Strawberry Tres Leches Cake

INGREDIENTS

CAKE MILK

2 Tbsp 2% Milk

2/3 Cup Sweetened Condensed Milk

10 Tbsp Evaporated Skim Milk

2 each Strawberries

CAKE

9-3/4 Tbsp All-Purpose Gluten-Free Flour

6-1/2 Tbsp Oat Flour

6-1/2 Tbsp Almond Flour

10 Tbsp Ground Flaxseed

1/2 tsp Salt

1-1/4 tsp Baking Powder

3-1/4 Tbsp Butter, Unsalted

6-1/4 Tbsp Cane Sugar

5 each Egg Yolks

3-1/2 Tbsp Vanilla Extract

13 Tbsp 2% Milk

5 each Egg Whites

3-1/4 Tbsp Cane Sugar

WHIPPED CREAM

6 Tbsp Heavy Cream

1/2 tsp Powdered Sugar

STRAWBERRY GARNISH

6 each Strawberries

INSTRUCTIONS

To Make the Cake Milk:

1. Place the 3 milks into a blender along with the strawberries. Blend until smooth, then strain through a fine meshed strainer.

2. Pour the milk over the cake and cover with plastic wrap. Place in the fridge overnight.

To Make the Cake:

1. Preheat oven to 325° F. Line an 8"x8" cake pan with parchment paper and spray lightly with cooking spray.

2. Add the gluten-free flour to a large bowl along with oat flour, almond flour, ground flaxseed, baking powder, and salt. Mix well and set aside.

3. In a mixing bowl with the paddle attachment add the butter and 6-1/4 Tbsp cane sugar and whip until fluffy and pale in color. Next add in the egg yolks, one at a time, and mix until fully incorporated. Add the vanilla extract and mix until incorporated.

4. Alternating between adding the milk, and the flour mixture, add in both until everything is fully incorporated.

5. In a separate mixing bowl with a whisk attachment, whisk the egg whites and 3-1/4 Tbsp of cane sugar until soft peaks are formed.

6. Gently fold the whipped egg whites into the cake batter.

7. Pour cake batter into the prepared 8"x8" cake pan, and bake in the oven until done (30-40 minutes).

8. Remove the cake from the oven and allow to cool before cutting into 2"x2" squares.

To Make Whipped Cream:

1. Place the heavy cream and powdered sugar into a bowl and whip until stiff peaks form.

To Serve:

1. Place one piece of cake onto each serving plate, then top with 1 Tbsp of whipped cream, then garnish with half a strawberry.

* A traditional Latin American dessert believed to have originated in Mexico or

Central America. This light sponge cake is soaked in three milks—evaporated,

condensed, and cream (or milk) —for a rich, moist texture, and finished with

whipped cream and fresh fruit