And rounding out my holiday eggnog recipes is this magnificent little lady- Eggnog Tres Leches Bundt Cake. To say that I saved the best for last would discredit those delicious recipes that came before but oh. my. word. this is amazing. Tres leches is a personal favorite due to the beautiful creaminess, tender delicacy, and the way it just melts away as soon as you eat it. This version doesn't fail to deliver the robust flavor of warm nutmeg, sweet eggnog, and warm vanilla. Another highlight of this recipe is that it is easily made well ahead of time so you can knock it out a few days before the holidays.
Bowl #1
6 egg whites
1/2 teaspoon cream of tartar
Bowl #2
6 egg yolks
1 cup [215 grams] granulated sugar
1/2 cup [110 grams] light brown sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/3 cup [70 grams] water
1/4 teaspoon almond extract
1 teaspoon vanilla extract
Bowl #3
1 1/2 cups [210 grams] all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
On the sidelines:
Tres leches mixture, recipe as follows
Ground nutmeg, for sprinkling
Powdered sugar, for sprinkling
1
Preheat the oven to 350 degrees. Thoroughly grease or liberally spray with nonstick spray a standard bundt pan. Set aside.
2
In the first bowl, beat the egg whites and cream of tartar until you've reached stiff peaks. Set aside.
3
In the second bowl, whisk together all ingredients for several minutes.
4
Add the third bowl to the second bowl and mix to thoroughly combine.
5
Working in thirds, fold in the beaten egg whites to the rest of the cake batter. We want to make sure the ingredients are mixed well but we want to be careful not to deflate the egg whites so take a few minutes at this step.
6
Pour the cake batter into the prepared bundt pan and smooth the top. Bake for 45 minutes- the cake will be golden brown and will have risen considerably. Just to be safe, I like to place a baking sheet under the bundt pan in case the cake rises too much and overflows. Once the cake cools and the tres leches has been poured on top, the cake with decrease in size.
7
Let the cake cool for about twenty minutes and then unmold it from the bundt pan. I like to place a plate on top of the pan and flip both over. Once the cake has been released from the pan, place the bundt pan back on top of the cake, flip back over, and leave in the pan to thoroughly cool for one hour.
8
Poke a few tiny holes all over the cake and slowly pour over the tres leches mixture. It will take a few minutes to allow the cake to fully absorb all the liquid so pour a little, wait a little, pour a little, wait a little. Once you've poured the whole amount, cover the bundt pan with plastic wrap and allow the cake to hang out in the fridge overnight.
9
When ready to serve, place a plate on top of the bundt pan and flip over to unmold. Sprinkle with a bit of powdered sugar and ground nutmeg to garnish.
Eggnog Tres Leches
Bowl #1
1 cup [290 grams] eggnog
3/4 cup [150 grams] evaporated milk
3/4 cup [150 grams] heavy cream
1 tablespoon bourbon, optional
1
Whisk everything together.
