Spiked Eggnog Tres Leches
| PREP TIME: 30 MIN | COOK TIME: 30 MIN | TOTAL TIME: 60 MIN |
If youre going to want to spike anything this holiday season its gotta be this eggnog tres leches. The Jack Tennesee Fire gives it the cinnamon addition and that perfect amount of spiked taste!
Ingredients
Sponge Cake
- 1 Cup All Purpose Flour
- 3/4 Cup Cake Flour
- 1 1/2 Cup Caster Sugar(I blend mine on a blender)
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/2 Cup Unsalted Butter
- 1 Cup Milk
- 3 Eggs
- 1 Egg White
- 1 Tbsp Vanilla
Eggnog Tres Leches Milk Blend (13x9 cake pan)
- 1 Can of 14oz Condensed Milk
- 1 1/2 Cups of Eggnog
- 1 Cup of Evaporated Milk
- 4 Tbsp Jack Daniels Tennessee Fire
- 1/2 Tsp of Vanilla
- 1/4 Tsp Nutmeg
Whipped Cream
- 1 1/2 Cups Heavy Whipping Cream
- 3 Tbsp Sugar
- 1 1/2 Tsp Vanilla
- Pinch of Cinnamon for Garnish
Instructions
Sponge Cake
- Preheat Oven to 350F and spray a 13x9 Pan with Non stick spray.
- Bring water to a boil. I use a 2 Qt Sauce Pan. You’re going to want to fill it about 3/4 of the way you want to make sure you don’t have water going over when you insert your mixing bowl.
- Add your eggs to your mixing bowl and using the pan as a double boiler for your mixing bowl whisk until combined. Quickly add your sugar. This step is crucial you don’t want your eggs to begin to cook because the bowl will get hot very quickly.
- Whisk your eggs and sugar until well combined. Continue to stir your eggs to avoid them cooking. When the sugar has melted you’re ready for the next step.
- Remove egg and sugar mixture and beat on a stand mixer with the whisk attachment on high speed for 5 minutes. While your eggs are mixing you’re going to want to melt the butter and milk together either on a pan or microwave.
- The egg mixture will become thicker and lighter in color. This is called the ribbon stage.
- On a separate bowl sift together the flour, baking powder and salt. Incorporate to your ribbon stage eggs and sugar in two additions whisking together but do not over mix.
- Add vanilla to your butter and milk and on the bowl where initially you had your flour you’re going to move half of your batter from the bowl.
- Add your milk and butter mixture to the separated bowl with the batter and whisk until combined. Next, you will add that mixture to the other portion of the batter that was left on your mixing bowl. Whisk until combined but do not over mix we want a soft moist cake.
- Bake for 25-30 mins or until a toothpick comes out clean it will be a beautiful light color.
- Allow cake to cool and begin to work on your milk blend mixture.
Whipped Cream
- Pour whipping cream, sugar and vanilla on a mixing bowl with a whisk attachment or a hand mixer and whisk until you have firm peaks but still a soft whipped cream.
Put it all together
- Once your cake is completely cooled, poke some holes with a fork all around. Then, pour your tres leches milk blend in two to three additions or until it has soaked all the milk. You want to allow all the milk to soak in, this could take 20-30 minutes.
- You will want to grab that delicious whipped cream you did earlier and frost the cake and garnish with some nutmeg or cinnamon.
TIPS
Sponge cake batter does not like to sit out. Once youve completed your batter add to pans and put in the oven right away. If the batter waits out even more then 5 minutes the texture of the cake changes after being baked.Share your pics with me on social media! #sweetmelibakery
