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Gluten-Free Tres Leches Cake

 
One serving costs about $0.78

$0.78 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish South American,Latin American
spoonacular Score:30%

Spoonacular Score: 30%

 

The recipe Gluten-Free Tres Leches Cake could satisfy your South American craving in roughly 45 minutes. This recipe serves 10 and costs 78 cents per serving. Watching your figure? This gluten free and vegetarian recipe has 461 calories, 10g of protein, and 20g of fat per serving. A mixture of orange zest, cream of tartar, whipping cream, and a handful of other ingredients are all it takes to make this recipe so tasty. This recipe is liked by 5 foodies and cooks. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is rather bad. Similar recipes include Tres Leches de Coco (Coconut Tres Leches Cake), Tres Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake), and Tres Leches Rum Cake.

Ingredients

Servings:
1.5 tsps
1.5 tsps baking powder
baking powder
3 tsps
3 tsps butter
butter
1 pinch
1 pinch cinnamon
cinnamon
0.5 tsps
0.5 tsps cream of tartar
cream of tartar
5
5  eggs
eggs
12 ounces
12 ounces canned evaporated milk
canned evaporated milk
0.5 cup
0.5 cup half n half
half n half
0.5 cup
0.5 cup masa harina
masa harina
0.25 cup
0.25 cup milk
milk
1 leaf
1 leaf mint leaves
mint leaves
1 tsp
1 tsp orange zest
orange zest
1 pinch
1 pinch salt
salt
0.5 cup
0.5 cup sorghum flour
sorghum flour
0.25 cup
0.25 cup sugar
sugar
1 cup
1 cup sugar
sugar
14 ounces
14 ounces canned sweetened condensed milk
canned sweetened condensed milk
1 tsp
1 tsp vanilla
vanilla
1 tsp
1 tsp vanilla extract
vanilla extract
1 cup
1 cup whipping cream
whipping cream
1 tsp
1 tsp xanthan gum
xanthan gum
1.5 tsps baking powder
1.5 tsps
baking powder
3 tsps butter
3 tsps
butter
1 pinch cinnamon
1 pinch
cinnamon
0.5 tsps cream of tartar
0.5 tsps
cream of tartar
5  eggs
5
eggs
12 ounces canned evaporated milk
12 ounces
canned evaporated milk
0.5 cup half n half
0.5 cup
half n half
0.5 cup masa harina
0.5 cup
masa harina
0.25 cup milk
0.25 cup
milk
1 leaf mint leaves
1 leaf
mint leaves
1 tsp orange zest
1 tsp
orange zest
1 pinch salt
1 pinch
salt
0.5 cup sorghum flour
0.5 cup
sorghum flour
0.25 cup sugar
0.25 cup
sugar
1 cup sugar
1 cup
sugar
14 ounces canned sweetened condensed milk
14 ounces
canned sweetened condensed milk
1 tsp vanilla
1 tsp
vanilla
1 tsp vanilla extract
1 tsp
vanilla extract
1 cup whipping cream
1 cup
whipping cream
1 tsp xanthan gum
1 tsp
xanthan gum

Equipment

baking pan
baking pan
toothpicks
toothpicks
oven
oven
blender
blender
whisk
whisk
bowl
bowl
baking pan
baking pan
toothpicks
toothpicks
oven
oven
blender
blender
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.
  2. In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining c sugar and continue beating until egg whites are glossy and firm, but not dry.
  3. Gently fold the egg whites into the cake mixture. Pour this batter into the baking dish, spreading out evenly. Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.
  4. Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.
  5. Before serving, place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick. Spread over cake and top with strawberries and mint leaves.
  6. Allow to chill in refrigerator until ready to serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.78
Ingredient
1.5 teaspoons baking powder
3 teaspoons butter
½ teaspoons cream of tartar
5 eggs
12 ounces canned evaporated milk
½ cups half n half
½ cups masa harina
¼ cups milk
1 teaspoon orange zest
½ cups sorghum flour
¼ cups sugar
1 cup sugar
14 ounces canned sweetened condensed milk
1 teaspoon vanilla
1 teaspoon vanilla extract
1 cup whipping cream
1 teaspoon xanthan gum
Price
$0.04
$0.13
$0.11
$1.20
$0.81
$0.33
$0.10
$0.08
$0.11
$0.34
$0.07
$0.28
$2.15
$0.30
$0.30
$1.29
$0.20
$7.84

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
460k Calories
10g Protein
20g Total Fat
61g Carbs
3% Health Score
Limit These
Calories
460k
23%

Fat
20g
31%

  Saturated Fat
11g
73%

Carbohydrates
61g
20%

  Sugar
50g
56%

Cholesterol
146mg
49%

Sodium
159mg
7%

Alcohol
0.28g
2%

Get Enough Of These
Protein
10g
21%

Phosphorus
316mg
32%

Calcium
284mg
28%

Vitamin B2
0.48mg
28%

Selenium
15µg
22%

Vitamin A
759IU
15%

Potassium
444mg
13%

Vitamin B1
0.17mg
12%

Vitamin B5
1mg
10%

Magnesium
37mg
9%

Vitamin B12
0.54µg
9%

Zinc
1mg
8%

Folate
32µg
8%

Vitamin B6
0.14mg
7%

Iron
1mg
7%

Manganese
0.12mg
6%

Vitamin D
0.85µg
6%

Vitamin B3
1mg
5%

Vitamin E
0.71mg
5%

Fiber
1g
4%

Copper
0.06mg
3%

Vitamin C
2mg
3%

Vitamin K
1µg
2%

covered percent of daily need

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