Eggnog Tres Leches Cake

Recipe By: Queen G's Recipes

Serves: 6-8

​Prep time: 20 minutes

Bake time: 30-35 minutes

Ingredients

For the cake:

🍰 1 ⅓ cups sugar

🍰 2 cups all-purpose flour

🍰 1 ½ tsp baking powder

🍰 ½ tsp salt

🍰 ¼ tsp nutmeg

🍰 ¾ tsp cinnamon

🍰 ½ cup melted butter

🍰 1 cup eggnog

🍰 4 large eggs (separated)

🍰 2 tsp vanilla extract

🍰 ¼ tsp cream of tartar (or lemon juice)

For the milk mixture:

🥛 1 can sweetened condensed milk

🥛 1 can evaporated milk

🥛 1 ⅓ cups regular milk

For the whipped topping:

🎂 1 cup heavy cream

🎂 ½ tsp vanilla extract

🎂 2 tbsp powdered sugar

🎂 Sprinkle of cinnamon

Directions:

1. In a bowl, add in room temperature egg whites and lemon juice. Whisk until firm peaks form to create the meringue.

2. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract for 2 to 3 minutes until everything is well combined. Then, add in the melted butter, and eggnog, whisking until fully incorporated.

3. Next, add in the nutmeg and cinnamon. Then, sift in the dry ingredients and mix until fully combined.

4. Gently fold in the egg whites into the cake mixture.

5. Preheat the oven to 350F.

6. Pour the cake batter into a well greased 9x13 baking dish and spread it evenly.

7. Bake for 30-35 minutes. After baking, let the cake sit for 10 minutes to cool to room temperature.

8. In a pitcher, add in regular milk, sweetened condensed milk and evaporated milk to create the milk mixture. Stir until well combined.

9. Using a fork, gently prick holes all over the cake. Then, carefully pour the milk mixture over it. Cover the baking dish with plastic wrap and refrigerate for 2 hours.

10. For the topping, add heavy cream, powdered sugar and vanilla extract into a bowl. Whisk until medium firm peaks form. Spread the whipped cream evenly over the cake, then sprinkle cinnamon on top. Place the cake in the refrigerator for 30 minutes before serving.