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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.
Tres Leche Cake
Equipment
Ingredients
For the gluten-free cake
- 4 eggs, separated
- 4 egg yolks
- 90 g white/caster sugar
- 90 g store-bought or homemade gluten-free plain flour
- 4 egg whites
- ½ tsp salt
- 50 g white/caster sugar
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
- Keeps for 3 days
- Cake without the Tres Leche flavouring and topping is suitable to freeze
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What a nice cake recipe. Will try this food recipe for sure.
Thanks, Let’s Get Cooking! I hope you like it!
I used tequila in this recipe and it reminded me of my trip to Mexico, muy rico!
Never tried it with tequila, thanks for the tip. Will give that a shot next time.