Peruvian Lucuma Tres Leches
Uses the unique maple-like flavor of Lucuma fruit in a GF sponge base.
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Ingredients
- 1 1/2 cups Gluten-free all-purpose flour blend
- 1/2 cups Lucuma powder
- 5 pieces Large eggs, separated
- 1 cup Granulated sugar
- 1 1/2 teaspoons Baking powder
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1 cup Heavy cream
- 1 teaspoon Vanilla bean paste
- 1/4 teaspoon Salt
- 1 tablespoon Pisco (Peruvian brandy)(optional)
- 1/2 cup Fresh lucuma pulp or sliced strawberries for garnish(optional)
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan; ensure all ingredients are at room temperature for optimal emulsion.
- 2
Sift together the gluten-free flour, lucuma powder, baking powder, and salt into a medium bowl to ensure no clumps remain.
- 3
In a stand mixer, beat the egg yolks with 3/4 cup of sugar until pale and ribbon-like, then fold in the dry ingredients gently.
- 4
In a separate clean bowl, whisk the egg whites to soft peaks, add the remaining 1/4 cup sugar, and continue whisking until stiff, glossy peaks form.
- 5
Gently fold the egg whites into the lucuma batter in three additions, being careful not to deflate the air, then bake for 25-30 minutes until a toothpick comes out clean.
- 6
While the cake cools, whisk together the evaporated milk, condensed milk, heavy cream, and Pisco to create the 'tres leches' soaking liquid.
- 7
Pierce the cooled cake surface repeatedly with a fork and slowly pour the milk mixture over it, allowing it to absorb in the refrigerator for at least 6 hours or overnight.
- 8
Before serving, whip additional heavy cream to stiff peaks and spread over the cake, garnishing with extra lucuma powder or fresh fruit.
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