Spiced Tres Leches Cake
This week, I needed some inspiration, so I drew from my experience of living in Latin America when I was young, and thought about all of the delicious flavors from that culture. I decided to bake up one of my favorite desserts from there, and now that we are in the lovely autumn season, I just had to infuse some fall flavors as well! I hope you enjoy!
1 1/2 cups Bob’s Red Mill Gluten Free All-purpose Flour
1 1/2 tsp xanthan gum
1/2 tsp ginger powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/2 cup Kerrygold Salted Butter
1 tbsp vanilla extract
Preheat the oven to 350°F. Grease a 13×9 pan and set aside until needed.
In a small bowl, sift all the dry ingredients together and set aside.
In a separate bowl, cream the butter then mix in the vanilla and eggs. Next, slowly add one to two tablespoons of the butter/eggs mixture at a time into the dry ingredients.
Pour batter into the prepared pan and bake for 30 minutes. With a fork, pierce small holes across the entirety of the cake. Allow to fully cool before moving onto the next step.
2 cups whole milk
1 14oz can sweetened condensed milk
1 12oz can evaporated milk
In a large bowl or measuring cup, combine all the milks together, then pour evenly across the completely cooled cake.
1 1/2 cups heavy whipping cream
1 cup sugar
1 tsp vanilla extract
In a large bowl using an electric mixer with a balloon whisk attachment, whip all the ingredients together until you have a thick and fluffy whipped cream. Spread the whipped topping over the cake and sprinkle pumpkin spice blend across the top. Then place in the fridge for about an hour before cutting, serving, and enjoying this Spiced Tres Leches Cake!