Name: Danielle Alvarez’s “Eggnog” tres leches cake with summer berries
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6-8
Ingredients: 120 gm plain flour; 1½ tsp baking powder; 5 eggs, separated; 200 gm caster sugar; 80 ml (⅓ cup) milk; 1 tsp vanilla bean paste; 600 ml thickened cream; 30 gm (¼ cup) pure icing sugar, sifted; Ground cinnamon and finely grated nutmeg, to serve; 375 gm strawberries, halved and sliced; 125 gm each raspberries and blackberries; Eggnog soak; 1 can (340gm) evaporated milk; 1 can (395gm) sweetened condensed milk; 60 ml (¼ cup) milk; ½ tsp vanilla bean paste; 80 ml (⅓ cup) spiced rum or brandy

Danielle Alvarez’s “Eggnog” tres leches cake with summer berries

A festive, rum-soaked dessert topped with fresh berries.

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Serves 6-8

Prep

40M

Cook

30M

Total

1H 10M

“This deliciously festive cake is also easy to make for a crowd,” says chef Danielle Alvarez. “You can bake and soak the cake a day in advance, which just leaves the cream to whip on the day you serve it. It’s also easy to transport as it gets baked and set in the same cake tin and you eat it cold from the fridge, making it a delightful end to a hot Christmas celebration. Leftovers will keep for several days in the fridge.”

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Ingredients

120 gm plain flour

1½ tsp baking powder

5 eggs, separated

200 gm caster sugar

80 ml (⅓ cup) milk

1 tsp vanilla bean paste

600 ml thickened cream

30 gm (¼ cup) pure icing sugar, sifted

Ground cinnamon and finely grated nutmeg, to serve

375 gm strawberries, halved and sliced

125 gm each raspberries and blackberries

Eggnog soak

1 can (340gm) evaporated milk

1 can (395gm) sweetened condensed milk

60 ml (¼ cup) milk

½ tsp vanilla bean paste

80 ml (⅓ cup) spiced rum or brandy

Method

Preheat oven to 155°C fan-forced. For cake, sift flour, baking powder and ¼ tsp fine salt into a large bowl and whisk to combine. Set aside.

Whisk egg yolks and 150gm sugar in an electric mixer on medium speed until thick and pale (4-5 minutes). Add milk and vanilla and whisk until just combined. Add to bowl with dry ingredients and whisk until just combined (don’t overmix). Set aside.

In a clean bowl, whisk egg whites in an electric mixer on high speed until frothy, then add remaining 50gm sugar, a little at a time, until stiff peaks form. Fold through cake batter in 3 batches, then pour into an ungreased 33cm x 22cm x 5cm ceramic or metal baking tin. Smooth top. Bake until golden and a skewer inserted in centre withdraws clean (25-30 minutes). Prick cake all over with a skewer.

For eggnog soak, stir ingredients and a pinch of salt in a large jug to combine.

Pour soak evenly over cake. Cover and refrigerate to soak overnight.

Whisk cream and icing sugar until medium peaks form. Spread over cake, scatter with spices to taste and top with berries to serve.