A long-disputed history surrounds the decadent tres leches cake, with many a Central American country vying for bragging rights over its moist, sugary crumb. The traditional recipe is staked by no fewer than four Latin nations, but the credit for this irresistible version wholly goes to Luis Gonzales of New York City's Death & Co. He infuses his buttery cake with the conventional trio of whole, evaporated, and sweetened condensed milks, then tops it off with a cloud of meringue and some tequila-drenched strawberries. Get the recipe here.
A long-disputed history surrounds the decadent tres leches cake, with many a Central American country vying for bragging rights over its moist, sugary crumb. The traditional recipe is staked by no fewer than four Latin nations, but the credit for this irresistible version wholly goes to Luis Gonzales of New York City's Death & Co. He infuses his buttery cake with the conventional trio of whole, evaporated, and sweetened condensed milks, then tops it off with a cloud of meringue and some tequila-drenched strawberries. Get the recipe here.
