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Eggnog cake with red fruit compote

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Ingredients for 16 servings:

  • 1 cake base
  • 475 g red fruit compote
  • 10 sheets of red gelatin
  • 600 g cream
  • 6 sheets of white gelatin
  • ⅛ liter eggnog
  • Chocolate shavings

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Soften the red gelatin and stir it into the red berry compote, let it set slightly. Place a ring around the cake base and place the red berry compote on the base. Whip 300g of cream until stiff, soften the white gelatin, and stir it into the cream with the eggnog. Pour the eggnog mixture onto the red berry compote and let it set in the refrigerator. Whip the remaining cream and decorate the cake with whipped cream puffs. Garnish with chocolate shavings and—if desired—with eggnog.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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