Thursday, December 12, 2013

Eggnog Tres Leches Cake

eggnog tres leches cake

I don't like eggs.

I know that makes me weird, but poached and hard boiled eggs are one of my worst fears! So it makes sense that eggnog is something I thought I'd never, ever drink. But earlier this week, after seeing eggnog recipes all over Pinterest, I had an idea. How about using eggnog as one of the three 'milks' in a tres leches cake?

Tres Leches cake is one of my favourites ever. I made it for the first time earlier this year (with this very green pandan version - that would also be cool for Christmas now that I think of it) and have been wanting to make another version ever since.

The cake itself would be lightly spiced with cinnamon and nutmeg, and to cut through all that rich dairy, a tumble of fresh summer berries on top. It might just work... And it did! The flavours were fantastic... and I might even like eggnog, who ever would have thought?!!

eggnog tres leches cake

But there are a few things I'd change about this cake. I wouldn't bother trying to do layers, it just didn't work for me, the layers were sliding around all over the place and I wasn't very happy with how it looked. I have no idea how Steph made her layered tres leches cake to look so perfect. I would recommend just baking the mixture as one cake and saving yourself a bunch of stress.

The second thing is to be patient, and definitely definitely give the cake as long as possible in the fridge to soak up the milk mixture. I was in a rush and only let it soak for 90 minutes, but it definitely needed longer. It wasn't bad by any means, but didn't have the wonderful moist texture of my first attempt. It tastes even better after an overnight sit in the fridge, so if you have time, start this recipe a day ahead.

I think this would be a lovely modern dessert to serve at your Christmas lunch, and looks especially pretty with the fresh berries on top, and some chilled boozy eggnog on the side ;)

chilled eggnog

Eggnog Tres Leches Cake
Adapted from this recipe
Serves 6-8

Eggnog
  • 3 eggs
  • 1/3 cup caster sugar
  • 1 1/2 cups milk
  • 1 vanilla bean, seeds scraped
  • 1/4 cup dark rum
  • 1/4 cup brandy
  • 1 cup thickened cream
  • 1/2 teaspoon nutmeg

Cake
  • 180g butter, softened
  • 110g caster sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 225g self-raising flour
  • 375ml eggnog (see recipe above)
  • 250ml sweetened condensed milk
  • 165ml milk
  • 1 cup pouring cream
  • 2 tablespoons caster sugar
  • Fresh raspberries, blueberries or strawberries, to serve 

To make the eggnog, place eggs, sugar and milk and vanilla bean and seeds in a saucepan over medium-low heat. Whisk to combine. Cook, stirring constantly, for 6 to 8 minutes or until mixture thickens and coats the back of a wooden spoon. Remove from heat and remove vanilla bean. Stir in rum, brandy, cream and nutmeg. Allow to cool.

If serving iced eggnog (you will have some left over), place ice cubes in small glasses, top with eggnog, a little dollop of whipped cream and some freshly ground nutmeg

To make the cake, preheat the oven to 180°C (350°F). Place the butter and sugar in an electric mixer and beat for 8-10 minutes or until pale and creamy. Add 1 teaspoon vanilla extract, cinnamon and nutmeg and beat to combine. Add the eggs one at a time, beating after each addition. Gradually add the flour and beat until just combined.

Spoon the mixture into a lightly greased cake tin lined with non-stick baking paper. Bake for 30-35 minutes or until cooked when tested with a skewer. Using a skewer, make holes all over the top of the cake and place in the refrigerator to cool completely. While the cake is cooling, place the eggnog, milk, condensed milk and remaining vanilla in a jug and mix to combine.

Pour the milk mixture over the cake and return to the fridge for a further 2 hours or until mixture is absorbed. If using a cake tin with a removable bottom, place a tray underneath in case it leaks. Place the cream in a bowl and whisk until soft peaks form, gradually adding the 2 tablespoons of caster sugar. Using an offset spatula, top the cake with cream and fresh berries, to serve. Keep the leftover cake refrigerated, I think it tastes even better a day or two later.

LinkWithin

Related Posts with Thumbnails