John Myers
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Eggnog Cake for Mother’s Day!
The perfect eggnog cake for mother’s day! recipe with a picture and simple step-by-step instructions.
for the edge:
- 5 tablespoon Water
- 200 g Sugar
- 50 g Ground hazelnuts
- 50 g Roasted macadamia nut
- 100 g Sifted flour
- 40 g Cocoa powder slightly de-oiled
- 2 teaspoon Baking powder
- 2 packet Wafer rolls
Cream:
- 150 g Butter
- 100 g Powdered sugar
- 2 a cup Cream
- 8 sheet Gelatin
- 0,5 glass Advocaat
- 250 g Quark
Decoration:
- 200 g Whipped cream
- 4 tablespoon Advocaat
- 24 Pc. Skinned almonds
- Line the springform tin with baking paper. Grease the edge.
Making the floor:
- Beat eggs with water + sugar for 10 minutes.
- Mix cocoa, flour and baking powder, sieve, fold in. Fold in the ground nuts.
- Pour the batter into the springform pan. Set on the lower rail in the oven.
- Bake at 200 ° C for approx. 25 minutes. Turn the cake over, remove the paper and let it cool.
Cream:
- Soak the gelatine, let it swell for 10 minutes, then dissolve.
- Mix the butter with powdered sugar, eggnog + quak. Add gelatine, adjust !!
- Fold in the cream.
- Cut through the bottom. 1. Lift the base onto a cake plate, move the ring around. 1/2 cream on the 1st floor. 2. Cut the base 1cm smaller, insert. Pour the rest of the cream over it, then cool for 4-6 hours.
Complete :
- Put the cake on a cake stand, change the ring!
Wafer rolls:
- Set up the wafer rolls inside the ring (chocolate below, please pay attention to accuracy)
- Pour in the cream.
- Pour eggnog over a tablespoon continuously. Let it become solid. Approx. 2-3 hours
Decorate:
- Pour cream into a piping bag. Decorate according to your own ideas. Pour egg liqueur over the middle. I put peeled almonds on my tuffs.
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