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Laila's eggnog cake

updated

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Ingredients for 1 servings:

  • 80 g butter
  • 80 g sugar
  • 1 packet of vanilla sugar
  • 200 g almonds, grated or hazelnuts
  • 100 g dark chocolate
  • 1 tsp baking powder
  • 2 cl rum
  • 4 cl eggnog
  • 4 egg yolks
  • 4 egg whites
  • 3 cups of cream
  • eggnog, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the egg yolks, butter, sugar, and vanilla sugar until fluffy. Stir in the ground almonds or hazelnuts (I prefer almonds), baking powder, and grated dark chocolate. Slowly add the rum and advocaat. Beat the four egg whites until stiff, fold in, and pour the mixture into a 26cm springform pan. Bake at 175°C for about 45 minutes. Let the cake cool. Whip the cream until stiff and spread over the cake. Decorate with cream dots all around and fill the center with advocaat.

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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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Laila's eggnog cake