tag:blogger.com,1999:blog-3623400899948131297.post3370547783639625674..comments2023-03-15T05:46:09.408-07:00Comments on See Chalna Cook!: Tres Leches CakeChalnahttp://www.blogger.com/profile/08746941285786568794noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3623400899948131297.post-18818337626569338932010-01-26T05:52:49.649-08:002010-01-26T05:52:49.649-08:00I was in the same boat...I baked it in the long gl...I was in the same boat...I baked it in the long glass 9x13 dish, but had nothing to really turn it onto for the rest of the process. I ended up turning it onto a big cookie sheet and letting it cool completely. The I was able to just pick it up with my hands and put it back into the original dish (by now cooled), but flipped upsidedown like the recipe calls for. It was easy to do and then I poked LOTS of holes with a fork all over and poured the liquid. After letting it stand for 30 minutes, all the liquid was soaked into the cake. By the cake being inverted back into the pan, there was plenty of room on the sides for the liquid to get all around the cake. OH, and I was serious about those holes....I stuck that fork over every bit of the cake. I think where people probably go wrong is not puncturing the cake enough, otherwise it can't soak up everything. :-)Chalnahttps://www.blogger.com/profile/08746941285786568794noreply@blogger.comtag:blogger.com,1999:blog-3623400899948131297.post-51707883324827563952010-01-25T18:48:58.070-08:002010-01-25T18:48:58.070-08:00That looks TO DIE FOR. I LOOOOOOVE tres leches ca...That looks TO DIE FOR. I LOOOOOOVE tres leches cake and if is ever on a menu, that is what I am getting, no matter what the other choices are. I am now racking my brain for some sort of occasion that might justify my baking this cake...something other than..."I'm hungry and I want to eat cake".<br /><br />One question...I don't have a good rectangular platter with a rim on it for inverting the cake...think it would still work to just leave the cake in the baking dish? On one hand, I am thinking that the texture of the bottom of the cake might be more prone to soaking up liquid than the top of the cake...although, if the sides pull away from the pan when baking, some of the liquid would probably be able to drip down the separated sides and then soak through the bottom from underneath the cake.<br /><br />I am with you 100% on the homemade whipped cream...there is just no substitute!Anonymousnoreply@blogger.com