John Myers
Lingonberry and Egg Liqueur Cake
The perfect lingonberry and egg liqueur cake recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 2 tablespoon Hot water
- 100 g Sugar
- 100 g Ground hazelnuts
- 100 g Grated chocolate
- 225 g Cranberries from the glass
- 400 ml Cream
- 1 packet Cream stiffener
- 2 teaspoon Sugar
- Vanilla sugar
- Advocaat
- 1. For the dough, beat the eggs and hot water with a hand mixer until frothy. Slowly sprinkle in the sugar and stir for about 2 minutes until the sugar has gone. 2. Mix the chocolate and hazelnuts and gradually stir into the egg cream on the lowest setting. 3. Put the dough in a greased springform pan (26 cm) lined with baking paper and bake on the wire rack in the preheated oven at 175 ° – 200 ° for about 25-30 minutes. 4. Carefully remove from the mold immediately after baking and turn over onto a cake rack. Brush baking paper with cold water and carefully peel off. 5. Brush the cake base with the cranberries after it has cooled down. 6. Beat the cream with the sugar and cream stiffener until stiff. 7. Spread 2/3 of the whipped cream on the cranberries, pour the rest into a piping bag and decorate the edge of the cake with it. 8. Finally, fill the cake with eggnog. For Valentine’s Day I baked the cake in a heart shape
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