Eggnog Tres Leches Cake Pops Eggnog Three Milks Cake Pops Recipes

EGGNOG TRES LECHES CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
• In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Refrigerate uncovered 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid in bottom of pan).
• In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle 1/4 teaspoon nutmeg on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

EGGNOG TRES LECHES CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and egg whites; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased and floured 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool on a wire rack. Using a skewer, poke holes in cake 1 in. apart., In a large bowl, combine eggnog, sweetened condensed milk and 2% milk. Pour 3/4 cup mixture over cake; let stand until liquid is absorbed, 20-30 minutes. Repeat 4 times. Cover and refrigerate for 8 hours or overnight., In a large bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Spread over cake. Sprinkle with cinnamon and nutmeg. Refrigerate leftovers.

PASTEL DE TRES LECHES THREE MILK CAKE

Steps:

• Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking powder together.
• Beat the yolks until light and lemon colored, about 20 minutes. The consistency should be very thick, and when you lift the beaters, the mixture should fall in one solid mass, known as the "ribbon stage". Add 1/2 cup of the sugar, 2 tablespoons at a time. Add the vanilla and beat 3 minutes more.
• Whip the egg whites until soft peaks form. Add the remaining 1/2 cup sugar slowly until it makes a meringue. Add the whites to the yolks one-third at a time and fold in with a rubber spatula. Add the flour all at once and fold in.
• Spread the batter in the pan and bake for 20 to 30 minutes or until the cake comes away from the sides of the pan. Let it rest for 5 minutes, then remove it from the pan and place on a clean tea towel that has been dusted with confectioners' sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still warm.
• For the filling: Whip the cream and vanilla until soft peaks form. Add the confectioners' sugar. Add the fruit to the whipped cream and fold in.
• For the soaking liquid: Mix the milks with a whisk. Add the liquor.
• For the frosting: In a mixing bowl, beat the butter until soft and fluffy, about 10 minutes. Add the vanilla and mix for 2 minutes. Slowly add the confectioners' sugar until it is well incorporated. Add the milk.
• To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mixture on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.

EGGNOG POKE CAKE (TRES LECHES STYLE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with butter.
• Beat eggs in a bowl until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add rum and vanilla extract. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 23 minutes. Allow to cool.
• Combine sweetened condensed milk, eggnog, and rum in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.

TRES LECHES 'THREE MILKS'

Steps:

• Grease and flour a 8 x 12 inch pan. Preheat the oven to 350 degrees F (175 degrees C).
• Separate 5 eggs, and beat the egg whites in a large mixing bowl. Add 1 cup sugar slowly to the egg whites, beating constantly. Add the yolks one by one, beating well after each addition. Stir in the 1 teaspoon vanilla. Sift the flour, and stir it into the egg mixture. Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done. Cool.
• Blend the sweetened condensed milk, evaporated milk, milk, and 1 tablespoon vanilla. Pour this syrup over the cooled cake.
• To make Meringue Frosting: Beat 3 egg whites to soft peaks. Gradually add 1 cup sugar, and beat until stiff peaks form. Stir in 1 teaspoon vanilla. Frost the cake.