Tres Leches Cake

Ingredients

• 1 ½ cups Gluten-Free All-Purpose Flour Blend
• ½ cup Almond Flour
• 1 ½ teaspoons Baking Powder
• ¼ teaspoon Salt
• 5 Eggs
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• ½ cup Unsalted Butter, melted
• 1 can (12 oz) Evaporated Milk
• 1 can (14 oz) Sweetened Condensed Milk
• 1 cup Heavy Cream
• ½ teaspoon Vanilla Extract (for milk mixture)
• 1 cup Whipped Cream (for topping)
• to taste Ground Cinnamon (for topping)

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with gluten-free flour.

2. 2

   In a medium bowl, whisk together gluten-free flour blend, almond flour, baking powder, and salt.

3. 3

   In a large bowl, beat eggs and sugar until light and fluffy. Stir in vanilla extract and melted butter.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. 5

   Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Let the cake cool completely in the pan.

7. 7

   While the cake is cooling, prepare the milk mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract.

8. 8

   Once the cake is cool, poke holes all over the cake with a fork.

9. 9

   Slowly pour the milk mixture evenly over the cake, allowing it to soak in. You may not need to use all of the milk.

10. 10

    Cover the cake and refrigerate for at least 4 hours, or preferably overnight.

11. 11

    Before serving, spread whipped cream over the cake and sprinkle with ground cinnamon.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.