John Myers
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Eggnog Cake with Cranberries
The perfect eggnog cake with cranberries recipe with a picture and simple step-by-step instructions.
Filling and topping
- 120 g Butter
- 120 g Sugar
- 300 g Ground almonds
- 1,5 Tl. Baking powder
- 3 Eßl. Rum
- 4 cl Advocaat
- 0,75 ltr. Whipped cream
- 1 Eq. Cranberries
- 2 Bl. Gelatin
Making soil
- Beat the butter, sugar and egg yolk until frothy, stir in the rum; Stir in the almonds with baking powder and fold in the beaten egg white. Bake the mixture in a 28 cm springform pan (greased) at 160 ° C hot air for about 30 minutes
Finish the cake
- Soak the gelatin, cut through the cooled base, spread the cranberries on the lower base and place the second base on top, whip the cream and stir in the gelantine. (Tip: stir two tablespoons of cream into the dissolved gelatin then there will be no lumps, then stir the cream gelatin mixture into the rest of the cream) Spread the cream on the bottom, add egg liqueur to the cream and decorate
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