Wheatless Wednesday: Gluten-Free Tres Leches Cake
By: Leah Rodrigues
Published: May 2, 2012

This tres leches cake is the perfect dessert for a gluten-free Cinco de Mayo celebration.  A light sponge cake is made by combining sorghum flour and masa harina to create a porous cake that will soak up the milks.  The traditional milk mixture (as in this recipe) is half-and-half, evaporated milk and sweetened condensed milk.  If you prefer to use a milk with less fat, you can substitute the half and half for whole milk, 2% milk, 1% milk or even skim milk (you will sacrifice some of the richness though).  Gluten-free tres leches cake is guaranteed to be a favorite among friends and family
Gluten-Free Tres Leches Cake
Ingredients:



For the cake:
5 eggs, separated
1 cup sugar
3 teaspoons butter
1 teaspoon vanilla extract
1 teaspoon orange zest
Pinch of cinnamon
1/2 cup sorghum flour
1/2 cup masa harina
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 cup milk
1/2 teaspoon cream of tartar
Pinch salt
 
For the milks:
1/2 cup half-and-half
12 ounces can evaporated milk
14 ounces can sweetened condensed milk
 
For the topping:
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla
Sliced strawberries and mint leaves
 
Directions:
 








Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat ¾ c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.


   
In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining ¼ c sugar and continue beating until egg whites are glossy and firm, but not dry.


   
Gently fold the egg whites into the cake mixture. Pour this batter into the baking dish, spreading out evenly. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.


   
Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.


   
Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick. Spread over cake and top with strawberries and mint leaves.


   
Allow to chill in refrigerator until ready to serve.

Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat ¾ c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.


     
In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining ¼ c sugar and continue beating until egg whites are glossy and firm, but not dry.


     
Gently fold the egg whites into the cake mixture. Pour this batter into the baking dish, spreading out evenly. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.


     
Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.


     
Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick. Spread over cake and top with strawberries and mint leaves.


     
Allow to chill in refrigerator until ready to serve.

Comments:
Michelle Sheridan
December 30, 2012

1/2 cup masa harina
Are you kidding me? This is wheat!! Wheat=gluten!!! How many people have you poisoned like this?
Dean Batchelder

Masa harina is made from corn and should be GF if processed in a GF facility. Corn tortillas are made from it. Masa de trigo is wheat flour.