A friend once asked me: “what makes you happy?” I replied with a huge grim: cake, cake, cake! (In my Rihanna’s voice) And if you make it wet and sticky, I will worship it! Well, not to that extreme, but that is how much I truly love cakes.
I recently began experimenting with a few cake flavors, which you will see throughout the site, utilizing Pamela’s Gluten Free Baking and Pancake mix, which I have come to adore. My first experiment was with what my boo named CakeTeins: a recipe gone wrong that turned out delish. So I am on a mission to create as many different cake recipes as possible.
Many years ago, I was introduced to one of most delish cake I’ve ever eaten: Tres Leches. A former co-worker from Nicaragua brought it to one of our office functions and I fell in love with it ever since. This is a sponge like cake soaked in in three different types of milk: condensed, evaporated and regular cow’s. It is then topped off with meringue and served cold. The claim to fame is that Tres Leches is a Nicaraguan dish, when in reality, it was first introduced to the world during medieval times.
The origins of the tres leches are disputed; however, the idea for creating a cake soaked in a liquid is likely of Medieval European origin, as similar cakes, such as British Trifle and rum cake, and tiramisu from Italy, use this method. Recipes for soaked-cake desserts were seen in Mexico as early as the 19th century, likely a result of the large cross-cultural transfer which took place between Europe and the Americas. Recipes appeared on Nestlé condensed milk can labels in the 1940s, which may explain the cake’s widely disseminated popularity throughout Latin America as the company had created subsidiaries in Argentina, Chile, Cuba, Mexico and Venezuela in the 1930s. 1
I also discovered that because of a famous soap opera in Brazil being aired in Albanian, the dish’s popularity spread throughout Turkey and they are now making their own version of tres leches, they call it Trilece. However, their version is made with cow’s, goat’s and water buffalo’s milk. I wonder what that tastes like.
Since I am on an experimental mode, I decided to create my own version of tres leches, by using only one type of milk and calling it, one leche (one milk) cake. I made an upside down apple cake and soaked it in condensed milk while still hot. I allowed the cake to cool off and the milk to soak through before flipping it. It was nothing short of deliciosoooooo (that is delicious in Spanish). Recipe below. Enjoy!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 3 medium apples
- 2 cups dark brown sugar
- 1/4 cup melted butter
- 4 eggs
- 1 tsp vanilla extract
- 2/3 cup of unrefined coconut oil
- 2 cups Gluten Free flour (any choice I used Pamela's)
- 1 tbsp baking powder
- 1 can condensed milk
Preheat oven to 350 degrees. Slice and core apples and placed in a glass dish. Melt butter in microwave for 20 secs and stir in 1 cup of brown sugar. Pour over apples and mix using your hands. In large mixing bowl add flour and baking powder. Set aside. In a blender mix eggs, 1 cup of sugar, oil, vanilla extract and beat until all ingredients are fully mixed. Pour over dry mix and stir until completely mixed. Pour over apples and bake for 20 minutes or until fork is clean. While still hot, punch holes on cake and pour condensed milk. Let it cool before serving.