Easiest Way to Make Rose And Pistachio Tres Leches Cake

Eggnog Poke Cake (Tres Leches Style)

It's sweet and refreshing, and even picky eaters love this mexican cake!

Recipe Summary Eggnog Poke Cake (Tres Leches Style)

This delicious eggnog-enriched dessert in the style of a traditional tres leches cake is perfect for the holidays. Serve topped with whipped cream.

Ingredients | Rose And Pistachio Tres Leches Cake

1 tablespoon butter, or as needed

4 eggs, at room temperature

¾ cup white sugar

¼ cup white rum

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 (14 ounce) can sweetened condensed milk

1 ½ cups eggnog, at room temperature

3 tablespoons white rum

Directions

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.

If you prefer, 1/4 cup room-temperature eggnog can be substituted for the rum in the cake batter.

Info | Rose And Pistachio Tres Leches Cake

prep: 20 mins cook: 20 mins total: 40 mins Servings: 12 Yield: 12 servings

TAG : Eggnog Poke Cake (Tres Leches Style)

World Cuisine Recipes, Latin American, Mexican,