Gourmet of the Lakes Region – Tres Leches Eggnog Cake with Dark Rum | Lake style
In the spring of 2000, I left the Boston Museum of Fines Arts to take over food and beverage operations at the Getty Center in Los Angeles, California. Shortly after I arrived we started planning the annual Cinco de Mayo celebration for the staff. Our Hispanic cooks taught me how to make this wonderful cake. Since this is a single layer cake, it has fewer steps and this variation is a perfect New Years Eve dessert.
What is important with this style of cake is to make sure that the cake is moistened with the eggnog or the traditional three milks. This is one of the reasons the cake is refrigerated for at least two hours. The cake does not contain oil or butter, so it can absorb more liquid. This is an easy recipe to make because it is a single layer of cake that you don’t have to remove from the pan. Also, instead of making eggnog, you can buy a liter of your favorite brand in the market.
The sponge cake is very similar to a chiffon cake in that you separate the eggs and make two separate mixes that you optionally fold together. However, it does not contain the oil or melted butter of a chiffon cake. This recipe calls for stiff peaks. Many recipes will call for steep peaks, which I think is a big mistake. Stiff peaks collapse when bent, while stiff peaks do not because they are still somewhat fluid. Instead of spreading the whipped cream on top, consider spreading the cream using a large dough base and a large solid tip.
Since the cake is saturated with eggnog, you don’t have to worry about overcooking the cake. For a chocolate cake, you can substitute 1/2 cup of flour with unsweetened cocoa powder. Sift the cocoa with the rest of the flour until blended. Another variation is to replace the eggnog with hot, just cooked lemon curd poured over the top of the cake.
1 1/2 cups all-purpose flour
1 cup of sugar, plus 3 tbsp
2-4 tablespoons dark rum to taste
2 teaspoons of powdered sugar
1/4 teaspoon grated fresh nutmeg
Preheat the oven to 350 Â° F. Lightly butter a 9×13 mold and sprinkle with flour. Pat the excess flour and set aside.
Separate the egg whites and yolks using two different mixing bowls.
In a medium bowl, combine flour and baking powder. Stir until well blended.
In a large bowl, combine the egg yolks and 1 cup of the sugar. Beat until frothy and pale yellow. Add 1/2 cup of milk and mix until well blended. Gently stir in flour mixture until incorporated. Put aside.
In another large bowl, whisk egg whites until soft peaks form. Then add 2 tablespoons of sugar and continue to mix until stiff peaks form.
Gently fold the batter into the egg yolks into the whites until combined.
Pour the dough into the prepared pan and roll out the upper level. Bake until cake is golden and elastic at the top center to the touch, about 25 to 30 minutes.
Take the cake out of the oven and place it on a wire rack to cool for 30 minutes. Using a toothpick or fork, poke holes all over the top of the cake. Slowly pour eggnog over top and sides of cake to absorb. A little eggnog may remain on the side of the cake, but it will be completely absorbed during refrigeration.
Cover the cake pan with plastic wrap and place in the refrigerator for at least two hours or overnight.
Whip the heavy cream with the powdered sugar until soft peaks form. Spread or evenly distribute the whipped cream over the cake. In a small bowl, combine the remaining 1 tablespoon of sugar, cinnamon and nutmeg. Sieve evenly on top.
Cake is ready to serve or covered and refrigerated until ready to serve.