Description
Tres Leches? Never heard of it? Well, simply put, it is sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. Now you are possibly thinking, "Who wants to eat soggy cake?" But the beauty of using sponge cake is it is designed to soak-up and hold all the yummie liquid without disintegrating in texture. So, if you like to put your ice cream and cake in the same bowl, our gluten free tres leches might be for you. If you like to let your ice cream melt and then stir it into the cake, our gluten free tres leches is for you!
Ingredients
Summary
| Yield | |
|---|---|
| Source | Reciped Adapted from Bon Appetit |
| Prep time | 20 minutes |
| Cooking time | 45 minutes |
| Total time | 1 hour, 5 minutes |
Instructions
Soak:
Whisk 1 T. rum, evaporated milk, heavy cream and condensed milk in a large measuring cup. Set aside.
Cake:
Preheat oven to 350°. Lightly spray the bottom and sides of a glass 13x9" baking dish.
Whisk the Cheatin' Wheat Gluten Free Flour, baking powder, salt, xanthan gum and cinnamon in a large bowl.
Combine the whole milk and vanilla and set aside.
Using a stand mixer on medium speed, whip egg whites until a small, uniform network of bubbles forms. Increase the speed to medium-high and continue to whip until medium peaks. With the mixer still running, gradually add in the sugar. The egg whites will become a firm, glossy meringue with stiff peaks.
Add egg yolks one at a time, whipping on low to blend between additions.
Keeping the mixer on low, alternate adding the dry and wet ingredients for a total of five additions:
- Add half of the dry mixture and mix just until combined. Scrape.
- Add half of the milk mixture and mix just until combined. Scrape.
- Add half of the remaining dry mixture and mix just until combined. Scrape.
- Add the remaining milk mixture and mix just until combined. Scrape.
- Add remaining dry mixture and mix just until combined. Scrape.
The batter is quite loose and liquidy. Pour batter into pan. Tap pan lightly on the counter to remove any large air bubbles. Bake cake for 35-45 minutes until golden brown and middle springs back when pressed. Let cool. I do not invert this cake onto a serving platter. Instead, I leave it in the 9x13 pan and continue with the recipe.
Assembly:
Poke holes all over the top of the cake with a skewer. Slowly drizzle the sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes. Whip and sweeten heavy cream to taste and use to frost the cake. Garnish with fresh fruit if desired.
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