Description
A festive twist on the classic tres leches cake, infused with rich eggnog flavor and topped with whipped cream.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 whole eggs, separated
- 1 cup (200 g) granulated sugar, divided
- ⅓ cup (79 ml) milk
- 1 teaspoon vanilla extract
- ¾ cup (177 ml) eggnog
- 5 ounces (142 ml) evaporated milk
- 14 ounces (397 ml) sweetened condensed milk
- 1 cup (237 ml) heavy whipping cream
- ½ cup (118 ml) eggnog
Instructions
- Preheat oven to 350 °F (177 °C) and grease a 9×13-inch pan.
- Mix flour, baking powder, and salt in a bowl. Set aside.
- Beat egg yolks with ¾ cup sugar until pale. Add milk and vanilla.
- Combine yolk mixture with flour mixture.
- Beat egg whites until soft peaks form. Add remaining ¼ cup sugar and beat until stiff.
- Fold egg whites into batter gently.
- Pour batter into pan and bake for 35-45 minutes, or until a toothpick comes out clean.
- Let cake cool completely.
- Mix eggnog, evaporated milk, and condensed milk in a measuring cup.
- Pierce cake with a fork and drizzle milk mixture over it.
- Refrigerate for at least 3 hours to absorb.
- Whip heavy cream and eggnog until thick, then spread over cake.
- Cut into squares and serve.
Notes
- Use full-fat eggnog for best flavor.
- Let cake soak overnight for extra moisture.
- Dust with nutmeg before serving.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: Eggnog Tres Leches Cake, Holiday Dessert, Christmas Baking, Festive Cake