Tres Leches Cake with Lemon Curd (gluten free)
Tres leches cake is a single layer cake that is soaked in a three-milk mixture. This cake is extremely moist, and it is covered with a creamy frosting. I top mine with lemon curd and garnished with berries.
Tres Leches Cake with Lemon Curd
FOR THE CAKE
16 ounce bag of Bob's Red Mill almond meal/flour (about 4 cups)
1 Tablespoon baking powder
12 large eggs, separated
1 1/3 cup sugar
2 tablespoons almond extract
12 ounce can evaporated milk
14 ounce can condensed milk
7.6 ounce can of Nestle Media Crema Table Cream
Special Equipment: 10-inch round x3-inches tall pan
Preheat the oven to 350 degrees F. Grease the cake pan or spray with nonstick spray and set aside.
1. In a medium bowl, whisk the almond flour and baking powder together and set aside.
2. In a small bowl beat the egg yolks and sugar at medium-high speed until thick and pale in color, about 2 minutes. Pour the thickened yolks and almond extract into the almond flour. The batter will be thick, but stir until well blended and the batter has become less stiff.
3. With clean mixer beaters, in a medium bowl, beat the egg whites on high speed until stiff peaks form, 3-5 minutes.
4. Fold half of the beaten egg whites into the almond flour mixture. It will be thick, but continue folding until the beaten egg whites are well incorporated and the batter becomes easier to stir.
5. Fold in the remaining half of the egg whites just until incorporated. Pour the batter into the prepared cake pan. Bake on the center oven rack until a cake tester inserted into the center of the cake comes our clean, 60-75 minutes.
6. Leave the cake in the pan and cool for a few minutes. Meanwhile, pour the evaporated milk, condensed milk and Media Crema Table Cream into a blender. Blend until well combined.
7. Use a skewer to poke holes on top of the cake. Slowly pour the milk mixture, in several batches, over the top of the cake. Gently press the cake with your clean finger tips or a spatula to allow the milk get absorbed into the cake. Continue pouring and pressing until all of the milk is absorbed. Cool the cake completely and refrigerate up to two days in advance of frosting the cake.
FOR THE FROSTING
1 pint heavy whipping cream
1 cup confectioners sugar
2/3 cup sour cream
2 teaspoons almond extract
1. Place the whipping cream container in the freezer for 15 minutes before using.
2. Pour the chilled whipping cream into a medium bowl. Beat on high speed until thickened and peaks form. Add the confectioners sugar and almond extract. Beat until well combined.
3. Fold the sour cream into the whipped cream until well combined.
TO ASSEMBLE THE CAKE
Cake layer, soaked in milk mixture and chilled
1 cup lemon curd
1. Place a serving platter over cake in the pan. Invert the pan with the platter until the cake layer releases from the pan. Use an offset spatula to spread the frosting on the sides and top the cake.
2. Use a slightly smaller cake pan to press on top of the cake to make circle pattern that will be filled with lemon curd.
3. Spread lemon curd in the drawn circle pattern. Garnish with berries. Keep refrigerated until ready to serve.