Recipe: Appetizing Vickys Tres Leche Cake, GF DF EF SF NF

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Vickys Tres Leche Cake, GF DF EF SF NF. This Tres Leches Cake recipe is the perfect light and airy dessert and a Latin American favorite. At first glance, the cake seems more advanced than most, but it's not too difficult. A classic tres leches is made with a sponge cake.

No recipe and never made before. This cake is allergy friendly. enjoy. What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? You can have Vickys Tres Leche Cake, GF DF EF SF NF using 20 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Vickys Tres Leche Cake, GF DF EF SF NF

  1. Prepare of Cake.
  2. You need 2 tbsp of ground flax seed.
  3. Prepare 6 tbsp of warm water.
  4. It’s 200 grams of granulated sugar.
  5. Prepare 180 ml of full fat coconut milk.
  6. It’s 1 tbsp of pure olive oil.
  7. It’s 1 tsp of vanilla extract.
  8. You need 140 grams (1 cup) of gluten-free / plain flour.
  9. It’s 2 tbsp of ground almonds or coconut flour.
  10. You need 1 tbsp of baking powder.
  11. You need 1 tsp of xanthan gum (if using gluten-free flour).
  12. You need of Sauce.
  13. Prepare 180 ml of full fat coconut milk.
  14. It’s 180 ml of almond milk or light coconut milk.
  15. It’s 120 ml of coconut cream.
  16. You need 1 tsp of vanilla extract.
  17. Prepare of Topping.
  18. It’s of whipped coconut cream – see recipe link below.
  19. You need of desiccated coconut.
  20. You need of flaked almonds (optional).

Use them to help choose recipes that are best suited for you! There is also an egg free diet (EF) and a nut free diet (NF) that concerns individuals who are allergic to these specific foods. It is best to run some. Great recipe for Vickys Scottish Iced Pineapple Cream Tarts.

Vickys Tres Leche Cake, GF DF EF SF NF step by step

  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8"square or 9" round cake tin.
  2. Mix the flax and water together and set aside until it turns thick and gelatinous.
  3. Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in.
  4. In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below
  5. Whisk the wet ingredients into the flour mixture and beat until well combined.
  6. Pour the batter into the lined tin and bake for 40 – 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top.
  7. Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart.
  8. To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through.
  9. Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later.
  10. Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight.
  11. Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds

You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops. As someone who was born and raised in Mexico, I've found that there aren't many differences in how people from other Latin-American countries were raised; our roots, customs, and traditions are very alike. It's actually funny when you meet someone from another country and find out. Order Gourmet Cakes, Treats and More. Home Of The Cake Explosion Gift Box.

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