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Eggnog cake

updated

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Ingredients for 1 servings:

  • 175 g butter, soft
  • 150 g powdered sugar, sifted
  • 4 egg yolks
  • 16 cl egg liqueur (4 shot glasses of 4 cl each)
  • 175 g fat, e.g. Palmin, melted, but not too hot
  • 1 cake base
  • some chocolate, dark, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from GDR times

Beat the butter, powdered sugar, and egg yolks. Add the egg liqueur, then stir in the fat (I melt it on the lowest setting), and beat everything vigorously again. Pour onto a cake base lined with a cake ring and let it set in the refrigerator. Finally, sprinkle the grated chocolate on top. Tip: Since the time it takes for the cake to set varies, I recommend making it a day in advance.

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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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