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Eggnog cake with bananas

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Ingredients for 1 servings:

  • 4 eggs, separated
  • 1 cup sugar
  • 1 cup poppy seeds
  • 1 cup flour
  • 2 tsp baking powder
  • 1 jar cranberries, drained
  • 3 cups cream, whipped stiffly
  • 3 bananas, ripe, sliced
  • 3 packs of cream stiffener
  • eggnog
  • Chocolate shavings as needed
  • Fat for the mold

Instructions

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

Poppy seed cake with egg liqueur super easy and an absolute hit

Beat 4 egg yolks with 1 cup of sugar until frothy. Mix 1 cup of flour, 2 teaspoons of baking powder, and 1 cup of poppy seeds and add to the egg yolk mixture. Beat 4 egg whites and fold into the mixture with a metal spoon. Pour into a greased 26 cm springform pan. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 30 minutes (test with a wooden skewer). Let cool. For the filling, cut the baked and cooled cake layer in half. Whip the cream with the cream stiffener. Spread 1/3 of the whipped cream on the bottom half, then the drained cranberries and then the sliced ​​bananas. Now spread the second third of the whipped cream on top. Finally, place the second layer on top. Garnish the cake with the remaining third of the cream and, if desired, chocolate shavings. Finally, drizzle with advocaat.

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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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