Gluten-free tres leches cake
A gluten-free dessert with a Latin American twist, this Tres Leches Cake is a perfect option for those following a gluten-free and lacto-ovo vegetarian diet. It covers 11% of your daily requirements of vitamins and minerals. Best served during celebrations or special occasions.
Ingredients
xanthan gum
1.5 tsps
butter
3 tsps
ground cinnamon
1 pinch
free range eggs
5
sweetened condensed milk
340.19 g
whipping cream
121 ml
masa harina
57 g
milk
61 ml
fresh mint
10 servings
orange zest
1 tsp
salt
1 pinch
sorghum flour
60 g
sugar
50 g
vanilla
1 tsp
vanilla extract
1 tsp
Method
- Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat 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 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.
Nutrition:
Carbs
61 g
Fat
20 g
Protein
10 g
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