Gluten-Free Tres Leches Cake

local_grocery_store Ingredients

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 eggs, separated
• 1 cup sugar
• 1 tsp vanilla extract
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 1 cup heavy cream

restaurant_menu Method

1. 1.Preheat the oven to 350°F and grease a 9x13 inch baking dish.
2. 2.In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
3. 3.In a large bowl, beat egg whites until stiff peaks form.
4. 4.In another large bowl, beat egg yolks and sugar until pale and fluffy.
5. 5.Add vanilla extract to the egg yolk mixture.
6. 6.Fold the egg white mixture into the egg yolk mixture.
7. 7.Fold in the flour mixture.
8. 8.Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. 9.In a large bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
10. 10.Using a fork, poke holes all over the cake.
11. 11.Slowly pour the milk mixture over the cake, making sure it gets absorbed.
12. 12.Refrigerate the cake for at least 2 hours before serving.

lightbulb_outline Tips

• chevron_rightMake sure to beat the egg whites until stiff peaks form for a fluffy cake.
• chevron_rightRefrigerate the cake for at least 2 hours before serving to allow the milk mixture to soak in.
• chevron_rightTop with whipped cream and fresh fruit for an extra touch of sweetness.