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Eggnog cake

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Ingredients for 12 servings:

  • 5 eggs, of which the egg whites
  • 140 g sugar
  • 1 tbsp vanilla sugar
  • 75 g almonds
  • 75 g hazelnuts
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 400 g cream
  • 2 tbsp vanilla sugar
  • 1 point cream stiffener
  • 3 tbsp eggnog

Instructions

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

Beat the egg whites until stiff, add the sugar and vanilla sugar, and continue beating until the mixture is stiff. Fold in the ground almonds and nuts, along with the cornstarch and a level teaspoon of baking powder. Line a springform pan with baking paper, pour in the mixture, and bake at 200°C (160°C fan-assisted oven) for about 30 minutes. Let cool. Whip the cream with the vanilla sugar, add the cream stabilizer. Measure out the cream for about 1 1/2 cake pipes and chill. Spread the remaining cream on the base, pour the egg liqueur over it, and carefully spread it almost to the edge. Pipe the chilled cream around the edges.

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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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