I have recently fallen in love with Tres Leches cake, but unfortunately my friends and family think it is too wet and soggy. They love the flavor, hate the wet sogginess. Is their a way to have all the rich flavor without the soggy eggy factor? Will the same concept work with a butter or pound cake recipe, or does it have to be sponge cake. What happens if you only pour half the liquid on the cake that is called for in a recipe? Also, I am just wondering if anyone has tried experimenting with a traditional recipe by adding a little banana liquor and rum, or coco lopez coconut cream. Does anyone have a good recipe for Tres Leches Cake?