Celebrate the holidays with Tres Leches Cake infused with cinnamon Madeleines and eggnog, offering a decadent dessert soaked in a delightful blend of three milks and topped with a luscious cream layer.
9-12 Servings
Ingredients:
Cake Batter:
- 1 cup all-purpose flour
- 1/2 cup (3 Madeleines), ground to a fine crumb
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 cup white sugar
- 5 eggs
- ½ teaspoon vanilla extract
- 1/2 cup (3 Cinnamon Brown Sugar Mini Cakes), ground to a fine crumb*
Tres Leches Mixture:
- 1 cups whole milk
- ½ cup of eggnog
- ½ cup of evaporated milk
- 1 ½ cups heavy whipping cream
- 1 cup white sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350º F. Grease and flour a 9 inch by 9 inch baking pan. Pulse 3 Madeleines in a food processor until you create a fine crumb.
- Sift flour and baking powder together; add processed Madeleines, and set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add Madeleine mixture, about 1/2 cup at a time, mixing until well blended. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature, about 4 hours.
- Mix whole milk, eggnog, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in, at least 2 hours in the fridge. 5. In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peak forms. Spread over the cake. Sprinkle it with cinnamon and nutmeg and serve.
* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.