Tres Leches Cake, Gluten-Free

by Jeanne on May 6, 2010

(photo made possible by the kind women at the potluck today who allowed me to take one small piece home to photograph for this blog)

Happy Cinco de MayoCinco de Mayo (5th of May) commemorates the victory of the Mexican militia over the French occupational army at the Battle of Puebla in 1862.  It’s not the Mexican independence day as many people assume–that date is September 16th.  Because most people in the US really don’t know what this holiday is for, it is mainly used as excuse to have a party–one that usually includes Mexican food and drink, which is OK by me!

Today I attended a Cinco de Mayo potluck.  Originally I was going to bring some sort of cookie.  But I was on Twitter and Ree Drummond, The Pioneer Woman, posted a link to a recipe on her site for Tres Leches Cake.  Well, it looked so yummy and easy that I couldn’t resist adapting it right away and bringing it to the potluck instead.  It was a hit!  Everyone had 2 or more pieces–good thing this recipe makes a sheet cake’s worth!

One thing I really like about the recipes on Ree’s website and in her cookbook is that they are easy, extremely tasty, and appeal to lots of people.  So far I’ve adapted two of her other recipes, for French breakfast muffins and for her chocolate sheet cake with chocolate pecan frosting.  Both have been hits with my family and with my friends.

I mentioned a few weeks ago that she got together with the Seattle food bloggers when she came into town for her cookbook tour.  She took a couple of hours out of her crazy-busy day to meet and chat with us.  The event was hosted at a local restaurant, Anthony’s Pier 66–which also kindly provided some yummy appetizers and wine for all of us!   It was quite casual and Ree was super nice!  We all ate, had a glass of wine, and sat with her as she answered our questions.  I had gone to the restroom right before the Q and A session and when I came back, I found that my seat was right smack next to Ree.  I told her I would serve as her unofficial “peanut gallery” as she answered questions–she said that was fine (phew!).  She was so fun and we had a terrific chat with her.  At the end she asked each of us to tell her the name of our blogs and a little bit about them.  I have to say, I found that to be really kind and quite refreshing coming from someone as popular as she is in the blogging world!  Afterward, she allowed all of us to inundate her with requests for photos and to sign cookbooks.  And then she had to rush off to her next engagement.  I so very much appreciated the fact that she carved out the time to spend with the people who are some of her most ardent admirers!  Thanks, Ree!

The following is the recipe I adapted from Ree’s terrific web site.  It is delicious!  Another must-have recipe for my party repertoire!

Tres Leches Cake, Gluten-Free
-adapted from The Pioneer Woman website

Special Equipment Needed
-a stand mixer is handy, but a hand mixer will do
-9″x13″ baking pan

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C (6 oz) brown rice flour
1 1/4 C (7.25 oz) white rice flour
1 C (4.25 oz) tapioca flour
1 C (5.75 oz) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

For the Cake
1 cups/140 g Jeanne’s Gluten-Free All-Purpose Flour Mix
1 1/2 tsp baking powder
1/4 tsp salt
5 large or extra large eggs, separated
1 cup/200 g granulated sugar, divided
1/3 cup/78 ml milk
1 tsp vanilla extract
extra tapioca flour and melted butter for pan

For the Three Milk (Tres Leches) Soak
1 (12 fl oz) can evaporated milk
1 (14 fl oz) can sweetened condensed milk
1/4 C (2 fl oz) heavy whipping cream

For the Frosting
1 pint (2 cups; 475 ml) heavy cream
3 tablespoons granulated sugar

Preheat oven to 350 degrees F/180 degrees C.  Butter and flour your pan with extra melted butter and tapioca flour.

In a large bowl, mix together flour, baking powder and salt.

In the bowl of a stand mixer fitted with the beater attachment, beat the egg yolks on high with 3/4 cup/150 g of the sugar.  Beat until the mix is a pale yellow.  Add the milk and the vanilla extract and beat briefly, until just combined.

Pour the egg yolk mixture over the flour mixture and stir very gently to combine.

In a separate bowl with a mixer, beat the eggs whites until soft peaks form.  With the mixer on, slowly add the remaining 1/4 C (1.75 oz) granulated sugar, a tablespoon at a time.  Beat until egg whites are stiff but not dry.

Very gently fold the egg whites into the batter until just combined.  Scrape into your prepared pan.  Use a spatula to smooth the top of the cake batter.

Bake for 35 to 45 minutes or until a tester comes out clean.  Remove from oven and let cool in the pan for 5 minutes.  At this point, you can either turn out the cake onto a rimmed platter or keep it in the pan to cool further–until it is just slightly warm.

To Make the Three Milk Soak
While you are waiting for the cake to cool, prepare your three milk glaze.  In a pitcher (I use a 4 cup Pyrex glass measuring cup), whisk together your evaporated milk, your sweetened condensed milk, and your whipping cream.  Remove 1 1/3 cups (10.66 fl oz) of the milk mixture and use for something else.

Using a fork, pierce the top of your now slightly warm cake several times.  Slowly drizzle the remainder of the milk mixture over the cake, letting it drip down the sides, as well.  The milk will pool in places around the cake, but it will quickly soak in.

To Make the Frosting:
In a large bowl with a mixer, beat together the heavy whipping cream and sugar.  Use this to frost the top (and sides if you took the cake out of the pan) of the cake.

Prepare for ooohs and aaahs from everyone who eats this cake!



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