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
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:
1. 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.
2. Sift flour and baking powder together; add processed Madeleines, and set aside. 3. 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.
4. 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.