Monday, May 6, 2013

Gluten free tres leche cake success

I can honestly say I didn't think this experiment would work out. My cake base messed up with a box mix and I went back with my tried and true flour mixture. It was an adventure in itself. Out of the top 8, this has both eggs and milk. I will be experimenting to eliminate both in the future. :) 

Gluten free Tres Leche cake
Serves: 9-12 

Preheat oven to 350*. 

Ingredients for cake 
* 2 cups brown rice flour 
* 1 cup corn or tapioca starch 
* 3/4 cup milk 
* 2 cups sugar 
* 5 eggs separated 
* 2 teaspoons guar or xanthan gum 
* 3 heaping teaspoons baking powder 
* 3 teaspoons vanilla 
* 1/4 teaspoon salt 

Ingredients for pour over 
* 1/3 cup heavy whipping cream 
* 1 (14 oz) can evaporated milk 
* 1 (12 oz) can sweetened condensed milk 

Ingredients for frosting 
* 1 2/3 cup heavy whipping cream 
* 1/8 cup sugar  
* 2 teaspoons vanilla 

Prepare a 9x13 pan with either butter or non-stick spray. 

In a small bowl, beat egg whites until soft peaks form. Set aside. 

In a large bowl, combine the brown rice flour, corn starch, sugar, and guar or xanthan gum. Mix in salt, baking powder, and vanilla. Add eggs yolks and combine. Mixture will be more like a dough. Don't worry. Fold in egg whites and combine well. Pour mixture into pan. Bake for 30-40 minutes. 

While cake is baking, mix and whisk pour over ingredients together and set aside. 

In a separate bowl, mix cream and sugar for frosting. This will take about 5 minutes. Set aside. 

Allow cake to sit for 10 minutes once baking is complete. With a fork, prick about 12-15 holes in the cake. Also lift the sides to allow the mixture to be spread all over. Pour the pour over mixture on top of the cake. 

Set cake in the refrigerator to cool. 

After 10-15 minutes in the refrigerator, spread frosting on top and place back into refrigerator until serving.


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