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Eggnog cake with erythritol

updated

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Ingredients for 1 servings:

  • 5 eggs, size M
  • 250 g erythritol (sugar substitute)
  • 1 packet of vanilla sugar
  • ¼ liter rapeseed oil
  • ¼ liter eggnog
  • 250 g flour, sifted
  • ½ pack of baking powder
  • 2 tbsp baking cocoa
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Beat the eggs and erythritol until frothy. Gradually add the flour and the remaining ingredients. Pour about 3/4 of the batter into a loaf pan or a round dish. Grease the dish well before filling. Stir 2 tablespoons of cocoa powder into the remaining batter and work it in as you would for a marble cake, or marble it with a toothpick. Bake the cake at 160°C (convection oven) for about 45 minutes, testing after 30 minutes for doneness. To serve, sprinkle with powdered sugar or make an eggnog glaze with eggnog and powdered sugar.

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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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