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Tres Leches Cake
Book Information
On Baking (2nd Edition)
Page: 479
Ingredients
Baking Powder
Cocoa Powder
Common French Meringue (p. 414) or Italian Meringue (p. 417)
Cream of Tartar
Crème Chantilly (Chantilly Cream) (page 512)
Dark Rum
Desiccated Coconut
Egg
Evaporated Milk
Heavy Cream or Crème Fraîche
Mango
Neutral Glaze
Pastry Flour
Strawberries
Sweetened Condensed Milk
Vanilla Extract
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Cakes and Icings