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Gluten Free Tres Leches Cake

A close up of a slice of partially eaten tres leches cake, showing off moisture and texture

Ingredients

Units Scale
  • 1 1/4 cup Bob’s Red Mill 1 to 1 gluten free flour mix
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 6 Large Eggs – Separated
  • 1 cup Brown Sugar
  • 1/3 cup Milk
  • 12 oz can Sweetened Condensed Milk
  • 14 oz can Evaporated Milk
  • 1/2 cup Heavy Cream
  • 1 cup Heavy Cream
  • 1 TBS Sugar
  • 1 can Mandarin Oranges
  • 1 cup Maraschino Cherries

Instructions

  1. Pre-heat oven to 350F and grease 2  loaf pans.
  2. In a small bowl blend together the gluten free flour, baking powder, and salt.
  3. In a large bowl beat the egg yolks and 3/4 cup of sugar until they are light in color. Add in milk and combine thoroughly. 
  4. Slowly mix your dry ingredients to the wet, allowing them to fully combine, then set aside.
  5. In a clean bowl beat the egg whites till soft peaks form. Add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
  6. Carefully fold your batter and egg whites together- you want to keep your egg whites fluffy and airy so your cake will be airy. A simple trick is to add a spoonful of egg whites to the batter and mix thoroughly, then adding the rest of the egg whites and folding it together. To fold the batter, take your spatula and scoop from the center down and out towards the outside of the bowl and flipping the contents back towards the center. Rotate the bowl and repeat the folding process until both mixtures are combined.
  7. Place your batter into the greased loaf pans and bake 35 minutes, check with a toothpick, if it comes out clean it is done. Allow the cakes to cool completely. 
  8. Meanwhile, combine your three milks; condensed, evaporated, and 1/2 cup heavy cream. Set aside
  9. Beat the 1 cup heavy cream and 1 TBS sugar till stiff peaks just start to form. Set aside.
  10. When your cake is completely cool remove from loaf pans. Clean and dry the loaf pans, they are great for serving the cake. Cut the cakes in half the long way. Place the bottom slice into the clean loaf pan and stab with a toothpick or skewer all over. Pour some of the three milks mixture over the top (the milk might pool around the cake, give it time, the milk will soak into the cake). Spread a thin layer of whipping cream down and then place the other piece of cake on top and repeat the process of making holes and pouring the three milks over it. Frost with whipping cream, and top with fruit. Unless serving right away cover with plastic wrap and place in the fridge. Keeps well for about 3 days, not that it lasts that long. Ha ha