BARTOW, Fla. — It’s fresa con crèma over a tres leches cake at Patty’s Crumbs, a gluten free bakery in Bartow.
It’s two desserts in one — all courtesy of baker Lizbeth Ramirez Trejo.
Trejo is a Bartow native.
“That’s why I wanted to open up a place here,” said Trejo. “Because I know we’re so small, and Bartow could use so much that I couldn’t even think about venturing out.”
The bakery is named for a beloved pet — Patty, a miniature dachshund.
Special and smart, Trejo says mini wienie dogs are the best dogs.
Here is he recipe for the one-two punch dessert duo.
Ingredients
Sponge cake
1 cup all-purpose gluten-free flour
1/4 teaspoon xanthan gum, (Leave out if your flour already has it)
1 1/2 tsp gluten-free baking powder
1/4 tsp salt
5 large eggs, separate whites from the yolks
1 cup sugar, divided into 3/4 c and 1/4 c
1/3 cup whole milk
1 tsp pure vanilla extract
1 tsp strawberry extract
Strawberry tres leches mixture
1 can evaporated milk
1 can condensed milk
1 cup whole milk
1 tsp vanilla
1 tsp strawberry extract
Whipped topping
1 cup whipping cream
2 TBS granulated sugar
2 TBS dry milk powder
1/2 tsp vanilla, optional
Fresas con crema
1/2 cup sour cream
1/2 cup condensed milk
1/4 cup evaporated milk
1/2 pound of washed and cut strawberries
Directions
Cake sponge
1. Preheat oven to 350° F.
2. In a large bowl combine the gluten-free flour, gluten-free baking powder, and salt.
3. Separate the egg whites and eggs yolks into two separate small bowls.
4. In a large bowl mix the 3/4 cup sugar and the egg yolks together on high speed until yolks are pale yellow.
5. Add the 1/3 cup milk and pure vanilla extract to the egg yolk mixture and mix on low to combine.
6. Gently fold flour mixture into yolks until combined and there are no white patches of flour.
7. In another large bowl beat the egg whites on high speed until frothy.
8. On low, add the remaining 1/4 cup of sugar gradually slowly. Beat the egg whites until stiff peaks form.
9. Fold the egg whites into the yolk batter gently, just until combined and little of whites show.
10. Pour batter into a greased or lined 9×13 pan. Smooth the top of the batter to make it even as you can.
11. Bake the cake for 20 to 30 minutes at 325 degrees. Rotate cake halfway through baking time if needed. Please watch your cakes because all ovens are different.
12. Check the center of the cake by inserting a toothpick to make sure it is done.
13. Remove from the oven and allow the cake to cool completely.
14. Once cool remove liner if needed.
Strawberry tres leches mixture directions
1. Combine the evaporated milk, sweetened condensed milk, whole milk and strawberry extract in a small bowl and stir to combine.
2. Use a fork or toothpick to poke holes all over the top of the completely cooled cake.
3. Pour 3 cups of tres leches mixture over cake evenly.
4. Place in fridge until other components are prepared
Whipped topping instructions
1. Pour 1 cup of cold heavy whipping cream in bowl with whisk attachment. Beat on medium speed until frothy.
2. Slowly add granulated sugar and dry milk powder.
3. Beat medium to high speed for 5 mins or until stiff.
*Do not walk away as you do not want to over whip cream!
4. Once ready spoon whipped cream into a piping bag that has a piping tip.
5. Place in fridge until ready to use
Fresas con crema directions
1. Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla together.
2. Toss with fresh, cut up strawberries until fully covered
Assembly of cake
1. Pull out sponge cake and whipped cream from fridge
2. Pipe Whipped cream along edges or border of cake.
3. Pour the fresas con crema mixture evenly over cake.
Enjoy! Keep refrigerated!
Virginia Johnson
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