REC: Gluten Free Tres Leches Cake, from Jane (aka cheezz)
This is a combination of several different recipes, plus my own changes so I claim it smileys/smile.gif
Again, it's much easier than it initially looks and the gf flour mixture and soaking sauce can be made ahead of time.
Tres Leches Cake, Gluten-Free
Originally from http://artofglutenfreebaking.com
-adapted from The Pioneer Woman website, with Tres Leches Sauce and changes from Jane
Note: This recipe uses 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
Ingredients For the Cake
1 C (5 oz) 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 C (6.5 oz) granulated sugar, divided
1/3 C (2.66 fl oz) milk
1 tsp vanilla extract
extra tapioca flour and melted butter for pan
For tres leches sauce:
1 can (12 oz.) evaporated milk
2 tablespoons corn syrup
1 stick cinnamon (about 2 in. piece)
3 cardamom pods, broken open to expose seeds
1/8 teaspoon baking soda mixed with 2 tsp. water
1 cup whipping cream
1 cup canned sweetened condensed milk
For the Frosting
1 pint (2 C; 16 fl oz) heavy cream
3 TBL granulated sugar
Preheat oven to 350 degrees. Butter and flour an 8x12 pan with extra melted butter and tapioca flour.
(note: original recipe called for 9x12 but cake seemed too thin)
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 C (5.25 oz) 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. Pour into your prepared pan. Use a spatula to even out the top of the cake batter.
Bake for 35-45 min 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 tres leches sauce:
Make tres leches sauce: While cake is baking, make sauce: In a large pot (at least 6-qt. capacity) over high heat, combine evaporated milk, sugar, corn syrup, cinnamon stick and cardamom pods. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, about 10 minutes. Remove sauce from heat and stir in condensed milk and whipping cream. Strain through sieve before using. Use warm. (note: this can be made the day ahead then reheated before using).
(Jane’s note: at this point, I slice the warm cake in half horizontally, then pierce and soak each half before assembling)
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 (or top and sides if you took the cake out of the pan) of the cake.
This is a combination of several different recipes, plus my own changes so I claim it smileys/smile.gif
Again, it's much easier than it initially looks and the gf flour mixture and soaking sauce can be made ahead of time.
Tres Leches Cake, Gluten-Free
Originally from http://artofglutenfreebaking.com
-adapted from The Pioneer Woman website, with Tres Leches Sauce and changes from Jane
Note: This recipe uses 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
Ingredients For the Cake
1 C (5 oz) 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 C (6.5 oz) granulated sugar, divided
1/3 C (2.66 fl oz) milk
1 tsp vanilla extract
extra tapioca flour and melted butter for pan
For tres leches sauce:
1 can (12 oz.) evaporated milk
2 tablespoons corn syrup
1 stick cinnamon (about 2 in. piece)
3 cardamom pods, broken open to expose seeds
1/8 teaspoon baking soda mixed with 2 tsp. water
1 cup whipping cream
1 cup canned sweetened condensed milk
For the Frosting
1 pint (2 C; 16 fl oz) heavy cream
3 TBL granulated sugar
Preheat oven to 350 degrees. Butter and flour an 8x12 pan with extra melted butter and tapioca flour.
(note: original recipe called for 9x12 but cake seemed too thin)
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 C (5.25 oz) 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. Pour into your prepared pan. Use a spatula to even out the top of the cake batter.
Bake for 35-45 min 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 tres leches sauce:
Make tres leches sauce: While cake is baking, make sauce: In a large pot (at least 6-qt. capacity) over high heat, combine evaporated milk, sugar, corn syrup, cinnamon stick and cardamom pods. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, about 10 minutes. Remove sauce from heat and stir in condensed milk and whipping cream. Strain through sieve before using. Use warm. (note: this can be made the day ahead then reheated before using).
(Jane’s note: at this point, I slice the warm cake in half horizontally, then pierce and soak each half before assembling)
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 (or top and sides if you took the cake out of the pan) of the cake.