Eggnog Cake




Rating: 3.79 / 5.00 (33 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

For the dough:






For the eggnog cream:









For decoration:





Instructions:

For the egg liqueur tart, first prepare the dough. Dough: Beat eggs with 3 tablespoons water, stir in sugar, fold in flour and cocoa Pour into 26 springform pan, bake at 200 degrees Celsius for about 20 minutes.

Let cool. For the eggnog cream, soak gelatin in cold water. Cream butter with both sugars.

Add egg yolk and egg liqueur, squeeze out gelatine, dissolve in a little warm water or rum and stir into the mixture.

Refrigerate until the mixture begins to gel. Now whip egg whites and whipped cream separately until stiff and mix alternately into the eggnog cream.

Place cake ring around the cake base, spread a thin layer of the cream on the edge, place wafflelettes along the edge, fill cream into the center.

Chill for a few hours. Then decorate with whipped cream and chocolate.

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