Exquisite Venezuelan Gluten-Free Tres Leches Cake

Allergens

Milk, Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1 1/2 cups granulated sugar, divided
• 3 large eggs
• 1 cup whole milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 fl oz) evaporated milk
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy cream, for whipped cream topping
• Fresh berries, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease and flour a 9 inch round cake pan, then line the bottom with parchment paper.
2. In a large bowl, whisk together the gluten free flour, 1 cup sugar, baking powder, and salt.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in milk, vanilla extract, and half of the sweetened condensed milk. Mix until smooth.
5. Pour batter into prepared cake pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, combine remaining sugar, sweetened condensed milk, evaporated milk, and heavy cream in a medium saucepan. Heat over low heat until well combined.
7. Remove cake from oven and immediately pierce with a fork or skewer all over the top and sides. Slowly pour the milk mixture evenly over the warm cake. Allow to sit for 30 minutes before refrigerating.
8. Once cooled, whip heavy cream until stiff peaks form, then spread a layer of whipped cream over the top of the cake. Garnish with fresh berries and serve chilled.

Chef’s Insight

The key to a perfect Tres Leches cake is ensuring that the cake is moist and spongy, while the milk mixture is well-distributed and absorbed.

Notes

This gluten-free Tres Leches cake is perfect for those with a sweet tooth and a penchant for rich, indulgent desserts. The use of three types of milk creates a unique flavor profile that sets this recipe apart from traditional versions.