Monday, February 27, 2012
Tres Leche Cake
Oh, I am so excited to share this with you, dear reader! One of my favorite places to go with friends, is a little cafe near our home that serves my favorite dessert, Tres Leche Cake. Tres Leche Cake is a sponge cake soaked in 3 milks which makes it moist and custard like, then topped with real whipped cream. This past week I made this without using eggs or wheat and brought it to a big gathering. It got rave reviews. Here are some of the comments:
Josie: "Mmm! Mmm! This is good. Mmm! Another one, another one! This is the best you ever made! "
Hubby: "This might be one of the best things you have ever made!"
Friend: "That was amazing!"
Friend: "Could you bring one to my house every day?"
And so dear friend, this is for you. Enjoy!
Tres Leche Cake
2 c Natalie's Gluten Free Flour
1 t baking soda
1 t baking powder (I did 5/8 t baking powder to try to get it to rise higher)
1/2 t salt
1/2 c coconut oil (melt before measuring)
1 1/2 c sugar
4 eggs ( 2 T dry Ener-G egg replacer whisked with 1/2 c warm water)
2 t vanilla extract
1 c buttermilk (warm to remove chill, to about room temp)
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
4 c heavy whipping cream
1/2 c powdered sugar
1/2 t vanilla
1. Preheat over to 350. Grease and flour one 9-inch round pan.
2. Whisk together flour, baking soda and powder, salt. Set aside.
3. In another bowl, mix oil, sugar, eggs (replacer), vanilla. Alternately add flour mixture and buttermilk, starting and ending with flour. (In other words, add 1/3 of flour mixture to sugar mixture, stir just til combined. Next, add 1/2 of buttermilk, stir just til combined. Add 1/3 of flour mixture, stir just til combined. Then add remainder of buttermilk, stir just til combined. Finally, add remainder of flour mixture and stir just until combined. )
4. Pour batter into prepared pan.
5. Bake for 30-35 min until toothpick comes out clean.
6. When cake is cool, slice in half. Arrange cut sides up. Poke holes all over the cake using the end of a wooden spoon.
7. Combine soaking liquid ingredients, whisk together well then pour into cake holes. Let sit covered in refrigerator overnight (or for a few hours) to absorb the liquid.
8. To frost, whip cream until very stiff. Place one layer on a cake plate,
top with 1/3 of the whipped cream. Smooth. Place second layer on whipped
cream, top with 1/3 cream. Smooth. Frost sides with remaining 1/3 cream.
Garnish with fresh raspberries. Enjoy!!
Shared on Allergy Free Wednesdays, Slightly Indulgent Tuesdays, and Gluten Free Fridays.