John Myers
Ingredients for 1 servings:
- 5 eggs
- 250 g powdered sugar
- 250 ml oil
- 250 ml egg liqueur
- 150 g flour, finely sieved
- 100 g hazelnuts, grated
- 2 tbsp cocoa
- 1 pack of pudding powder (chocolate)
- 1 packet of baking powder
- 1 packet of vanilla sugar
- Fat for the mold
- Breadcrumbs for the mold
- possibly powdered sugar
- possibly cake icing
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
super easy and very tasty, even for beginners
This cake is a variation of the classic eggnog cake, and we all love it. Here’s how to make it: Beat the whole eggs with the powdered sugar and vanilla sugar in a stand mixer on high speed until the mixture is thick and almost white. Slowly add the oil and eggnog and stir in. Mix the flour, cocoa, nuts, baking powder, and pudding powder and add to the mixture. Don’t beat too hard, otherwise the batter will become tough. Overall, the batter is a bit runny, and you’d hardly believe it could be a cake. Grease and crumble a baking pan, pour in the batter, and place it in the preheated oven. In my oven, I need 150-160 degrees Celsius and about 45-50 minutes, but stick to your usual baking times; this varies from oven to oven. When you insert a skewer into the pan and no runny batter sticks to it, the cake is done. I always let it rest in the oven for a while before taking it out. If you like, you can cover it with a layer of chocolate glaze or dust it with sugar. Since my family doesn’t particularly like sweet things, I always use just 200g of sugar, which I find is enough. I’ve also baked the cake with chocolate liqueur, but I think eggnog is simply the best.
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