John Myers
Pies and Cakes: Nadin’s Cake with Kick
The perfect pies and cakes: nadin’s cake with kick recipe with a picture and simple step-by-step instructions.
- For the cake base
- 3 Pc. Free range eggs
- 2 tbsp Water
- 150 g Sugar
- 1 packet Bourbon vanilla sugar
- 3 Sch. Rum
- 100 g Flour
- 50 g Ground hazelnuts
- 1,5 tbsp Cocoa powder
- 2 tbsp Baking powder
- 3 packet Chocolate rolls
- For the cream
- 200 g Butter at room temperature
- 75 g Powdered sugar
- 1 packet Bourbon vanilla sugar
- 3 Pc. Egg yolk
- 0,25 l Advocaat
- 9 Bl. Gelatin white
- 600 ml Cream
- For the cake base preparation Make a light batter from all the ingredients mentioned above.
- Put the dough in a greased 28-inch springform pan, distribute evenly. Preheat the oven to 180 ° C and bake the dough in it for about 25 – 30 minutes.
- Take the cake base out of the oven and let it cool down, remove the spring ring and place a cake ring around the cake base, leaving enough space for the waffle rolls to be placed around the edge of the cake alternately with the chocolate edge, once at the top and once at the bottom.
- For the cream preparation all ingredients at room temperature (same temperature)
- First dissolve the gelatine in water for about 10 minutes, then squeeze out the water vigorously. Dissolve the gelatine in a saucepan over medium heat, then let it cool down again while stirring.
- Whip the cream until stiff and set aside.
- Mix the butter, sugar and egg yolks in a mixing bowl until frothy.
- Add the egg liqueur and the dissolved gelatine and stir in, add two thirds of the cream and fold in.
- Spread the cream evenly on the cake base and cover it in the refrigerator to set.
- Once the cream has set in the refrigerator, remove the cake and start decorating. Put the rest of the whipped cream in a piping bag with the star tip and put a decorative border on the edge of the cake if you like.
- Also decorate the cake with a little eggnog if you like.
Facebook Comments