in Recipes

Sheet cake with eggnog

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Ingredients for 8 servings:

  • 200 g margarine
  • 150 g sugar
  • 5 m.-sized eggs
  • 300 g flour
  • 100 ml egg liqueur
  • ½ pack of baking powder
  • 2 cans of apricots

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, drain the apricots thoroughly and set aside. Whisk the sugar, margarine, and a pinch of salt until fluffy. Gradually add the eggs, one at a time, and then beat briefly on high speed. Mix the flour with the baking powder and add it alternately with the egg liqueur. Place the batter on a well-greased, slightly raised baking sheet (the batter should be slightly sticky, not too runny). Then preheat the oven to 150-160°C (300-320°F). Place the apricots (rounded side down) next to each other on the batter and press down lightly. Bake for approximately 20-25 minutes. Let the cake cool completely and dust with powdered sugar (to taste).

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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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