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.
Look at that liquid gold!