Gluten-Free Tres Leches Cake
Need a gluten free and lacto ovo vegetarian dessert? Gluten-Free Tres Leches Cake could be an outstanding recipe to try. This recipe serves 10 and costs 81 cents per serving. One serving contains 460 calories, 11g of protein, and 20g of fat. This recipe from Foodista has 5 fans. It is a cheap recipe for fans of Latin American food. A mixture of condensed milk, vanillan extract, milk, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 34%, this dish is not so great. Similar recipes include Gluten-Free Tres Leches Cake, Tres Leches de Coco (Coconut Tres Leches Cake), and Dairy-Free Tres Leches Cake.
Servings: 10
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 1/2 teaspoons baking powder
3 teaspoons butter
Pinch of cinnamon
1/2 teaspoon cream of tartar
5 eggs, separated
12 ounces can evaporated milk
1/2 cup half-and-half
1/2 cup masa harina
1/4 cup milk
Sliced strawberries and mint leaves
1 teaspoon orange zest
Pinch salt
1/2 cup sorghum flour
1/4 cup sugar
1 cup sugar
14 ounces can sweetened condensed milk
1 teaspoon vanilla
1 teaspoon vanilla extract
1 cup whipping cream
1 teaspoon xanthan gum
Equipment:
baking pan
bowl
oven
toothpicks
blender
whisk
Cooking instruction summary:
- Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.
- In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining c sugar and continue beating until egg whites are glossy and firm, but not dry.
- Gently fold the egg whites into the cake mixture. Pour this batter into the baking dish, spreading out evenly. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.
- Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.
- Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick. Spread over cake and top with strawberries and mint leaves.
- Allow to chill in refrigerator until ready to serve.
Step by step:
1. Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining c sugar and continue beating until egg whites are glossy and firm, but not dry.Gently fold the egg whites into the cake mixture.
2. Pour this batter into the baking dish, spreading out evenly.
3. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.
4. Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick.
5. Spread over cake and top with strawberries and mint leaves.Allow to chill in refrigerator until ready to serve.
Nutrition Information:
covered percent of daily need
