Peppermint Eggnog Tres Leches
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Ingredients:
4 eggs
1/2 cup of granulated sugar
1 cups of all-purpose flour, spooned and leveled
1 tbsp + 1 tsp of baking powder
1 tsp nutmeg
1 tsp of vanilla extract
Milk mixture:
3/4 cup of evaporated milk
1 (14oz) can of condensed milk
1 or 1 1/4 cup of eggnog
3-4 tbsp of peppermint rum
A little under 1 tsp of cinnamon
A couple dashes of nutmeg
For whipped cream topping:
1 cup of heavy cream
2-3 tbsp of eggnog
2-3 tbsps of sugar
Directions:
Preheat oven to 350 F and grease/butter a pan then set aside.
Separate the egg yolks from the egg whites.
In a bowl, beat the egg whites until fluffy with soft peaks.
Slowly add the sugar to the egg whites until combined then add in 1 yolk at a time until it looks like a pale yellow.
Add in the vanilla extract and mix.
In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and nutmeg.
Then slowly add the dry ingredients to the wet ingredients while continuously beating it. The end batter should be very fluffy. Do NOT overmix.
Pour the batter into prepared pan and bake for about 20-25 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the milk mixture. Combine the evaporated milk, condensed milk, eggnog, peppermint rum, and spices until combined.
Remove cake from oven once finished baking then immediately poke holes throughout the cake with a fork or toothpick. Do not poke all the way through the bottom.
Pour the milk mixture over the entire cake.
Cover the cake and chill in the refrigerator for at least 4 hours to overnight. I let mine soak overnight.
After the cake has chilled and soaked in the milks, prepare the whipped cream. Add the heavy cream and eggnog to a large mixing bowl. Mix on medium speed until cream starts to thicken, then add in the granulated sugar. Continue mixing on medium to high speed until soft peaks form.
Spoon the whipped cream onto the cake, spread with a spatula or butter knife.
