Can't wait to try this one. Tres leches is one of those cakes that I have always enjoyed but never understood how the magic was made. This article has solved the mystery for me!
I read on the justonecookbook website that Japanese recipes hardly use any stabilisers in their meringue, instead they use super cold, even slightly frozen egg whites. Have you tried this method before?
Hi! I know this is an old post but I was wondering if anyone has tried doubling the recipe?
Help! Do you think that I can use tea bags instead of loose leaf?!
Can't wait to try this one. Tres leches is one of those cakes that I have always enjoyed but never understood how the magic was made. This article has solved the mystery for me!
Can’t wait to try this!
I read on the justonecookbook website that Japanese recipes hardly use any stabilisers in their meringue, instead they use super cold, even slightly frozen egg whites. Have you tried this method before?