Three Milk Cake with Rompope

I won't rate this as I followed the advice to use a Betty Crocker Cake Mix (with butter)-couldn't find the French Vanilla so used the Super Moist Butter recipe yellow. Added approx 1/4 cup rum to 1 can of evaporated milk, 1 can of sweetened condensed milk and 1 1/2 cups of good quality heavy cream. The cake was sturdy enough to turn out of a 9" x 13" metal pan and it absorbed nearly all of the milk mixture. Maybe not as good and the from scratch recipe I also tried from Cook's Illustrated (Country) but pretty darn tasty for the effort! Hmm seems I must now rate to leave a review so I'll give it a 3 for inspiration and the other reviews!!!

• Einer2

• Hilliard, Ohio

• 6/15/2016

25 minutes is probably way too short a time, or you'll be putting it back in the oven a zillion times when your tester doesn't come out clean. I'd keep an eye on it but start by going 30, then checking every 2 minutes. Then, on subsequent tries, you might push this to 35. I know I did at least 15 minutes longer with all the taking out and putting back in the oven. Also, don't fully boil the soaking liquid, and take it down to a true simmer, so less than medium heat, most likely, or it will cook down way too much. After 17 minutes I was seeing the bottom of the pan, which also tells me that's too much time, anyway. Thinner is better, anyway, since it will absorb into the cake easier.

• deliusfan

• Valhalla, NY

• 7/17/2014

Authentic Mexican dessert...you wont be disappointed!

• Anonymous

• Stamford, CT

• 12/11/2011

I have never made this cake, but after reading the reviews, was wondering if you could put the cake into a Tupperware cake container to soak, then you could just flip the container. Just a thought, I will save this recipe to try someday.

• sandyoli

• Providence, RI

• 12/11/2010

I have made this several times, and even though it's a little tempermental, it is well worth the effort. I have discovered that you MUST use either a manual or electric hand mixer; I tried using a stick blender with whisk attachment, and I deflated the batter. Once this happens, your cake is doomed. In fact, this recipe has caused me to run to the store for more eggs at midnight more than once! I'm about to make it again, so I'm steeling myself to not make ths same mistake again! Just be careful not to overbeat, and be VERY careful when folding in the egg whites. Good luck!

• deliusfan

• Orlando, FL

• 11/6/2009

I make tres leches every week, this recipe is a good one but seeing i make them so often i dont make the cake by scratch anymore i just use a betty crocker cake mix and DONT use the one with pudding in the mix it will just not turn out right. For the best result use 1 cake mix 7 eggs 1/2 cup of water and 3/4 cup unsalted real butter softened. the cake does rise and its suposed to, it will still be dense and it soaks up the milks you dont have to keep turning the cake. Best to bake cake in a spring form pan that way you dont break the cake when taking it out. after cake has cooled and please make sure you dont over bake,(get something to hold the cake not to deep i use a cast iron skillet it holds the cake and is not to deep, that way when you go to flip the cake over after soaking it does not have that far to drop and will not crack.line it with plastic wrap making sure you have enough to cover the cake while it soaks) slice in 1/2 to make 2 layers the top layer sliced side up and poke holes place fruit or jams and pour 1/2 milk mixture over the fruit/jam place the other 1/2 of the cake with bottom side up and poke with holes i use a chop stick and pour remaining milks. you may not use all milk mixture save and use when serving. it is best to leave soak over night or atleast 12 hrs. and then cover cake with topping, and fruit. The best Rompope i have found is Santa Clara its in most mexican stores although it is about $14 to $18 its well worth it.

• MEXICOSWEETHEART

• Cholula Mexico

• 3/17/2009

I love this recipe! I lived in Mexico for a year teaching school and for every holiday and birthday, parents sent a 3 milk cake to school. This recipe is very close to what my tastebuds remember and I've adapted it to make it easier and, in my opinion, better! Like other users, I use a cake mix to simplify the recipe and for the rompope I use Bailey's or Eggnog. This is a moist, messy cake so get over any ideas of perfection you may have - the perfection is all in the taste. This cake is light and delicious and it is a favorite among my friends.

• Pitajuanita

• Nova Scotia, Canada

• 10/23/2008

I have made this cake several times since May 2003, initially following the directions explicitly. I have finally decided the best course of action is to use Betty Crocker's French Vanilla cake mix. Follow the recipe that uses butter rather than oil. For the Rompope syrup, substitute 1/2 & 1/2 for the condensed milk, add extra Rompope and 1/2 & 1/2, use a full can of sweetened condensed milk and most importantly, DO NOT COOK the syrup! Soak the cake and keep any left over syrup to pour over cake as it is served. This is an amazing cake when prepared with care! My 76 year old father requests this cake for his birthday every year! This cake is not only my father's favorite, but his entire neighborhood loves it!

• syalatr

• Los Gatos, CA

• 9/13/2008

你绝对会想使用一个尝试和真正的创oise recipe for this, rather than the one as given. The Cake Bible has a good one and it's online, just search for "French Génoise pdf". Definitely poke holes all the way through or use a syringe. I split my genoise into two layers to facilitate applying the syrup, and then filled the layers with a blend of strawberry preserves and stabilized whipped cream and some fresh sliced strawberries. I made rompope almendrado from scratch but ended up using it for drinks, so I went with Horizon eggnog plus Cruzan rum and it was great. The first time I made the cake I followed the given recipe and got an inedible result. OTOH the syrup was excellent paired with the Cake Bible's genoise, so I'll skip the fork rating.

• joaodasilva

• boulder, co

• 4/27/2008

Three milk cake does not rise because it's not meant to. It's not a sponge cake, but a dense, fine-crumbed cake that wills tand up to soaking without turning to mush. If you're having trouble soaking it, poke holes all the way through the cake with a skewer or a chopstick, and just keep adding more liquid.

• slippek

• New York, NY

• 8/31/2006

Very Very Messy!!! But, delicious. Cake didn't rise much - not sure what went wrong. Will definately try it again.

• magfly

• San Antonio, TX

• 9/4/2005

This cake tasted great but was way too much effort. to turn the cake over several times in order to soak it adequately made such a mess and absolutely was not worth it. I might try pouring a creme anglaise flavored with rompope (or use this recipe's rompope syrup) into a ramekin dish, add the dry cake and pouring more of the sauce on top. I think that if we let it sit overnight it should soak up the sauce from both sides and alleviate most of the trouble.

• chfcarolyn

• Oklahoma City

• 7/7/2005

The hot sponge cake did not rise properly. I had to make it twice but would use a simpler Jelly Roll cake recipe instead. Be wary!

• billperro

• NYC, NY

• 6/4/2005

What a great recipe! A great change from a lot of dry american cakes.

• Adavis

• Nashville, TN

• 11/27/2004

What a disappointment. I seem to be on the sticky, gooey mess side of the argument. The taste of the syrup was good, except a little too condensed milk for me. The cake was so mushy. Did NOT like the texture at all. It was so much effort and babysitting for a really underwhelming presentation and texture. I don't know what I did wrong, or if I did something wrong? I have never had this cake before-was eager to make it for my Mexican husband's birthday. We ended up eating popsicles instead!

• Anonymous

• Tucson, AZ

• 7/26/2004