9-12 Servings 


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 


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.