Grain Free Tres Leches Cake | Gluten Free, Low Carb | Wheatless Buns
For Cinco de Mayo, I thought it would be fun to make a Tres Leches Cake, i.e., Three Milks Cake. However, after reviewing some of the history regarding this dessert, I learned there appears to be some dispute as to where the Tres Leches Cake originated and why it was developed. But I have my own idea as to its creation . . .
Grain Free Tres Leches Cake | Gluten Free, Low Carb | Wheatless Buns
Two words. . . SPICY FOOD! Have you ever eaten super hot Mexican cuisine and your mouth felt like it was beat up by a blow torch? Yup . . . been there. . . and grabbed the milk ASAP!! So, here's what I'm thinking . . . somebody out there was tired of having their mouth in flames after every dinner and decided to create a cool and calming treat to end their burning 'caliente' meals with. However, a dessert made with one (uno) milk or even two (dos) milks just wouldn't be enough to put out the raging fires . . . oh no! . . . it had to have THREE MILKS!!!!!!!! Hence, the Tres Leches Cake was born! . . . ;-) (and that's MY story and I'm stickin' to it!)
Grain Free Tres Leches Cake | Gluten Free, Low Carb | Wheatless Buns
Just look at that cool, sweet milk oozing out!
Grain Free Tres Leches Cake | Gluten Free, Low Carb | Wheatless Buns
Here's a view from it's hind end . . . NICE!!
This cake is creamy, milky, has a slight hint of orange, and a touch of cinnamon. Ultimately, it's enough to sooth the burning . . . whatever!!
This wonderful dessert is adapted from a recipe by the beautiful Marcela Valledolid at Food Network and is found here.
Ingredients
For the cake:
2 1/2 C. blanched almond flour
1 TBLS. baking powder** (see note below)
1/4 tsp. salt
4 large eggs (room temp; separated)
1/2 C. low calorie sweetener (powdered)
20 drops vanilla Stevia extract
1/4 C. fresh squeezed orange juice
1/2 tsp. orange zest
1/4 C. butter (salted; melted)
For the three milks:
1/3 C. heavy whipping cream
1/3 C. vanilla almond milk (unsweetened)
1/3 C. of sugar-free evaporated milk recipe*
For the topping:
1 C. heavy whipping cream
1 TBLS. low calorie sweetener (powdered)
1/8 tsp. clear vanilla extract
cinnamon (for garnish)
*For the sugar-free evaporated milk (adapted from diettaste):
2 C. whole milk
1 C. low calorie sweetener (powdered)
1 tsp. vanilla
1 TBLS. butter
In advance, prepare the *sugar-free evaporated milk by simmering the 2 C. milk in a saucepan for two hours--stir frequently. The milk needs to reduce by about half. Then whisk in the sweetener, vanilla, and butter. Remove from heat and allow to cool. Then strain. Keep in the fridge.
Preheat the oven to 350 degrees F. Spray grease an 8" X 8" pan. (If planning to invert the cake onto a platter, add a piece of parchment paper to the bottom of the pan and spray that, too. Otherwise, don't add the parchment paper.)
Mix the dry ingredients together. In a separate bowl, mix the egg yolks, sweetener, stevia, orange juice, and zest. Then slowly blend in the dry ingredients. Mix well. Then add the butter and mix the cake batter extremely well--we're talking like about 10 minutes! You'll want to get as much air into this batter as possible!
Beat the egg whites to stiff peaks. Then gently fold the egg whites into the cake batter until blended.
Spoon batter into the pan and bake for 25-30 min, or until a toothpick inserted in center comes out clean.
Allow to cool for 5 minutes before inverting to a platter. Otherwise, the cake can remain in the pan. Allow to cool completely. Take a sharp pointy thin skewer thingie, or something similar, and poke holes all over the cake--about 1/2" apart. Make sure the skewer touches the bottom of the pan each time it's inserted.
Mix together the "three milks" and pour slowly--AND--evenly over the entire cake. Put cake in the fridge for about 2 hrs.--it's important to let it chill and allow the milks to absorb into the cake. (You could be cleaning up the kitchen in the meantime;-) )
Whip the topping ingredients, the cream, sweetener, and vanilla, until stiff peaks form. Then spread on the chilled cake.
Lightly dust the top with cinnamon (I held a mesh strainer over the cake and lightly sprinkled cinnamon into it.)
Makes 9 pieces of cake. Keep in the fridge. Must be served cold. Enjoy!!
**Note: Here's an easy recipe for grain free baking powder at "Whole New Mom"
This cake is creamy, milky, has a slight hint of orange, and a touch of cinnamon. Ultimately, it's enough to sooth the burning . . . whatever!!
This wonderful dessert is adapted from a recipe by the beautiful Marcela Valledolid at Food Network and is found here.
Ingredients
For the cake:
2 1/2 C. blanched almond flour
1 TBLS. baking powder** (see note below)
1/4 tsp. salt
4 large eggs (room temp; separated)
1/2 C. low calorie sweetener (powdered)
20 drops vanilla Stevia extract
1/4 C. fresh squeezed orange juice
1/2 tsp. orange zest
1/4 C. butter (salted; melted)
For the three milks:
1/3 C. heavy whipping cream
1/3 C. vanilla almond milk (unsweetened)
1/3 C. of sugar-free evaporated milk recipe*
For the topping:
1 C. heavy whipping cream
1 TBLS. low calorie sweetener (powdered)
1/8 tsp. clear vanilla extract
cinnamon (for garnish)
*For the sugar-free evaporated milk (adapted from diettaste):
2 C. whole milk
1 C. low calorie sweetener (powdered)
1 tsp. vanilla
1 TBLS. butter
In advance, prepare the *sugar-free evaporated milk by simmering the 2 C. milk in a saucepan for two hours--stir frequently. The milk needs to reduce by about half. Then whisk in the sweetener, vanilla, and butter. Remove from heat and allow to cool. Then strain. Keep in the fridge.
Preheat the oven to 350 degrees F. Spray grease an 8" X 8" pan. (If planning to invert the cake onto a platter, add a piece of parchment paper to the bottom of the pan and spray that, too. Otherwise, don't add the parchment paper.)
Mix the dry ingredients together. In a separate bowl, mix the egg yolks, sweetener, stevia, orange juice, and zest. Then slowly blend in the dry ingredients. Mix well. Then add the butter and mix the cake batter extremely well--we're talking like about 10 minutes! You'll want to get as much air into this batter as possible!
Beat the egg whites to stiff peaks. Then gently fold the egg whites into the cake batter until blended.
Spoon batter into the pan and bake for 25-30 min, or until a toothpick inserted in center comes out clean.
Allow to cool for 5 minutes before inverting to a platter. Otherwise, the cake can remain in the pan. Allow to cool completely. Take a sharp pointy thin skewer thingie, or something similar, and poke holes all over the cake--about 1/2" apart. Make sure the skewer touches the bottom of the pan each time it's inserted.
Mix together the "three milks" and pour slowly--AND--evenly over the entire cake. Put cake in the fridge for about 2 hrs.--it's important to let it chill and allow the milks to absorb into the cake. (You could be cleaning up the kitchen in the meantime;-) )
Whip the topping ingredients, the cream, sweetener, and vanilla, until stiff peaks form. Then spread on the chilled cake.
Lightly dust the top with cinnamon (I held a mesh strainer over the cake and lightly sprinkled cinnamon into it.)
Makes 9 pieces of cake. Keep in the fridge. Must be served cold. Enjoy!!
**Note: Here's an easy recipe for grain free baking powder at "Whole New Mom"
Grain Free Tres Leches Cake | Gluten Free, Low Carb | Wheatless Buns
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