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Gulab Tres Leches Cake (Gluten free)
Gulab Tres Leches Cake (Gluten free)

Before you jump to Gulab Tres Leches Cake (Gluten free) recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

Wholesome eating helps bring about a feeling of wellness. We have a tendency to feel way less gross whenever we increase our intake of healthy foods and lower our consumption of processed foods. A bit of pizza does not have you feeling as healthy as eating a fresh green salad. Sometimes it’s tough to find healthy foods for snacks between meals. Finding goodies that will help us feel better and boost our stamina often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks which you can use when you need an instant pick me up.

Have a shot at eating almonds unless you are afflicted by nut allergies. Almonds are often considered a super food because they’re packed full of things that help boost our vigor while keeping us healthy. Several nutritional vitamins tend to be found in these wonderful nuts. They generally do, however, come with tryptophan-the same enzyme that makes you tired after eating turkey. In the case of almonds, however, they wont cause you to really miss a nap. Rather they will merely help your muscles and gastrointestinal system relax while also helping you feel less stressed out. Your emotional condition can sometimes be lifted simply by eating almonds.

There are lots of healthy treats you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to gulab tres leches cake (gluten free) recipe. To make gulab tres leches cake (gluten free) you only need 26 ingredients and 18 steps. Here is how you cook that.

The ingredients needed to cook Gulab Tres Leches Cake (Gluten free):
  1. Use For the Gluten free Sponge cake
  2. Prepare 110 GMs Almond (Blanch and deskinned) (see recipe)
  3. Get 25 gms Hazelnut
  4. Get 2 whole eggs
  5. Provide 1 tbsps sugar (powdered)
  6. You need 12-15 drops Rose Flavour/ essence
  7. Prepare 2 tbsps Cornflour
  8. You need 50 gms Veg oil
  9. You need as required Pink gel color
  10. Use 180 gms Condensed milk
  11. You need 1.5 tsp Baking powder
  12. Take 1/8 tsp salt
  13. Get For the Evaporated milk(in Rose/Gulab flavour)
  14. Use 2 cups milk
  15. Get As needed Fistful of Dried rose petals
  16. You need 1 tsp Rose Flavour/ essence
  17. You need as required Pink gel colour use till you get the desired color
  18. Take For the Tres Leches milk
  19. Prepare 2/3 cup Evaporated milk
  20. Get 1/4 cup Condensed milk
  21. Take 1/4 cup Heavy/ Fresh cream
  22. Take For Topping
  23. Provide 150 gms non dairy whipping cream
  24. Take For Garnishing
  25. Prepare as required Pistachio slivers
  26. Use as required Dried Rose petals
Instructions to make Gulab Tres Leches Cake (Gluten free):
  1. Freeze the deskinned almond and the hazelnut in the freezer for 2 hours or so…so that it's easy to powder it in the mixer grinder…it won't become oily due to heat. Then grind it into powder / flour.
  2. Chill the eggs in the fridge (so that it's easy to separate the yolk and white) and separate the yolk and the white in two separate clean bowls and let them come at room temperature.
  3. First of all prepare the Rose/ Gulab evaporated milk- Boil milk with rose petals, rose essence /flavour for about 10-15 minutes on low medium flame and add the pink food color too till you get the desired color….keep it stirring frequently……the milk will reduce to almost more than 50%. I got 2/3 cup. - Put off the flame and let it cool to room temperature and then strain it.
  5. Prepare the cake tin by putting a butter paper and oiling /buttering it. Preheat the oven at 180°C for at least 10 -15 minutes (if using electric oven) or preheat a big vessel enough to easily fit in the cake tin……with a thick bottom with lid….you can use salt at the base and a stand inside the vessel…..heat it at full flame for 10-15 minutes.
  6. Prepare the sponge cake - - a) In a bowl,shift the powdered/ floured almond and hazelnut through a sieve to make sure there are no lumps or if you don't have a seive break down any lump with the hand or whisk. Add salt, baking powder and cornflour to it and mix well so that everything gets thoroughly mixed.
  7. Whisk the egg white for 1-2 minutes with electric hand blender / whisk till it becomes a little frothy, then add the powdered sugar and whisk till stiff peaks forms….your meringue is ready…it hardly takes 5 minutes.
  8. In another bowl, beat the egg yolks with the electric blender for a minute or two and then add the Nestle Milkmaid to it and whisk it till it becomes light, fluffy and a little pale. Then add the veg oil, rose essence/flavour and the pink food gel color and beat again until everything is mixed well. Scrap the bowls as and when required while making the batter.
  10. Then add in the almond hazelnut powder/ flour mixture in three parts, mixing it well in each addition and form a smooth batter.
  11. Then fold in the egg meringue to it in three parts and form a smooth evenly mixed batter.
  12. Pour the batter in the prepared cake tin, tap it few times on the kitchen countertop and bake it for 20-25 minutes at 180°C in the oven or in a preheated vessel as mentioned above (use the medium size burner) or till a skewer inserted inside the centre of the cake comes out clean.Cool the cake for 20-30 minutes in the pan and then transfer it to a glass square pan, while it's still warm, poke the cake with a fork or skewer.
  13. Mix all the three milks and with a ladle pour it on the cake evenly, giving time for the milk to soak in after each pour (I didn't use all the milk, I was left with 1/4 cup mixed milk). Let the cake soak in the milk for at least 1hour 30 minutes (if you have time keep it overnight, which I did) in the fridge.
  15. Now take the chilled whipping cream in a chilled bowl and whip it with a chilled electric hand blender till it forms stiff pick (do not overbeat it)….it will hardly take 5 minutes…in between add 5-6 drops of rose flavour. I didn't add any sugar to the cream as non dairy cream is already sweetened a bit.
  17. Spread it on top of the cake with the help of the silicon spatula or a tablespoon or butter knife. Garnish it with pistachio and rose petals. Cut the cake into square shape with the desired size and serve it. - Bon Appetit!!!

Since almonds are a big staple in a traditional tres leches cake, I figured I would counter the extracts and nuts with Bob's Red Mill Almond flour, which worked to perfection. This traditional Tres Leches Cake is made without grains, gluten free, sugar free, nut free, keto and low carb! Remove cake from pan and place on large, shallow-sided serving platter. Tres Leches means "three milks" in Spanish, and that's exactly what this cake is - cake of three milks. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter, confectioner's sugar, salt and vanilla until light and fluffy.

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