Triple Berry Tres Leches Cake (shhhh. it’s gluten free too!)

Sometimes I surprise myself. I wanted to do a Tres Leches cake, for the holidays. And I have a bag of triple berry mix in the freezer. So here we are.

 

Gluten Free Tres Leches Cake

1 pkg. Gluten free cake mix or your favorite scratch recipe

1/2 cup heavy cream

2/3 cup whole fat coconut milk

1 small can sweetened condensed milk

Triple Berry Sauce (below)

Meringue Frosting (below)

 

Preheat your oven to 350 degrees. Make your cake according to package directions. Use a 9×13 lightly buttered pan. Bake according to directions. Remove from the oven and cool slightly. With a skewer or knife, make holes in the top of the cake for the milk mixture to soak in. For a 9×13 cake, I will poke my cake about 50 times. So a lot. Make a pattern, or don’t make a pattern. Whatever you want.

 

Whisk together the heavy cream, coconut milk and condensed milk. Pour the milk mixture over the cake, slowly, starting in the middle. As the cake cools, it will soak up all that sweet milk.

 

Once the cake is cooled, frost with the meringue frosting (below) and top with the triple berry sauce (below). Serve room temperature or chilled.

 

 

Triple Berry Sauce

16 oz. frozen triple berry mix

1/2 cup sugar or coconut sugar

2 tbsp. corntarch

1 tsp. lemon juice

 

Bring to a simmer in a medium sauce pan. Simmer on low until thick and bubbly. Remove from the heat and cool before serving.

Meringue Frosting
4 egg whites
1 cup sugar
1 tsp. of vanilla extract
Heat the sugar and the egg whites in a double boiler over medium heat for 5 minutes, while stirring and sugar dissolves.
Then place the egg white mixture in your mixer (I use my Kitchen Aid) and whisk on high for 3-4 minutes until light and fluffy. Add the vanilla and combine completely. You can spread the meringue on the tarts or pipe the meringue as you would frosting.
Place the meringue under the broiler for 1-2 minutes watching carefully not to burn to brown the meringue.

 

 

 

Look at that liquid gold!

 

Happy Baking~

 

XO, Wendy

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