#threemilkcake

GOD, omfg, you need to know that it ruined me because i thought about it again at work today and my co-workers probably thought i was fcuking nuts re: my suppressed laughter. so. it just completely made my whole night.

By Julia C.

Tres Leches is a sponge cake that soaks up three different milks that has made it a favorite treat in Central America and now the United States. I have made this cake a few times from a blog page called “Hello Gluten Free”. I have to say it’s by far my favorite cake that I have experimented with to make. Why gluten free? Well I tried it with regular flour that wasn’t gluten free and it ended up not soaking up the milk very well and I thought it had a strange taste to it. The second time I had made this cake I decided to put chocolate syrup over my piece of cake and it tasted great! So if you like chocolate and cake I highly recommend it! The first time making this cake I thought it took forever, you have to separate egg yolks and only mix certain ingredients in at a time and so on, but it did turn out amazing. The second time I made it, I just threw all the ingredients in at once, except for the egg yolks and egg whites, and it still turned out pretty amazing especially with the chocolate syrup. Here is the URL for the blog that I have gotten this recipe from and there are plenty of other recipes also, http://www.helloglutenfree.com/2014/03/10/gluten-free-tres-leches-cake/

P.s. You dirty a lot of dishes, make sure you have plenty of mixing bowls!

Ingredients 1 cup GF Flour Blend  1 ½ Tsp. Baking Powder ¼ Tsp. Salt 5 Large Eggs (Seperated) 1 Cup Sugar 3 Tbs. Sugar 1/3 Cup Milk 1 12 oz. Can Sweetened Condensed Milk 1 14 oz. Can Evaporated Milk 1 Pint Heavy Cream ¼ Cup Heavy Cream

Step 1 Preheat your oven to 350 degrees and spray a 9 x 13 inch pan with gluten free Pam  Step 2

With a whisk combine your gf flour blend with salt, and baking powder in a large bowl. Set aside.

Step 3

In a mixing bowl add the egg yolks and ¾ cup of sugar. Beat them until light in color. Then add the milk and ½ tsp vanilla beating until just combined.

Pour this mixture over the dry ingredients, stirring gently until combined.

Step 4

In a clean mixing bowl mix the egg whites on high speed until soft peaks form. Add ¼ cup of sugar then continue to beat the egg whites until they are stiff.

Step 5

Without over mixing, gently fold egg whites into the other ingredients. Stop right before everything is totally mixed together. Spread the batter into the cake pan and bake for around 35-45 minutes. Be sure to check with a toothpick to make sure that you don’t over bake.

Step 6

When the cake is finished baking allow it to cool completely on a wire rack. After the cake is completely cooled take a fork and poke holes in the cake. Lots of holes.

Step 7

Mix the sweetened condensed milk, evaporated milk and ¼ cup heavy cream until completely blended. Slowly pour the milk mixture over the cake. Don’t worry if there is milk above the cake line, it will get absorbed. Cover with wrap and set in the fridge for at least 3o minutes.

Step 8

When the cake has been in the fridge for at least 30 minutes start whipping the one pint of heavy cream with the 3 Tbs. of sugar until thick.

Step 9

Spread the whipped cream all over the top of the cake and consume. You are going to love it!!

Step 10