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 create 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 mins
Cook Time 25 mins
Chilling Time 2 hrs
Total Time 2 hrs 55 mins
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.
  • Line the base of a deep 25cm by 15cm baking tray with baking paper.
  • In a large bowl, beat the egg yolks for 2 minutes.
  • Add 90g 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 remaining 50g 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 pan.
  • 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 heavy cream until it begins to thicken. Add the sugar, whisk 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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