Creamy eggnog cake
A creamy eggnog cake is certainly one of the classic recipes that will never go out of style. That’s why we’ve developed a super simple recipe for you.
INGREDIENTS
FOR THE SPONGE DOUGH
150 g dark chocolate
4 eggs (size M)
80g sugar
50 g soft butter
200 g ground hazelnuts
1 teaspoon Baking powder
1 pack vanilla sugar
1 pinch of salt
FOR THE FILLING
600 g cream
1 tablespoon of sugar
2 packs of cream stiffener
200 g eggnog
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
Grate 50 g of the chocolate with a vegetable peeler and set aside. Finely grate the remaining chocolate using a household grater.
Separate eggs. Beat egg yolks with sugar for 3 minutes at the highest level until fluffy. Add soft butter & continue stirring. Stir in chocolate, nuts and baking powder.
2nd step
Beat the egg white, vanilla sugar and a pinch of salt into a firm egg white and fold into the mixture. Pour into the tin and bake in the preheated oven for 30 minutes.
After baking, remove directly from the mold and turn out onto a piece of baking paper. Allow to cool completely. Transfer the cooled base to a cake plate.
3rd step
Beat the cream, sugar and cream until stiff. Pour ¼ of the cream into a piping bag with a perforated nozzle and set aside.
Spread the remaining cream on the chocolate base and smooth it out, also brushing the edge of the cake thinly with cream.
Using the cream from the piping bag, pipe dots all around the cake to mark the edges. Carefully pour eggnog onto the cake and garnish with the chocolate shavings. Refrigerate until serving.
