Egg Nog Tres Leches Cake | PC.ca

NewEgg Nog Tres Leches Cake

A slice of cake with whipped icing and topped with pieces of chocolate-covered almonds on a festive plate.

PC The World’s Best Egg Nog

New

Egg Nog Tres Leches Cake

“Growing up in rural Ontario, many of my food memories are from community events in local church ba...

“Growing up in rural Ontario, many of my food memories are from community events in local church basements,” says PC® Test Kitchen Chef Charmaine Baan. “Over time, I learned to recognize the pans and dishes that belonged to the best cooks in the area – I went to those ones first.” When Baan was old enough to make her potluck baking debut, she chose a simple Tres Leches Cake. “It was so well-received – I have a feeling my baking dish is now on the ‘good list.’” For this festive version, she swapped out the sweetened condensed milk normally doused over the cake for eggnog, but the best part: “For some crunchy fun I topped it with PC® Chocolate & Egg Nog Almond Medley!”

  • Level: Easy
  • Preparation: 30 mins
  • Ready in: 14 hrs 15 mins
  • Serves: 16
  • Dish Type: Latin American, Canadian, American
  • Season: Fall, Winter
  • Course: Desserts, Cakes
  • Main Ingredient: Eggnog
  • Amount Per Serving

  • Serving Size

    1/16 of cake

  • Calories

    330

  • Total Carbohydrate

    43 g

  • Total Fat

    14 g

  • Saturated Fat

    8 g

  • Dietary Fibre

    0 g

  • Protein

    8 g

  • Sodium

    190 mg

  • Sugars

    29 g

NewEgg Nog Tres Leches Cake

A slice of cake with whipped icing and topped with pieces of chocolate-covered almonds on a festive plate.

PC The World’s Best Egg Nog

  • Amount Per Serving

  • Serving Size

    1/16 of cake

  • Calories

    330

  • Total Carbohydrate

    43 g

  • Total Fat

    14 g

  • Saturated Fat

    8 g

  • Dietary Fibre

    0 g

  • Protein

    8 g

  • Sodium

    190 mg

  • Sugars

    29 g

How to make

Ingredients

  • Cake:

  • cooking spray
  • 2 cups (500 mL)

    all-purpose flour
  • 2 tsp (10 mL)

    baking powder
  • 1/2 tsp (2 mL)

    salt
  • 6

    large eggs, room temperature, whites and yolks separated, divided
  • 1-1/4 cups (310 mL)

    granulated sugar
  • 1 cup (250 mL)

    2% milk, divided
  • 3 cups (750 mL)

    PC® The World’s Best Egg Nog
  • Icing:

  • 1-1/2 cups (375 mL)

    35% whipping cream
  • 1/2 cup (125 mL)

    icing sugar
  • 1/2 tsp (2 mL)

    pure vanilla extract
  • 1 cup (250 mL)

    PC® Chocolate & Egg Nog Almond Medley

How to make

  • Step 1

    Cake: Preheat oven to 350ºF (180ºC). Mist 13 x 9-inch (3 L) glass baking dish with cooking spray.

  • Step 2

    Whisk together flour, baking powder and salt in bowl. Set aside.

  • Step 3

    Beat egg whites in separate large bowl using electric hand mixer (or in stand mixer using whisk attachment) on high speed until soft peaks form. Gradually beat in granulated sugar until medium peaks form. Add egg yolks; beat until combined.

  • Step 4

    Add half of the flour mixture to egg mixture; mix on low speed just until combined. Beat in 1/2 cup (125 mL) milk until combined; add remaining flour mixture and beat on low speed just until combined. Scrape into prepared baking dish.

  • Step 5

    Bake until golden brown and toothpick inserted in centre comes out clean, 26 to 28 minutes. Let cool completely.

  • Step 6

    Using fork, poke holes all over surface of cake. Combine egg nog with remaining 1/2 cup (125 mL) milk in separate bowl; pour over top of cake. Poke more holes all over surface of cake and run tip of sharp knife along edges of cake, letting egg nog mixture seep down between cake and baking dish. Cover and refrigerate overnight for liquid to soak in, or up to 3 days.

  • Step 7

    Icing: Beat whipping cream in separate large bowl using electric hand mixer until soft peaks form. Add icing sugar and vanilla; beat until stiff peaks form. Spread over cake. Chop half of the almonds; sprinkle chopped and whole almonds over cake. Cut into 16 pieces.

  • Try this:

    To make a Rum and Eggnog Tres Leches Cake, add 3 tbsp (45 mL) dark rum to the cake batter when the milk is added in Step 4. Add ¼ cup (60 mL) dark rum to the egg nog and milk mixture, give it a stir to combine, then pour all over cake as directed in Step 6.

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