Description
This Eggnog Tres Leches Cake is a festive twist on a classic Latin dessert, featuring a light and fluffy sponge cake soaked in a rich, eggnog-infused tres leches mixture. The cake is topped with whipped cream spiced with nutmeg and optionally garnished with crushed ginger snaps for an added crunch, making it a perfect holiday treat.
Ingredients
Scale
For the Cake:
- 1 cup (130 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
For the Leches Mixture:
- 1 cup (240 ml) eggnog
- 1 (12 oz/354 ml) can evaporated milk
- 1 (14 oz/397 g) can sweetened condensed milk
- 1/4 tsp ground nutmeg
- 2–3 tbsp rum or bourbon (optional)
For the Topping:
- 1 1/2 cups (360 ml) heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg, plus more for dusting
- Crushed ginger snaps (optional, for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and fine salt until well combined.
- Beat egg whites: Using a mixer, beat the 5 separated egg whites to soft peaks. Gradually add half of the granulated sugar (1/2 cup) while continuing to beat until glossy medium peaks form.
- Prepare yolk mixture: In a separate bowl, beat the 5 egg yolks with the remaining 1/2 cup granulated sugar until the mixture is pale and slightly thickened. Mix in the vanilla extract and milk to combine.
- Combine batter: Gently fold the dry ingredients into the yolk mixture until just incorporated. Then carefully fold in the beaten egg whites in batches, retaining as much air as possible to keep the batter light.
- Bake the cake: Pour the batter evenly into the prepared pan and bake for 22–26 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean.
- Prepare tres leches mixture: In a bowl, whisk together the eggnog, evaporated milk, sweetened condensed milk, ground nutmeg, and rum or bourbon if using.
- Soak the cake: While the cake is still warm, poke holes all over the surface using a fork or skewer. Slowly pour the tres leches mixture evenly over the cake, allowing it to absorb fully. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and soak thoroughly.
- Make the whipped topping: Whip the heavy cream with powdered sugar, vanilla extract, and ground nutmeg until soft peaks form.
- Assemble the cake: Spread the whipped cream evenly over the soaked cake. Lightly dust the top with additional ground nutmeg. Optionally, sprinkle crushed ginger snaps over the top for a pleasant crunchy texture.
Notes
- For less sweetness, reduce the sweetened condensed milk by a few tablespoons and add a splash more eggnog.
- Use rum or bourbon optionally to add depth of flavor; omit to keep it non-alcoholic.
- Crushed ginger snaps garnish adds a delightful crunch and festive touch.
- Ensure the cake is cooled slightly before soaking to avoid overly soggy texture, but baking warm allows better absorption.
- This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
