An authentic Gluten Free Tres Leches Cake recipe that is decadent, dreamy, and luxurious. Need I say more? Enjoy!
-MBK
Gluten Free Tres Leches Cake
Servings 16
Ingredients
For the cake:
- 1 cup Gluten Free 1-1 flour
- 1-1/2 tsp. baking powder
- 1/4 tsp. salt
- 5 whole eggs
- 1 cup granulated sugar divided
- 1 tsp. pure vanilla extract
- 1/3 cup whole milk
For Tres Leches Cream:
- 1 12 ounce can evaporated milk
- 2 14 ounce cans sweetened condensed milk
- 2 cups heavy cream
For whipped cream:
- 2 Tbsp. confectioners sugar
- 1 tsp. pure vanilla extract
- 2 cups heavy cream
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch pan with non-stick spray.
- Combine flour, baking powder, and salt in a large bowl and set aside.
- Separate eggs into two separate bowls. Beat egg yolks with 3/4 cup of sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg mixture over the dry ingredients and gently stir until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Gently fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 40 minutes. Do not open the oven during baking, look though the glass door and watch for the edges of the cake to pull from the pan. After removing the cake from the oven you can leave it in the pan or turn out onto a rimmed platter. Pierce the cake all over.
- For the cream mixture: In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Blend on high speed for 45 seconds. Separate 1-1/2 cups of the cream mixture, cover and refrigerate until ready to serve the cake. Slowly and carefully pour the remaining cream over the warm cake. Cool to room temperature.
- Cover and refrigerate at least 4 hours or overnight.
- When ready to serve, beat two cups of heavy cream until soft peaks form. Add the confectioners sugar and vanilla. Spread the whipped cream over the chilled cake. Serve with the reserved chilled milk sauce.