Anonymous wrote:

Anonymous wrote:It should not be soggy or gross even three days after making it. You I need a good sponge recipe that holds up to the moisture. What recipe are you using?

Smitten Kitchen. But am open to other suggestions!

It looks good.

Anonymous wrote:The “soak overnight” part isn’t a limit on how long it should soak; it’s the minimum amount of time it should soak or the cake won’t have absorbed enough of the liquid. They’re just telling you not to eat it right after you make it. It won’t be gross 24 hours later.

Thanks!

Anonymous wrote:It should not be soggy or gross even three days after making it. You I need a good sponge recipe that holds up to the moisture. What recipe are you using?

Smitten Kitchen. But am open to other suggestions!

The “soak overnight” part isn’t a limit on how long it should soak; it’s the minimum amount of time it should soak or the cake won’t have absorbed enough of the liquid. They’re just telling you not to eat it right after you make it. It won’t be gross 24 hours later.

It should not be soggy or gross even three days after making it. You I need a good sponge recipe that holds up to the moisture. What recipe are you using?

Hello. I am trying to figure out how much in advance I can make a tres leches. Most of the recipes say to soak in the fridge "overnight."

If I make the cake at 8pm on a Friday night, can I serve it at 8pm on a Saturday night or will it be soggy and gross at that point?