Fluffy Gluten-Free Cuban Tres Leches Cake Recipe – A Heavenly Delight for Your Senses!
Discover this easy-to-make, gluten-free Cuban Tres Leches Cake that combines a tender crumb with a creamy milk topping. Perfect for special occasions or everyday treats, this heavenly dessert is sure to become a favorite!
Allergens
Eggs, Dairy (Milk)
Ingredients
- 1 1/2 cups all
- purpose gluten
- free flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 6 large eggs, separated 1 cup white sugar, divided 1 tablespoon pure vanilla extract 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring the gluten free flour evenly coats the surface.
- In a large bowl, whisk together the gluten free flour, baking powder, and salt. Set aside.
- In another bowl, beat the egg yolks with 3/4 cup of sugar until pale yellow. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined.
- In a separate clean bowl, beat the egg whites until foamy. Add the remaining 1/4 cup of sugar gradually and continue beating until stiff peaks form.
- Fold the beaten egg whites into the batter gently, stirring until fully incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean.
- In a mixing bowl, combine the sweetened condensed milk and evaporated milk. Once the cake has cooled for 10 minutes, evenly pour the mixture over it.
- Allow the cake to absorb the milk mixture for about 30 minutes before serving. Slice and enjoy!
Chef’s Insight
To enhance the cake's aroma, add 1/2 teaspoon of ground cinnamon to the dry ingredients.
Notes
For best results, use a digital kitchen scale to measure ingredients accurately. This recipe is ideal for beginners in the world of baking.