Glorious Gluten-Free Venezuelan Tres Leches Cake – A Heavenly Fusion Dessert

Allergens

Dairy, Eggs

Ingredients

• 1 cup almond flour
• 1 cup gluten
• free all
• purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 large eggs, separated
• 1 cup granulated sugar, divided
• 1 tsp pure vanilla extract
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup heavy cream
• Fresh berries, for garnish
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, gluten free all purpose flour, baking powder, and salt. Set aside.
3. In another bowl, beat egg yolks with 3/4 cup of sugar until pale and creamy. Add vanilla extract and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. In a separate large bowl, beat egg whites until soft peaks form. Slowly add the remaining 1/4 cup of sugar while continuing to beat until stiff peaks are achieved.
5. Gently fold the beaten egg whites into the egg yolk mixture until fully incorporated. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
7. In a medium bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream. Once the cake has cooled, pierce it all over with a fork and pour the milk mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight to absorb the flavors fully.
8. Before serving, garnish with fresh berries and dust with powdered sugar. Slice and enjoy your Gluten Free Venezuelan Tres Leches Cake!

Chef’s Insight

For an extra touch, use a cookie cutter or knife to create decorative shapes from the fresh berries before garnishing the cake.

Notes

Be sure to use a deep cake pan to prevent the milk mixture from overflowing during absorption.