I have made the tres leches cake from a couple years ago several times. It has come out perfectly every time except for the last 4 times. I can't figure it out. The cake batter is nice and fluffy when it goes in the oven but for some reason it comes out hard and won't absorb the milks. What could be the problem?? The oven temp? Changing oven temp? Opening the oven??
tres leches/genoise cake
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