Tres leches eggnog cake
- December 2023
- Serves 10-12
- Hands-on time 40 min, plus chilling. Oven time 18-20 min
Inspired by both the Mexican milk-soaked cake and the flavours of the classic Christmas cocktail, this tres leches eggnog cake is light, fluffy and subtly spiced with cinnamon and nutmeg. It can be made up to two days in advance, too (and kept in the fridge). We omitted the booze to keep this cake family-friendly – but you can add a splash to the milk mixture in step 3 if you like (see tips).
Make eggnog from scratch (it’s so much nicer than store-bought) with this easy eggnog recipe.
- 17g (9.8g saturated)
- 49g (37g sugars)
- Unsalted butter to grease
- 4 medium free-range eggs
- 200g golden caster sugar
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- 200g self-raising flour
- 100ml whole milk
- 397g tin condensed milk
- 170g tin evaporated milk
- 250g double cream
- Pinch freshly grated nutmeg
- Icing sugar to dust
- 2 x 20cm round sandwich tins
- Heat the oven to 170°C fan/gas 5. Grease the bases of the sandwich tins with butter, then line the bases with baking paper.
- Put the eggs and sugar in a large bowl and beat together with a stand or hand mixer for about 5 minutes until really pale and fluffy. Stir in the vanilla and ½ tsp of the cinnamon. Gently fold in half the flour, followed by half the whole milk, then repeat with the rest of the flour and whole milk. Divide between the prepared tins and bake for 18-20 minutes until springy to the touch.
- Run a palette knife around the edge of the sponges to release them from their tins, then turn out onto a wire rack to cool. In a large jug, stir together the condensed and evaporated milk.
- Once the sponges are cool, put one on a serving plate and prick all over with a fork. Pour a third of the milk mixture on top, bit by bit, letting it soak in rather than flooding onto the plate. Set aside for 15 minutes to soak in.
- In a large bowl, use an electric mixer to whisk the cream to soft peaks (that flop over when you remove the beaters). Pour in half the remaining milk mixture, the nutmeg and remaining ¼ tsp cinnamon and whisk until the mixture reaches soft peaks and holds its shape. Spread half this mixture on top of the soaked sponge, then sit the second sponge on top.
- Prick the top sponge all over with a fork, then pour over the remaining milk mixture, bit by bit, allowing it to soak in, as with the first layer. Spoon on the remaining whipped frosting, swirling it in billowy peaks rather than spreading flat. Chill for at least 1 hour.
- Take out of the fridge 15 minutes before serving. For a finishing touch, if you like, just before serving use a paper snowflake as a stencil and sift icing sugar over the top of the cake to leave a snowflake decoration on top.
If you’d like to add a grown-up twist to the cake, you can add a splash of brandy, rum or bourbon to the milk mixture in step 3.
You can make this cake up to 2 days in advance, but keep it in the fridge as it contains fresh cream
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