I was inspired to make this after I saw this month's issue of Everyday Food (June 2010). The recipe in the magazine is for a wheat based cake, so I substituted my favorite wheat/gluten free cake, instead. If you are in a hurry, you could also use the Better Crocker GF Yellow Cake mix. It is moist and delicious, the perfect dessert for any summer gathering. And nobody has to know that it is completely wheat/gluten free!
Tres Leches Cake (Wheat/Gluten Free)
For the cake...
1 1/4 cups granulated sugar
1/2 cup unsalted butter, room temperature
4 large eggs
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1/2 tsp. salt
1 T baking powder
1/2 tsp. xanthan gum
3/4 cup milk (I prefer whole but you can use lowfat)
2 tsp. fine quality vanilla extract
For the tres leches...
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 cup whole milk
For the whipped cream topping...
2 cups heavy cream
1/4 cup powdered sugar
1 tsp. fine quality vanilla
2 pints of mixed berries (slice strawberries if using) or other fruits of your choice
Preheat the oven to 375 degrees. Position rack in the center of the oven. Very lightly grease a 9x12" glass baking dish. Beat the butter and sugar together in a large bowl of an electric mixer, until light and fluffy. Add eggs, one at a time until incorporated. Scrape sides of bowl. Add flours, salt, xanthan gum, milk and vanilla. Beat at medium speed for 1 minute.
Pour into prepared pan and bake for approx. 30 minutes or until a toothpick inserted into the center comes out clean.
In a medium bowl whisk together three milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over the top. Let it cool at room temperature for about 1 hour.
Whip cream in a cold metal bowl (if possible) until soft peaks form. Add powdered sugar and vanilla. Continue mixing until medium peaks form. Spread over cake evenly over cooled cake. Add fruit of your choice. Cool in the fridge until ready to serve. Serve cold. Enjoy!