The history of my Eggnog Tres Leches
This recipe comes from my Aunt Elsie. She is the aunt everyone wants to go visit. Not just because she’s lovable and kind, but because you are guaranteed the yummiest of meals. She cooks simple, classic Costarrican dishes. There is nothing fancy about them, but everything (and I mean everything) she makes, from simple rice to complicated tamales, is phenomenal! Her food tastes like home… A home filled with laughter and music and hugs and kisses.
Later in life I found out why her food just tastes better than anyone else’s. The secret? She has no respect for butter, oil or in many, most, all cases… Lard!!! So yes, there you go. Look the other way, scoop the lard onto a pan and cook away. Fortunately for this dessert no lard is required, but it does have an indulgent, sweet, and velvety meringue. This meringue sits softly over the pillow-soft angel cake that has been soaked in the most fantastic milk mixture. Do me a favor, once you mix the milks, before you pour onto the cake, take a big spoon and taste the milk mixture…..OMG I could drink the whole thing just as it is! It’s sinful.
Detailed instructions to make this Eggnog Tres Leches:
Separate the egg yolks from the egg whites.
Tip! the easies way to separate them is by using the egg shells, just crack the egg in half and transfer the yolk from one half of the shell to the other while the egg white slips out. It might take two or three moves from one half to the other.
In the bowl of an electric mixer, fitted with the whisk attachment, whisk the egg whites on high until they form stiff peaks, it takes around 2-3 minutes.
Stiff peaks means that if you take the whisk and hold it up, the egg whites hold their shape and they are not runny, instead, they are fluffy and stiff.
Combine the sugar and the baking powder and with the mixer on medium speed, add the sugar little by little in 3-4 batches.
Add the egg yolks, one at a time. Make sure one egg yolk is incorporated before adding the next.
Add the vanilla and mix in.
Turn off the mixer and remove the bowl and whisk. Using a spatula or spoon, add the sifted flour in 2 batches. Incorporate the flour by folding it in the batter, DO NOT STIR, stirring the batter as it will will make the egg whites deflate.
Tip! The folding motion is simple, start on the top of the bowl and work your way to the bottom of the bowl, as you do that, allow the flour to get incorporated into the mixture. I like to move the bowl counter clockwise as I fold the flour in.
Spray the baking dish with non stick cooking spray and pour the cake batter onto the dish. If you notice bits of flour that did not get fully incorporated, just swirl those bits in once the batter is poured in the baking dish. It’s not a big deal!
Bake in a preheated 350° oven for 20-25 minutes.
Tip! I always set a timer to 10 minutes before the time’s up to make sure the cake is cooking evenly, sometimes ovens do not cook evenly and the cake is more cooked on one part. If this is the case, by checking earlier, it allows you to turn the baking dish so it cooks evenly and it allows you to check and see how far cooked it is.
When the 20 minutes are done, insert a toothpick to the middle of the cake. If the toothpick comes out clean, the cake is done, if it’s not, let it cook longer.
Once the cake is cooked, let it cool completely to room temperature.
Once the cake is cooled, using a fork or a bamboo skewer, poke holes all through the cake.
In a blender, mix the refrigerated evaporated milk, condensed milk and egg nog. Blend until the milks are well combined.
Pour the mixture on to the cake, make sure you get all the edges soaked with the milk mixture.
Detailed instructions for the meringue:
In a small sauce pan, combine the sugar and water.
Bring to a boil and stir until the sugar has dissolved completely and the mixture is now a syrup.
Remove from the heat and set aside to cool for 15 minutes.
After the syrup has cooled, test to make sure it is still warm but not scalding.
Tip! If you can touch it with your finger and do not get burned, but it still feels very warm, it’s ready to use.
In a bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until they form stiff peaks.
With the mixer on medium speed, add the syrup in a slow constant stream.
Once the syrup has been added, keep beating the mixture for 2-3 minute on high.
Pour the meringue on top of the cake and spread to cover the entire surface. Dust the top of the meringue with cinnamon.
Refrigerate the cake for at least 15 minutes before serving.
- kitchen aid or mixer
- 13×9 baking dish
For the cake:
- 5 eggs separated
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup all purpose flour sifted
- 1 teaspoon vanilla extract
- 1 can condensed milk cold
- 1 can evaporated milk cold
- 1 cup eggnog cold
For the meringue:
- 3 egg whites at room temperature
- 2 cups sugar
- 3/4 cups water
- 1/2 teaspoon cream of tartar
Instructions for the cake
- Separate the egg yolk the egg whites
- In the bowl of an electirc mixer with the whisk attachment, beat the egg whites until they have reached stiff peaks.
- Mix the sugar with the baking powder and with the mixer running, pour the sugar mixture in 3-4 batches one at a time
- Add the egg yolks one at a time as well
- Add the vanilla and combine
- Sift the flour
- Remove the whisk and add the flour in two batches. Using a hand spatula, fold the flour in the egg white mixtuer until it is all comibined.
- Spray the baking dish with non stick baking spray
- Pour the cake batter on the pan and bake in a preheated 350° oven for 20-25 minutes
- At minute 20, poke the middle of the cake with a toothpick, if it comes out clean, the cake is baked
- Remove from the oven and let it cool completely
- Using a fork or a large bamboo skewer, poke holes all through out the cake
- In a blender, combine the evaporated milk, condensed milk and the egg nog. Blend until well combined
- Pour the milk mixture over the cake, making sure the milk is being absorbed all troughout the edges
- Pour the meringe on top of the cake and spread until it has covered the entire surface of the cake
- For decoration, sprinkle some cinnamon on top of the meringue
- Let the cake sit in the refrigerator for at least 20 minutes before serving
For the meringue:
- Combine the water and sugar in a small sauce pan and bring to a boil until the sugar has dissolved completely and it has formed a syrup
- Let the mixture cool for about 15 minutes, it will still be warm but not scalding
- In the bowl of an electric mixer fitted with the whisk attachement, whisk the egg whites along with the cream of tartar until they have formed stiff peaks
- With the mixer on medium speed, slowly add the syrup to the egg whites
- Once the syrup is all added, whisk on the highest setting for 2 more minutes