raspberries and omit the cinnamon and chocolate. There is A LOT you can do with this recipe. I am stingy with my favorite recipes, but when I saw how wonderfully this converts to low carb I had to share. If any of you try this, please let me know what you think. I have no idea how they make these cakes in the US but for Mexico it is authentic.

03-25-2005, 11:18 AM	#7
Vanessa120 Major LCF Poster! Join Date: Jan 2003 Location: Minnesota Posts: 1,846 Gallery: Vanessa120 Stats: 189/130 size 2-4 5'4" WOE: Low Carb Real Food Start Date: Low Carb Since 2001	Correct me if I am wrong but Mexican desserts are not as sweet as American desserts. That has been my experience anyways. My grandparents were immigrants from Mexico and between my grandmother's baking and the desserts I have had while travelling in Mexico I have found this to be true.

03-25-2005, 01:15 PM	#8
txjohn Posts: n/a Gallery: txjohn	This sounds absolutely heavenly. How many servings does this make? How does it hold up if not all eaten at first serving? There are only two of us...I could cut the recipe in half I guess, or would it handle freezing? And if any leftovers, would they require refrigeration? txjohn

03-25-2005, 01:16 PM	#9
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	Tessibird, that can be true, especially for pan dulces, which can be bland, but this one is sweet. Actually it seems the desserts are sweeter than the ones I tried in Northern Mexico (Zacatecas). Does anyone know why or if my perception is just wrong??? Another favoite of mine is caramel flan!!

03-25-2005, 01:44 PM	#10
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	txjohn, it makes about 15 servings. It freezes fine, too. Yes, you MUST refrigerate this cake. Let me know what you think!!

03-25-2005, 03:22 PM	#11
CarbCountess Junior LCF Member Join Date: Sep 2004 Location: Tennessee Posts: 17 Gallery: CarbCountess WOE: The REVOLUTION! Start Date: 9/08/04	Sounds Divine!!!! Have you figured out the carb count on this one yet?

03-25-2005, 03:51 PM	#12
SCOTTSDALEJULIE Very Gabby LCF Member!!! Join Date: Nov 2003 Location: SCOTTSDALE.AZ Posts: 4,054 Gallery: SCOTTSDALEJULIE Stats: 242/202/145	I am making this next. It sounds just wonderful. And I, too, would love to know how to make Posole low carb. I love love love Posole. Thanks, Julie

03-25-2005, 08:56 PM	#13
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	The carb count, at 15 servings is 3.4 carbs per slice using liquid splenda. I can't tell you how to do Pozole low carb, but I can vouch for my carne en su jugo...which I like even better. I still want to know how to make low carb pozole, though!!!

03-26-2005, 05:27 AM	#14
renaegonz Senior LCF Member Join Date: Feb 2005 Location: Northeast WI Posts: 310 Gallery: renaegonz Stats: highest weight 226/212/135 WOE: Atkins Start Date: Restart-(again!) October 11 2011	Silkandsand, Regarding the pozole, I just make it in the usual way, but at serving time I limit my hominy to 1/4 cup which is 5 carbs. I use guajillo chilies in the broth. I can't seem to find a carb count for these. Garlic and onion are removed. The only other thing in it is pork necks. (For the special occasions my DH likes to put in the ears and tails. I make my own pot on those days!) I also limit what I put on top as that can really add up on the carbs too. Cabbage works for me, with very small amounts of radish, tomato, onion. I don't endulge in my favorite..the tostada that is served with it. This is for special occasions, not an everyday meal, so if I go up to 10 carbs I am O.K. with that, I just bank during the day. My DH is currently in Jalisco, about 2 hours outside of Guadalajara. I was there in Dec. and Jan. and the weather was perfect. It is too hot for me right now. I'll be looking for a springform pan today! Renae

03-26-2005, 08:06 AM	#15
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	renaegonz, I am in the Lake Chapala area. I love it here! the weather is beautiful. I am going to try the pozole this way...gosh I love my garlic. Do you also omit the salsa and lime??? I want to mention that you don't have to use a springform pan. Any baking pan will do.

03-26-2005, 09:04 PM	#17
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	LOL, no I found Davinci's at a coffee shop and a restaurant in our little village. They are expensive: $9.50 and $8, but worth it to me. I think Walmart and Costco in Guadalajara have them but I haven't looked.

03-26-2005, 10:20 PM	#18
Jefinner Blabbermouth!!! Join Date: Aug 2002 Location: The land of sleepless nights Posts: 7,164 Gallery: Jefinner Stats: 241.4(4/20/09)/199(3/16/10)/196.6/160 WOE: Weight Watchers Start Date: March 10	Those sound AWESOME! The posole sounds wonderful too... I love it and DH would have me make it daily... LOL! How about pastor meat... My favorite tacos in the world are tacos al pastor. I think I might be able to have the meat and fixings w/o the tortilla.

03-28-2005, 06:52 AM	#19
renaegonz Senior LCF Member Join Date: Feb 2005 Location: Northeast WI Posts: 310 Gallery: renaegonz Stats: highest weight 226/212/135 WOE: Atkins Start Date: Restart-(again!) October 11 2011	This has really bothered me. I can't seem to find a carb count for guajillo chilies. Since this is something I use I guess I should find out. Ingnorance is not always bliss. LOL Any ideas? I have a recipe for pork with guajillos in it and if you like garlic it uses a whole head to marinate the meat in. It is awesome- even my children love it. Jefinner-I haven't eaten much pastor pork. I probably have had it twice. I do recall it being good!

03-29-2005, 10:59 AM	#20
2BabesMama Major LCF Poster! Join Date: Feb 2004 Posts: 1,252 Gallery: 2BabesMama WOE: Back to LC 12/30/11 Start Date: LCing 6/1/03	Tried the cake saturday night... big mushy mess. The cake itself was fine. When I added all that cream--yuck. I was so disappointed! I must have done something wrong. It didn't absorb. It just collected and mushed up the cake.

03-29-2005, 11:37 AM	#21
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	The cake is supposed to be creamy--not dry like a normal cake. Did you prick it all over with a fork??? Mine are never mushy though...more spongey with the milks soaked in.

03-29-2005, 11:53 AM	#22
Greer'sGal Major LCF Poster! Join Date: Mar 2005 Location: Dela-WHERE? Posts: 1,879 Gallery: Greer'sGal Stats: 226/195.8/120 WOE: Atkinsish/Stillmansish Start Date: 9/3/08	YUM! This sounds great! I will try it this weekend!

03-29-2005, 01:36 PM	#23
2BabesMama Major LCF Poster! Join Date: Feb 2004 Posts: 1,252 Gallery: 2BabesMama WOE: Back to LC 12/30/11 Start Date: LCing 6/1/03	I've had tres leches cake before and know that spongey, dense texture. It seemed like 2 cups of the cream mixture was too much. I did prick it all over. There seemed like too much liquid for the cake to absorb. Maybe one day I'll be brave enough to try this again and add less liquid. BTW--my little 4 year old DS and I tried a few spoonfuls anyway of the mushy cake. I'd used raspberry DaVinci and it was very tasty!

03-30-2005, 03:03 PM	#25
silkandsand Big Yapper!!!! Join Date: Feb 2003 Location: North Carolina Posts: 9,946 Gallery: silkandsand Stats: 155/163/135 WOE: PB&J	cristikarina, here is the recipe for Carne en su Jugo: Ingredients: 4 lbs hamburger or filet cut into small pieces 2 lbs Bacon, cut into small pieces Stock: 1 lb Tomatillos 1 bunch of cilantro spilt in half 4-6 cloves of Garlic 8 cups water salt Garnish: Cilantro Avocado Lime Onion Salsa, such as Tabasco, however, any hot sauce will work How To Prepare: Roast fresh tomatillos in your oven, grill, or stovetop. Put them in a blender Add 1/2 the cilantro and the garlic with enough water to blend into a green stock. Pour the stock into your pot on the stove or use a slow cooker. Cut and cook the bacon in a large skillet until crispy. Then add the bacon to the stock and leave the grease. Now brown your hamburger in the grease and then drain. Add your beef to the stock. Slow simmer until everything is tender and you can't wait anymore. Then Garnish with chopped cilantro, raw onion, avocado (yes add raw avocado to the bowls of stew) and salsa. I live in Mexico and this is my favorite Mexican dish. Normally beans are cooked with the beef and bacon but I am on induction so those are a no-no for me. If you are having a potluck or inviting guests over for Mexican food, try this! It will rock your taste buds!!!! Number of Servings: 10 Carbs per serving (including complete nutritional information if known): 5 per serving Preparation Time: 30 minutes Effort (Easy, Average, Difficult): Average Source: Silkandsand And here is a thread where I added another recipe or two and they discussed the carne en su jugo and added questions, tweaks, etc: Silkandsand - Carne en su Jugo..... EXCELLENT Recipe!!!