Recipe of Quick Gluten-Free Tres Leches Cake

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Favorite Gluten-Free Tres Leches Cake. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gluten-Free Tres Leches Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gluten-Free Tres Leches Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gluten-Free Tres Leches Cake is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Gluten-Free Tres Leches Cake estimated approx 35 min.

To get started with this recipe, we must first prepare a few components. You can have Gluten-Free Tres Leches Cake using 17 ingredients and 19 steps. Here is how you cook it.

Adapted from The Pioneer Woman recipe

Ingredients and spices that need to be Make ready to make Gluten-Free Tres Leches Cake:

1. Cake
2. 1 cup all-purpose gluten-free flour
3. 1 1/2 tsp baking powder
4. 1/4 tsp salt
5. 5 large eggs, separate whites from yolks
6. 1 cup sugar, divided
7. 1/3 cup whole milk
8. 1 tsp pure vanilla extract
9. 12 oz can of evaporated milk
10. 14 oz can of sweetened condensed milk
11. 1/4 cup whole milk
12. Whipped Cream
13. 2 cups heavy whipping cream
14. 1/4 cup powdered sugar
15. 1/2 tsp pure vanilla extract
16. Ground cinnamon (for topping)
17. Fresh strawberries (optional)

Steps to make to make Gluten-Free Tres Leches Cake

1. Preheat oven to 350° F
2. In large bowl, combine flour, baking powder, and salt. Set aside.
3. Separate eggs into two separate bowls - one for eggs whites, the other for egg yolks.
4. In large mixing bowl, mix 3/4 cup of sugar and egg yolks together on high speed until yolk are pale yellow.
5. Add 1/3 cup milk and pure vanilla extract to egg yolk mixture and combine on low speed.
6. Pour egg yolk mixture over flour mixture and stir just until ingredients are mixed.
7. In another large bowl, beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat egg whites until stiff peak forms.
8. Fold egg white mixture into batter gently
9. Pour batter into a greased 9x13 pan. Smooth the top of the batter.
10. Bake cake for 35 to 40 minutes
11. Check the center of cake by inserting a toothpick.
12. Remove from the oven and allow cake to cool completely.
13. Combine evaporated milk, sweetened condensed milk, and whole milk in small bowl.
14. Use a fork to poke holes in the top of completely cooled cake.
15. Pour milk mixture over the cake - and don't forget the edges!
16. Refrigerate cake for at least five hours
17. When ready to serve, whip the heavy cream, powdered sugar and pure vanilla extract until stiff peak forms.
18. Smooth whipped cream on top of the cake, sprinkle it with ground cinnamon and top with strawberries, if you'the like!
19. Enjoy!

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