John Myers
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Eggnog, Vanilla and Pear Cake
The perfect eggnog, vanilla and pear cake recipe with a picture and simple step-by-step instructions.
Cake base
- 100 g Margarine
- 1 piece Egg
- 100 g Sugar
- 100 g Flour
- 1 teaspoon Baking powder
- 100 g Flaked almonds
Pie filling
- 1 large can Pears
- 0,25 l White wine
- 0,25 l Pear juice
- 2 packet Custard powder
- 400 g Cream
- 1 little Bottle Advocaat
Preparation of the cake base
- Whisk the liquid margarine with the sugar and the egg. Mix flour with baking powder and gradually add and whisk. Grease the springform cake tin (diameter 26cm) with margarine and add the mixed batter. Spread the almond flakes on top. Bake in the oven at 180 ° C with convection for approx. 15 – 20 minutes. Then let the dough cool down well and take it out of the springform pan.
Preparation of the cake filling
- Drain the pears well and cut into small pieces. Collect the pear juice. Whip the cream until stiff. Bring the white wine and pear juice with 2 packets of vanilla pudding powder to the boil and stir in 2 more tablespoons of the whipped cream. Spread the pear pieces on the cake base and then pour the boiled custard on top. Then let everything cool down again. After cooling, pour the rest of the whipped cream over the vanilla pudding and spread the egg liqueur on top.
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