Gluten-Free Pastel de Tres Leches with Almond Sponge

Almond sponge

• 6 Egg, large
• 180 g Caster sugar
• 2 tsp Vanilla extract
• 220 g Almond flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt

Tres leches soak and topping

• 400 ml Evaporated milk
• 397 g Sweetened condensed milk
• 250 ml Whole milk
• 400 ml Double cream, well chilled

1. Heat the oven to 170°C (340°F). Lightly grease a cake pan and set it on a baking tray for easy handling.
2. In a mixing bowl, whisk the eggs with the caster sugar using a hand mixer for 6 to 8 minutes, until very pale, thick, and the mixture falls in ribbons. Beat in 1 tsp of the vanilla extract.
3. In a separate bowl, whisk together the almond flour, baking powder, and fine sea salt. Fold the dry ingredients into the egg mixture in two additions, keeping as much air in the batter as possible.
4. Scrape the batter into the prepared cake pan and level the top. Bake for 25 to 30 minutes, until golden and the centre springs back when lightly pressed.
5. Cool the cake in the pan for 10 minutes, then turn out onto a cooling rack. Once just warm, return it to the cake pan.
6. Whisk together the evaporated milk, sweetened condensed milk, whole milk, and the remaining 1 tsp vanilla extract. Use a skewer to poke the cake all over, then slowly pour over the milk mixture, pausing so it can soak in.
7. Cover and chill for at least 2 hours, until the cake is fully soaked and cold. If there is any milk mixture pooled on top, gently spoon it over the surface to help it absorb.
8. Whip the double cream to soft peaks. Spread it over the chilled cake, then chill for 15 minutes to set the topping before slicing and serving cold.

Made this recipe? Rate it — a comment is optional.