Eggnog Tres Leche - 3 Milk Cake

Eggnog tres leches served with strawberries on the side on a white plate

Eggnog Tres Leche - 3 Milk Cake

Taking tres leches to another level by soaking it in eggnog instead of the traditional milk mixture. This cake is soft, spongy and moist and you'll taste eggnog in every bite. The sponge for this tres leches is really airy which helps it soak up all the liquid turning this into a beautiful dessert that everyone will love.

Course Desserts

Cuisine Mexican

Prep Time 25

Cook Time 1

Total Time 1 25

Servings servings

Calories 352kcal

Author Richa

Ingredients

Sponge

5 Eggs seperated
1 Cup Sugar Divided into ¾ Cup and ¼ Cup
⅓ Cup Milk
2 Teaspoons Vanilla Extract
1 Cup Flour
1 ½ Teaspoons Baking Powder
¼ Teaspoon Salt

Eggnog

2 Cups Milk
1 Egg Yolk
3 Tablespoons Sugar
½ Teaspoon Vanilla Extract
¼ Teaspoon Nutmeg
3 Tablespoons Whiskey

Whipping Cream

2 Cups Heavy Cream
¾ Cup Icing Sugar
Cinnamon Powder for dusting

Metric - US Customary

Instructions

Sponge

Butter a 10 x 7 x 2.5 inch casserole dish or baking pan. Preheat the oven to 170C.
Set aside three mixing bowls.
Mixing Bowl 1: Add egg yolks and ¾ th cup sugar. Beat together on high speed for 5-6 minutes or until sugar is partly dissolved and the mix is pale and fluffy. It should be of ribbon consistency. To this add vanilla extract and milk and stir to combine.
Mixing Bowl 2: Sieve the dry ingredients together (flour, baking powder and salt). Pour the egg yolk mix on top of the flour mix and gently fold to combine. Set this cake batter aside.
Mixing Bowl 3: Whip egg whites for about 30 seconds to a minute or till they are foamy. Continue whipping and add the remaining ¼th cup of sugar little by little. Keep whipping until soft peaks are achieved, for about 3-4 minutes.
Add all of the egg white mix to the cake batter. Gently fold till it is well combined. Be sure to be gentle with it as you don't want to knock out any air.
Pour the prepared batter into the baking dish. Bake in the oven at 170C for 40-45 minutes or until the cake is firm to touch. When done, poke a toothpick or skewer into the centre of the cake, it should come out clean. Allow the cake to cool down for 30 minutes.

Eggnog

Whisk sugar and egg yolk using a hand blender or a whisk. Whisk till pale and creamy, about 2-3 minutes.
Heat milk, vanilla extract and nutmeg in a saucepan and bring it to a gentle simmer. Now slowly whisk the milk into the egg mixture, making sure to add the milk mixture in a thin, steady stream so that you don't scramble the eggs. Keep whisking continuously till all the milk is whisked in.
Transfer the mixture back to the saucepan and cook on medium heat till the eggnog slightly thickens. Keep stirring as it heats to keep it from sticking to the bottom. Once the eggnog is ready, add the whisky, mix and transfer it to a jug. Keep aside.

Whipped Cream

Using a beater or stand mixer with whisk attachment, beat the whipping cream for 3-5 minutes or until soft peaks are achieved. Add the sugar little by little and continue to whisk for another minute. Set aside or refrigerate if using later.

Assembly

Once the cake is almost at room temperature, use a toothpick or a fork to poke holes all over the surface of the cake. This is to ensure that the eggnog soaks up the sponge evenly.
While the eggnog is still warm, pour it over the sponge and allow it to soak up. Once done, leave it aside so the sponge can absorb all of the syrup. Poke more holes if necessary. Refrigerate it for 30-40 minutes.
Remove from the refrigerator and add the whipped cream on top of the sponge. Use a palette knife or the back of the spoon to evenly spread it out. Dust some cinnamon powder using a fine sieve. Chill in the refrigerator for 30 minutes or if you can’t wait, dig in already! The dish just tastes better when chilled. Slice up, serve and enjoy those sweet sweet festivities!

Video

Nutrition