John Myers
Eggnog Cake Dianne
The perfect eggnog cake dianne recipe with a picture and simple step-by-step instructions.
- 100 g Margarine
- 100 g Sugar
- 3 Eggs
- 150 g Ground hazelnuts
- 60 g Kaba
- 1 tsp Baking powder
- 1 glass Cranberries
- 400 g Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 150 ml Advocaat
- Separate eggs; Beat egg whites until stiff; Beat butter with sugar until foamy, gradually stir in egg yolks. Mix the nuts, Kaba and baking powder, mix in. Fold in the egg whites. Pour the mixture into a springform pan lined with baking paper. Bake the dough in a preheated oven at 200 degrees for about 30-40 minutes. Let the bottom cool down.
- Spread the cranberries evenly on the cooled base. Whip the cream with vanilla sugar, cream stiff until stiff. Spread 2/3 of the cream on the cranberries, sprinkle a continuous rim with the rest of the cream as a decoration on the cake. Spread the eggnog on top. Chill the cake for approx. 2 hours.
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