Best Eggnog Tres Leches Cake Pops Eggnog Three Milks Cake Pops Recipes

EGGNOG TRES LECHES CAKE

Eggnog Tres Leches Cake image

When the holidays roll around, my family eagerly anticipates sampling this cake. Its rich eggnog flavor is delightful. -Jan Valdez, Chicago, Illinois

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 11

Ingredients

1 package white cake mix (regular size)
1-1/3 cups water
2 tablespoons canola oil
3 large egg whites
2 cups eggnog
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
1-1/2 cups heavy whipping cream
1/4 cup sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

Nutrition Facts : Calories 394 calories, Fat 19g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 309mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 0 fiber), Protein 6g protein.

EGGNOG POKE CAKE (TRES LECHES STYLE)

Eggnog Poke Cake (Tres Leches Style) image

This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.

Provided by Yoly

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 tablespoon butter, or as needed
4 eggs, at room temperature
¾ cup white sugar
¼ cup white rum
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 ½ cups eggnog, at room temperature
3 tablespoons white rum

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

Nutrition Facts : Calories 283.4 calories, Carbohydrate 42.8 g, Cholesterol 86.9 mg, Fat 7.7 g, Fiber 0.3 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 175.4 mg, Sugar 33.1 g

TRES LECHES (THREE MILKS CAKE), LATIN AMERICA

Tres Leches (Three Milks Cake), Latin America image

Provided by Food Network

Categories dessert

Time 2h4m

Yield 1 cake, about 10 servings

Number Of Ingredients 15

Ingredients

6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
1 teaspoon vanilla extract
1 14-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
1 cup heavy cream
Icing:
3 tablespoons water
3/4 cup granulated sugar
3 large egg whites
1 ripe mango, peeled, seed removed, and thinly sliced
1 ripe papaya, peeled, seeds removed, and thinly sliced

Steps:

To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.
In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.
Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.
To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
Remove the cake from the oven and while still warm, pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
To make the icing: Once the cake is completely chilled, in a saucepan combine the water and sugar. Bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until the mixture reaches the soft ball stage, 235 to 240 degrees F. Remove from the heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup in a stream. Beat until all the syrup has been added, the mixture cools, and a glossy icing forms.
To assemble: Remove the cake from the refrigerator and spread the icing evenly across the top. Arrange the mango and papaya slices over the top and serve.