Does anyone have a recipe for 3 milk cake?
It is made with condensed sweetened milk, canned milk and fresh milk.

Verna, check a previous message under the title:
"Postre de las tres leches" from December 13.
I posted the recipe you want.

I tried that recipe. Has anybody else? I've never had tres leches cake before, but this wasn't at all what I expected. The cake was very eggy. It was fun to try something new, anyway.

Momoreg, I looked back over that recipe. Still haven't had a chance to try it. 7 eggs?! It must be like a sponge cake. What was the texture like? A fine crumb or aerated and foamy? Does the cake hold all the liquid? I know, I know, - I should try it myself but lately I have had to almost fight for oven time. It must be wonderful to have an oven designated for just pastry. Sigh!

The cake didn't fall, but it became sort of compressed as it cooled, and the top was a skin that was separate from the cake, if you can picture that. It wasn't airy, and didn't hold all the liquid, but I probably should have tried adding more an hour later, because it wasn't completely saturated. I was in a hurry. The icicng was a lime flavored meringue. It was unusual, but not quite a seller. I baked mine in a convection. I think it would have risen differently in a deck oven.

I've made 3 milk cake with just a regular sponge cake recipe(I don't recall the egg ratio, but it was pretty light and not very eggy). 10" cake pans and 1c. of each milk(condensed, evap. and heavy cream). I don't remember using all 3c. of the milk to soak 1 cake. I added lime zest to the sponge batter. I didn't care for the cake but the Mexican guys at work were very happy that I had made that for them for breakfast!

Thanks for the info both of you.