Eggnog Tres Leches Trifle

• Refrigerated

  • 8 Eggs

• Canned Goods

  • 6 oz Evaporated milk

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 2 cups Flour
  • 1/2 cup Granulated sugar
  • 2 cups Sugar
  • 2 tbsp Vanilla

• Snacks

  • 20 Gingersnap cookies

• Dairy

  • 7 oz Condensed milk, sweetened
  • 3 cups Heavy cream
  • 8 oz Mascarpone cheese

• Beer, Wine & Liquor

  • 1 1/2 cups Eggnog
  • 1/2 cup Rum

Found on downcakerylane.com

Description

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 8 eggs
• 2 cups sugar
• 1 tablespoon vanilla extract
• ¼ cup rum (optional)
• 6 ounces evaporated milk (1/2 of the can)
• 7 ounces sweetened condensed milk (1/2 of the can)
• 1½ cups eggnog
• 8 ounces mascarpone cheese
• 4 tablespoons rum (optional)
• 1 teaspoon ground cinnamon
• 3 cups heavy cream
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 20 crushed gingersnap cookies*

Directions

• Preheat the oven to 325 degrees.
• Line two 8 pans with parchment. Then butter and flour the pans.
• Combine the flour, baking powder and cinnamon in a bowl and whisk.
• In a mixing bowl with the whisk attachment, beat the eggs on the highest setting until thick, foamy and light in color (5-10 minutes.
• Gradually add the sugar, vanilla extract and rum. Beat for an additional 7-8 minutes.
• Carefully add the flour to the mixing bowl and run the mixer, still using the whisk attachment, for 5 seconds only.
• Remove the bowl from the stand mixer and continue folding the flour into the egg mixture until just combined. Fold gently.
• Pour the batter into the two pans.
• Bake for 40 minutes or until lightly browned.
• Cool cakes.
• While the bakes are cooling, add the evaporated milk, sweetened condensed milk, eggnog, mascarpone cheese, rum and cinnamon in a blender.
• Mix until creamy.
• Refrigerate until ready to assemble the trifle.
• Place the mixing bowl and whisk attachment in the freezer for 20 minutes.
• After 20 minutes, beat the heavy cream, sugar and vanilla until stiff peaks form.
• Refrigerate until ready to assemble the trifle.
• Crush 20 gingersnap cookies in a processor or a zippered bag. Set aside.
• Level the cakes by slicing the tops off. Use a cake leveler if possible.
• Using a trifle bowl, place one cake in the bottom and poke lots of holes.
• Pour enough of the eggnog cream to drench the cake.
• Refrigerate for 15 minutes.
• After f5 minutes, spread half of the whipped cream over the drenched cake.
• Sprinkle half of the gingersnap cookies.
• Place the second layer of cake, poke holes and drench with the remaining eggnog cream.
• Refrigerate the cake for 15 minutes again.
• Spread the rest of the whipped cream over the cake and the remaining gingersnap crumbles.
• Add berries for a decorative touch.
• Cover with cling wrap.
• Refrigerate until ready to serve.