We had many wonderful adventures in Peru a few years ago when we trekked around Mt Salkantay and along the ‘Inca Trail’ to the Porto del Sol, which is the original entrance to Machu Pichu.
Everything was amazing: the people, the views, the ancient culture, the altitude, the mysterious stone work everywhere, the pisco sours, even the barbecued guinea pig. And the Tres Leches Cake we discovered, that was amazing too.
For quite some time I had been wanting to try a gluten-free version of this simple, light cake which, although it’s drenched with a sweet mixture of two milks and one cream, is called ‘three milks’.
Most often served cold and frequently iced, I like to cut my Tres Leches Cake into pieces and gently fry them in butter, which turns the outside a caramelised, golden brown and the inside warm, soft, sweet and creamy.
A dollop or two of whipped cream and some fruit on the side turns it into quite a rich Peruvian adventure.
Rosie
TRES LECHES CAKE
Serves 6-8
Cake
5 eggs, at warm room temperature
220 gm caster sugar
85 ml milk
½ teaspoon pure vanilla extract
150 gm Revenge Almond Plain Flour
2 teaspoons baking powder
1 pinch salt
Preheat oven to 180°C. Line with baking paper a 22cm x 33cm tin or equivalent.
Beat the eggs and sugar for around 5 minutes or until the mixture has tripled in volume.
Mix the milk and vanilla together. Sift the flour, baking powder and salt together. Gently fold in half the flour, then the milk, then the remaining flour. Transfer to the prepared tin and bake 30-35 minutes or until the cake is golden brown and a skewer comes out clean when inserted into the centre of the cake.
Allow to cool a little in the tin before transferring to a tray with a low rim.
Pierce the cake all over with a skewer and gently pour the Tres Leches mixture over the cake, right to the edges, stopping occasionally to allow absorption. You may not need all the mixture.
Place the cake in the fridge until well chilled and cut into desired shapes. Either serve as is, topped with whipped cream, or fry in butter, see below.
Tres Leches
180 ml sweetened condensed milk
180 ml pure cream
265 ml evaporated milk
1 teaspoon pure vanilla extract
Thoroughly mix together all ingredients.
To Serve
50 gm unsalted butter
Whipped cream to serve
Fresh fruit to serve
Heat butter in a nonstick frying pan over a low heat. Fry the top, bottom and sides of the cake pieces until lightly golden. Serve immediately with whipped cream and fresh fruit.