A traditional tres leches cake is soaked with a rich milk syrup. But
now, Studio 5 Contributor Amy Richardson gives is a holiday twist by
introducing white chocolate, egg nog and flavored whipped cream.
White Chocolate Egg Nog Tres Leches Cake with Vanilla Rum Whipped Cream
For the cake:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp coarse salt
1/2 cup butter, at room temperature
3/4 cup sugar
1.75 oz good quality white chocolate, melted
5 eggs, lightly beaten
1 tsp Mexican vanilla
For the syrup topping:
1 can sweetened condensed milk
1 1/2 cups Egg Nog
3/4 cups half and half
1 tsp rum extract
Generous pinch of nutmeg
For the whipped cream:
2 cups heavy cream
1/2 cup powdered sugar
1/2 tsp Mexican vanilla
1/2 tsp rum
In a medium sized mixing bowl, beat together butter and sugar until light and fluffy.
Mix in melted chocolate until smooth. Add eggs one at a time, beating after each addition.
Mix in vanilla.
Add flour, baking powder, and salt. Mix until smooth.
Pour into a 9×13 inch baking pan.
Bake cake for 30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together condensed milk, egg nog, half and half, rum
extract, and nutmeg.
Poke holes in the cake, pour egg nog mixture evenly over the top. Cover and refrigerate
In a medium mixing bowl, whip cream and powdered sugar until it starts to form.
Add vanilla and rum extract, and beat until soft peaks form.
Pipe or spread cream over the top of cake and dust with nutmeg.
The pan is lightly greased.
Bake at 350 for about 30 minutes.
Makes 12-14 servings