Peruvian Dulce de Leche Tres Leches
Features a rich manjar blanco layer within the GF sponge for extra sweetness.
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Ingredients
- 1 1/2 cups Gluten-free all-purpose flour blend
- 5 pieces Large eggs, separated
- 1 cup Granulated sugar
- 1/3 cup Whole milk
- 1 tablespoon Vanilla extract
- 1 1/2 teaspoons Baking powder
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 cup Heavy cream
- 1 1/2 cups Peruvian Manjar Blanco (Dulce de Leche)
- 1/2 teaspoon Ground cinnamon
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Beat the egg whites until stiff peaks form, then gradually add the sugar while continuing to beat until glossy.
- 3
Fold in the egg yolks one by one, followed by the vanilla and the 1/3 cup of milk.
- 4
Sift the GF flour and baking powder together, then gently fold into the wet mixture until just combined; pour into the pan and bake for 25-30 minutes.
- 5
While the cake cools slightly, whisk together the evaporated milk, condensed milk, and heavy cream to create the 'tres leches' soaking liquid.
- 6
Poke holes across the entire surface of the warm cake with a fork and pour the milk mixture over it, allowing it to soak in for at least 30 minutes.
- 7
Spread a thick, even layer of Manjar Blanco over the soaked cake, ensuring it fills some of the holes for that signature Peruvian sweetness.
- 8
Top with whipped cream and a dusting of cinnamon before chilling for at least 4 hours or overnight.
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