Eggnog tres leches cake
Serves: 9-12
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Eggnog tres leches cake
Originating in Mexico, a tres leches cake features a light and airy sponge soaked in three kinds of milk. We’ve given it an eggnog-inspired twist with brandy, cinnamon and nutmeg, along with a real treat of a cocktail
Serves: 9-12
Prep time: 35 minsTotal time: 
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Nutritional information (serving)
Calories
538Kcal
Fat
27gr
Saturates
16gr
Carbs
62gr
Sugars
46gr
Fibre
1gr
Protein
12gr
Salt
0.8gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- vegetable or sunflower oil, to grease
- 4 medium eggs
- 120g caster sugar
- 50g light soft brown sugar
- 1 tsp vanilla bean paste (or extract)
- 140g plain flour, sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine salt
- 100ml whole milk
For the soak
- 1 x 397g tin condensed milk
- 200ml evaporated milk
- 150ml whole milk
- 50ml brandy
For the topping
- 300ml double cream
- nutmeg, for grating
Step by step
How to make eggnog
Put 1 teaspoon of vanilla bean paste in a mixing bowl, add 3 egg yolks and 75ml of sugar syrup. Beat with an electric whisk for 2-3 minutes until pale and thickened. Pour in 75ml of double cream, 350ml of whole milk and 100ml of brandy, then beat again briefly until combined. Strain into another large bowl. Using clean beaters and a clean mixing bowl, beat 3 egg whites to soft peaks. Fold into the cream mixture using a balloon whisk, one-third at a time, until smooth. Chill until ready to serve, then pour into ice-filled tumblers. Dust with grated nutmeg to finish.
- Preheat the oven to 170°C, fan 150°C, gas 3½. Grease the base and sides of a 20cm square cake tin and line with baking paper.
- In the bowl of a stand mixer (or in a large bowl and using an electric hand mixer), whisk the eggs, both sugars and vanilla until pale, thick and fluffy (about 6-8 minutes). In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Use a spatula or large metal spoon to carefully fold half of the flour mixture into the egg mixture until combined. Fold in the milk, followed by the remaining flour mixture, until no streaks remain (take care not to over mix). Pour the batter into the prepared tin and bake for 30-35 minutes until risen and a skewer inserted into the sponge comes out clean. Let it cool for 10 minutes.
- For the soak, mix all the ingredients together until smooth. Use a skewer to poke holes all over the surface of the warm sponge. Gradually pour over as much of the milk mixture as the cake will absorb, letting it soak in for a few minutes before adding more (any excess can be served with the cake). Leave to cool completely, then cover and chill in the fridge for at least 6 hours, ideally overnight.
- Carefully remove the cake from the tin onto a serving plate or board. Pour the cream into a large bowl and whisk to just-soft peaks. Spoon and swirl it over the top of the cake, then generously grate over the nutmeg. Slice and serve with any remaining soaking milk. Leftovers will keep for up to 3 days in an airtight container in the fridge.
