John Myers
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Eggnog Cake on Baking Sheet
The perfect eggnog cake on baking sheet recipe with a picture and simple step-by-step instructions.
Base for the egg liqueur cake
- 200 g Sugar
- 250 g Butter
- 4 piece Free range eggs
- 1 packet Baking powder
- 2,5 tbsp Unsweetened cocoa
- 300 g Wheat flour 405
- 100 g Potato starch flour
- 100 ml Sour cream
- 150 ml Low fat milk 1.5
- 1 packet Vanilla sugar
Topping: eggnog cream
- 250 g Butter
- 150 g Coconut oil
- 150 g Powdered sugar
- 4 piece Egg yolk
- 160 ml Advocaat
- Mix the dough, bake at 180 degrees top and bottom heat for about 25 minutes.
- The cream is mixed with egg yolks, eggnog with powdered sugar at room temperature, slowly heated coconut oil and wisely stir in tablespoons, and pour on the cooled base.
- Store in proportioned pieces in the refrigerator at 4 degrees C until serving.
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