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Eggnog cake with blueberries from the tray

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Ingredients for 1 servings:

  • 125 ml oil
  • 4 eggs
  • 150 g sugar
  • 150 g flour
  • 125 ml eggnog
  • 1 packet of baking powder
  • 3 jars of blueberries
  • 3 packs of pudding powder (vanilla)
  • 3 cups whipped cream
  • 100 ml egg liqueur
  • Grease for the tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Make a batter from eggs, sugar, oil, 125 ml egg liqueur, flour, and baking powder. Place on a greased baking sheet and spread evenly. Bake in a preheated oven at 175°C for approximately 15 to 20 minutes. Then let cool. Take some of the juice from the blueberries and mix it with the custard powder until smooth. Bring the blueberries to a boil with the remaining juice. Stir in the mixed custard powder. Bring everything to a boil and let cool. Let the blueberries cool and spread on the base. Whip 3 cups of cream until stiff peaks form and spread over the blueberries. Spread approximately 100 ml egg liqueur over the cream.

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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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