Cake buffet
This eggnog cake with cranberries, nut base and cream is an absolute classic. With our recipe, you are guaranteed to succeed in making this cake work of art.
INGREDIENTS (for 1 cake)
FOR THE DOUGH
80 g soft butter
120 g sugar
4 eggs (size M)
1 tsp vanilla extract
100 g block chocolate
180 g ground hazelnuts
2 tsp baking powder
70 g wheat flour (type 405)
FOR THE FILLING
4 tbsp cranberry compote
400 g cream
2 packs of cream stiffener
1 pack of vanilla sugar
FOR THE TOPPING
100 g dark chocolate shavings
200 ml egg liqueur
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper. For the dough, beat the soft butter with 70 g of the sugar until light and creamy, separate the eggs, add the egg yolks one by one and stir in the vanilla extract. Finely chop the chocolate.
Step 2
In a separate bowl, beat the egg whites until semi-stiff and then sprinkle in the remaining sugar (50 g). Fold the beaten egg whites into the egg yolk mixture. Fold in the hazelnuts and chopped chocolate block. Mix the baking powder and flour in a bowl and sift into the dough, carefully fold everything in and pour into the springform pan.
Step 3
Bake the cake base in the preheated oven for approx. 30 minutes. After baking, let the cake base cool on a cake rack for 2 hours, then place the sponge cake on a cake plate, place a cake ring around it and spread the cranberry jam on top.
Step 4
For the topping, beat the cream with cream stiffener and vanilla sugar until stiff. Spread about a third of the cream over the cranberry jam, then remove the cake ring and spread a little cream on the sides.
Finally, pipe 12 dots of cream onto the edge of the cake. Decorate the edge of the cake with the dark chocolate shavings. Pour eggnog into the middle of the cake. The recipe makes about 12 pieces.
Our tip: You can keep the cake covered, for example under a cake cover, in the fridge. This way it will last for at least 2 days.
