This homemade eggnog cake will delight you with its fluffy, smooth and rich cake; with a subtle scent of lemon, moist in three eggnog milk, decorated with whipped cream, strawberries and mint. You´ll love it!
Learn more about Alejandra Cota
Ingredients12 portions
Preparation
Preheat the oven to 180°C (350°F).
Beat the egg whites with the sugar until stiff peaks form.
Beat the butter with the sugar until it reaches a pale and light texture. Add the lime zest and milk while the mixer is still in movement. Sift the dry ingredients into the cake mix.
Mix the first and the second preparations.
Pour the mix into 2 previously grease and lined cake tins. Bake for 25 minutes until cooked.
For the 3 leches: mix the condensed milk, the evaporated milk, the whole milk and the eggnog.
Pinch the cakes using a fork and pour the 3 leches over. Refrigerate for 1 hour. Make a thin layer of whipped cream over one cake and cover with the other.
Cover the cake with whipped cream and decorate with strawberries and mint. Enjoy
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