Good morning here me will give you a recipe gluten-free tres leches cake which is delicious The way preparing it is very not too difficult. You just need to be careful to get results from gluten-free tres leches cake which has aroma and taste that can evoke our tastes.

So that the result of gluten-free tres leches cake, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare gluten-free tres leches cake delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required for make

1. Prepare Cake
2. Take 1 cup all-purpose gluten-free flour
3. Prepare 1 1/2 tsp baking powder
4. Take 1/4 tsp salt
5. Prepare 5 large eggs, separate whites from yolks
6. Prepare 1 cup sugar, divided
7. Prepare 1/3 cup whole milk
8. Take 1 tsp pure vanilla extract
9. Prepare 12 oz can of evaporated milk
10. Prepare 14 oz can of sweetened condensed milk
11. Use 1/4 cup whole milk
12. Use Whipped Cream
13. Use 2 cups heavy whipping cream
14. Prepare 1/4 cup powdered sugar
15. Prepare 1/2 tsp pure vanilla extract
16. Prepare Ground cinnamon (for topping)
17. Prepare Fresh strawberries (optional)

Pour into the pan and spread the batter evenly. A gluten free sponge cake topped with a rich three milk mixture and whipped cream! Mix the cake mix as directed on the back of the box. In a small bowl blend together the gluten free flour, baking powder, and salt.

How to make Gluten-Free Tres Leches Cake:

1. Preheat oven to 350° F
2. In large bowl, combine flour, baking powder, and salt. Set aside.
3. Separate eggs into two separate bowls - one for eggs whites, the other for egg yolks.
4. In large mixing bowl, mix 3/4 cup of sugar and egg yolks together on high speed until yolk are pale yellow.
5. Add 1/3 cup milk and pure vanilla extract to egg yolk mixture and combine on low speed.
6. Pour egg yolk mixture over flour mixture and stir just until ingredients are mixed.
7. In another large bowl, beat the egg whites on high speed, adding the remaining 1/4 cup of sugar gradually. Beat egg whites until stiff peak forms.
8. Fold egg white mixture into batter gently
9. Pour batter into a greased 9x13 pan. Smooth the top of the batter.
10. Bake cake for 35 to 40 minutes
11. Check the center of cake by inserting a toothpick.
12. Remove from the oven and allow cake to cool completely.
13. Combine evaporated milk, sweetened condensed milk, and whole milk in small bowl.
14. Use a fork to poke holes in the top of completely cooled cake.
15. Pour milk mixture over the cake - and don't forget the edges!
16. Refrigerate cake for at least five hours
17. When ready to serve, whip the heavy cream, powdered sugar and pure vanilla extract until stiff peak forms.
18. Smooth whipped cream on top of the cake, sprinkle it with ground cinnamon and top with strawberries, if you'the like!
19. Enjoy!
20. Done and ready to serve!

Add in milk and combine thoroughly. Slowly mix your dry ingredients to the wet, allowing them to fully combine, then set aside. Cool the cake completely to room temperature, and then using a big fork, pierce the top of the cake all over. In a medium bowl, combine the almond flour, whey protein, salt and baking powder, stirring to combine. In a separate medium bowl, combine the butter, vanilla, and erythritol.

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