EGGNOG TRES LECHES CAKE
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
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 TRES LECHES CAKE POPS: EGGNOG THREE MILKS CAKE POPS
Provided by Food Network
Categories dessert
Time 2h45m
Yield 15 to 20 servings
Number Of Ingredients 14
Steps:
- For the cake pop: Preheat the oven to 325 degrees F. Lightly grease an 18-by-13-inch baking sheet with the cooking spray.
- Sift the flour into a medium bowl and set aside. In a stand mixer with a paddle attachment, cream together the butter, granulated sugar and vanilla for 3 to 5 minutes. Slowly add the eggs 1 at a time, scraping down the bowl between each addition. Turn the mixer down to the lowest speed and add the flour. Once the flour is incorporated, scrape down the sides of the bowl and turn the mixer up to medium speed for 30 seconds.
- Dump the entire mixture onto the prepared baking sheet and spread it evenly with an offset spatula. Bake until the entire top of the cake is an even golden brown, 25 to 30 minutes. Let the cake cool completely.
- For the eggnog tres leches: Soak the gelatin sheets in cold water until softened, 5 to 10 minutes.
- Meanwhile, in a small saucepot, warm the whole milk, condensed milk, evaporated milk and eggnog compound to 100 degrees F over a low flame. Squeeze out the excess water from the gelatin and add the softened gelatin to the milk mixture. Remove from the heat and let cool at room temperature.
- For the stabilized whipped cream: In a large bowl, whisk together the heavy cream, powdered sugar and xanthan gum. Whip until stiff with an electric mixer. Transfer to a piping bag.
- To assemble: Cut the cake into pieces the shape and size of the push pop containers. Trim the cake pieces to 1/4 inch thick. Place a piece of cake in the bottom of each push pop container and soak with the eggnog tres leches mixture. Pipe a layer of the whipped cream on top of the soaked cake and repeat the process until you reach the top of the cake pop.
EGGNOG TRES LECHES CAKE
This cake is creamy, sweet, and great eggnog flavor! I love a really good eggnog. Not all eggnog's are created the same so if you think you don't like eggnog, you just haven't found a good one yet. I created this cake for the holiday season when it's ok to indulge a little because this is definitely NOT low calorie!! This cake...
Provided by Teresa Jacobson
Categories Cakes
Time 8h35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 13x9 baking dish with nonstick spray; set aside.
- 2. In a large bowl, combine cake mix, yogurt, eggnog, and canola oil. With an electric mixer, blend on low for 30 seconds; shut off and scrape down sides. Blend on medium speed for 2 minutes. Batter should be smooth but slightly thicker than a regular cake batter. Pour into prepared pan and bake for 25- 28 minutes or until cake begins to pull away from sides of pan. Remove and allow to cool on wire rack.Once cool, poke holes in cake at 1 inch intervals using a wooden spoon or straw.
- 3. In a bowl, stir together sweetened condensed milk, evaporated milk, and eggnog. Pour entire bowl slowly into holes on cake. Cover pan and refrigerate overnight or a minimum of 4 hours. The longer it sits, the better it gets.
- 4. Meanwhile, in a chilled bowl, beat whipping cream and sugar with chilled beaters until stiff peaks form. Refrigerate until ready to use. To serve, place a dollop on portion of cake and garnish with a sprinkle of fresh ground nutmeg. Store cake in refrigerator. *** in my second batch of whipped cream, I added the nutmeg directly to the whipping cream and that was quite tasty too.
- 5. NUTRITIONAL INFO: per serving without whipped cream calories: 275 Fat: 11.7g Sat Fat: 3.4g Cholesterol: 27mg Sodium: 262mg Total Carbs: 37.9g Sugars:25.5g Protein: 5.1g
EGGNOG POKE CAKE
A rum and nutmeg spiced cake is the base for an eggnog sauce and eggnog whipped cream. Homemade eggnog and fresh nutmeg are highly recommended to give this the best flavor. Make sure to use a high-sided cake pan, as this cake rises a lot while baking!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h45m
Yield 16
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 9-inch cake pan with parchment paper.
- Whisk flour, nutmeg, baking soda, baking powder, salt, cinnamon, and cloves together in a medium bowl. Set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Add 1/3 of the flour mixture and stir until just combined. Pour in 1/2 of the cream and 1/2 of the spiced rum and mix until just combined. Continue alternating adding the flour mixture, cream, and spiced rum until combined. Do not overmix. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in pan before removing to a serving platter.
- While cake is baking, make the eggnog sauce. Whisk egg yolks and sugar together in a small bowl. Mix in flour, cornstarch, vanilla extract, and salt; mixture will be very thick.
- Combine milk and eggnog in a medium saucepan over medium-low heat. Heat until just barely simmering. Slowly pour 1/2 of the hot milk mixture into the egg yolk mixture, whisking constantly. Pour egg yolk mixture back into the saucepan with the milk and eggnog; whisk to combine. Continue cooking, whisking constantly, until thickened, about 2 minutes.
- Pour sauce through a fine-mesh sieve into a heat-safe bowl. Let cool slightly, then place a piece of plastic wrap directly onto the surface of the sauce to prevent a skin from forming.
- While cake is still very warm, poke holes all over using the handle of a wooden spoon. Slowly pour eggnog sauce over cake and let soak in, spreading sauce over the cake with a spatula if necessary. Allow to cool completely, at least 30 minutes.
- Make eggnog whipped cream just before serving. Beat cream, eggnog, powdered sugar, vanilla extract, and salt together on high speed in a medium bowl until stiff peaks form.
- Place several dollops of whipped cream on the completely cooled cake. Top with freshly grated nutmeg.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 37.1 g, Cholesterol 147.2 mg, Fat 18.4 g, Fiber 0.6 g, Protein 5.6 g, SaturatedFat 10.8 g, Sodium 272.1 mg, Sugar 20.2 g
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