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A portion of Tres Les Cake on a colourful plate garnished with fresh strawberries, blueberries and cinnamon

This chilled dessert is the Mexican equivalent of Italy’s tiramisu or England’s trifle – translated as Three Milk Cake – the cake gets its name from the three types of milk – fresh cream, condensed milk and evaporated milk.

This combination of milk and cream infuses the gluten-free cake and creates a super moist and tender texture. The only difference is the lack of alcohol, but don’t hold back, Tres Leches Cake readily accepts rum, tequila, sherry etc. – whichever you fancy, the sponge cake absorbs the flavours and alcohol brilliantly.

Although it has a heavy cream and sugar presence, this transforms into a lightly marinated sponge cake with a freshly whipped cream topping.

This dessert compliments a spicy main dish, like fajitas, carnitas or chilli con Carne.

a tray of assembled tres leches cake before being sliced into serving portions
A portion of Tres Les Cake on a colourful plate garnished with fresh strawberries, blueberries and cinnamon

Tres Leche Cake

by Sandra - Fun Without Gluten
This chilled dessert is the Mexican equivalent of Italy’s tiramisu or England’s trifle – translated as Three Milk Cake – this cake gets its name from the three types of milk – fresh cream, condensed milk and evaporated milk. 
5 from 3 votes
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine Mexican
Servings 8

Ingredients
  

For the gluten-free cake

For the Tres Leches flavouring

  • 200 ml heavy fresh cream, whipped (36% fat content)
  • 200 ml evaporated milk
  • 200 ml condensed milk
  • 2 tsp vanilla extract
  • 2 tsp rum, tequila or sherry (optional)

For the topping

  • 300 ml heavy fresh cream, whipped (36% fat content)
  • 3 tbsp icing sugar
  • fresh strawberries and blueberries, to garnish

Instructions
 

For the gluten-free cake

  • Preheat the oven to 180°C/350°F.
  • Grease the base of the casserole dish with butter. Set aside.
  • In a large bowl, beat the egg yolks for 2 minutes.
  • Add the sugar and beat for 3 minutes or until it appears thick and resembles a pale lemon colour.
  •  Fold in the flour, a third at a time.
  • In another bowl, whisk the egg whites and salt at medium speed until soft peaks appear.
  • Gradually, add the sugar, 1 tablespoon at a time, whisking until stiff peaks form.
  • Fold only a third of the whites into the yolk mixture, before folding in the remaining whites.
  • Spread the batter into the prepared casserole dish.
  • Bake for 20-25 minutes or until the top springs back when lightly touched.
  • Cool for 10 minutes. Poke several holes on the top of the cake with a toothpick. Set aside.

For the Tres Leches flavouring

  • In a medium bowl, combine the cream, evaporated milk, condensed milk, vanilla and optional alcohol.
  • Gradually pour the milk mixture over the cake, making sure it absorbs into the cake.

For the topping

  • In a medium bowl, whisk the cream until it begins to thicken. Add the sugar, whisking until stiff peaks form.
  • Spread evenly over the top of the cake.
  • Cover and refrigerate for at least 2 hours.
  • Garnish with fresh strawberry pieces and blueberries, before slicing into portions.

Notes

Chill the cake thoroughly before slicing the cake into portions. The cake will stay intact and look attractive on the plate.
  • Keeps for 3 days
  • Cake without the Tres Leche flavouring and topping is suitable to freeze
Keyword gluten-free chilled dessert, gluten-free tres leche cake, tres leche cake
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