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Eggnog cake

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Ingredients for 10 servings:

  • 5 eggs
  • 1 tbsp vanilla sugar
  • 250 g powdered sugar
  • 1 cup(s) oil
  • 1 cup(s) eggnog
  • 250 g cornstarch / potato flour
  • 3 tbsp flour
  • 1 tbsp baking powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sand cake – very liquid/important for Vemmina molds

Beat eggs, sugar, and powdered sugar until very stiff. Stir in oil, egg liqueur, starch, flour, and baking powder. TIP: (Important for Vemmina pans): The batter is very thin. To avoid leaks, it’s best to beat the eggs separately (although you can also beat the egg yolks until stiff) and fold in the egg whites last, or simply line the cake pan with baking paper. BAKING TIME: Approx. 45 minutes at 175 degrees Celsius (350 degrees Fahrenheit) (in Vemmina), approx. 55 minutes at 175 degrees Celsius (without Vemmina) using conventional ovens.

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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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