Tres Leches Cake (or Three Milk Cake) is a very common dessert in many Latin American countries. But the first time I tasted it was during an internship in Costa Rica. I admit that I really appreciated it. Although the traditional recipe uses wheat flour, it is entirely possible to make it “gluten free” by using suitable flour. Here is a gluten-free version of this delicious dessert:
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Preparation
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Preheat the oven to 180°C and grease a medium-sized rectangular mold (approximately 23 x 33 cm).
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Prepare the cake: In a bowl, whisk the egg yolks with half the sugar (around 100g) until light and fluffy. Add the milk and vanilla, and mix well. Then add the gluten-free flour and yeast, then incorporate gently.
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Beat the egg whites with the rest of the sugar until you obtain firm peaks. Gently incorporate the egg whites into the cake batter in three batches, mixing gently so as not to make the whites fall.
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Pour the batter into the prepared pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
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Prepare the milk mixture: In a bowl, mix the sweetened condensed milk, unsweetened condensed milk and milk (or milk/rum). Once the cake is cooked, let it cool for a few minutes, put it in a dish then pierce small holes all over the surface with a fork.
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Pour the milk mixture over the cooled cake, making sure to coat the entire surface. Refrigerate the cake for at least 2 hours (ideally overnight) to allow the milk mixture to penetrate well.
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Prepare the decoration: Whip the heavy cream with the sugar until you obtain a stiff whipped cream. Spread it on the cake before serving. You can add slices of strawberries or mango to decorate.
Note
You can sprinkle the cake with a little cinnamon powder or cocoa, and decorate it with fresh fruit (strawberries, blueberries, etc.).
