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Eggnog cake with white chocolate

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Ingredients for 1 servings:

  • 250 ml Cremefine
  • 50 g white chocolate
  • 75 g egg liqueur
  • 1 Viennese floor
  • 1 small can/mandarin orange(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

simple, quick and delicious

Melt the chocolate in 2 tablespoons of Cremefine in a small saucepan over low heat. Let cool. Combine the remaining Cremefine with the eggnog and beat with a hand mixer until stiff peaks form. Fold in the melted chocolate with a whisk and spread it on the cake base. Chill for at least 30 minutes. Decorate with the mandarins and serve. The eggnog mousse also tastes great on cupcakes or as a dessert. For dessert, pour the mousse into small cups or bowls and chill for at least 2 hours.

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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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