Eggnog Cake




Rating: 3.43 / 5.00 (70 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:



For the cake base:












For the eggnog cream:








Instructions:

For the egg liqueur tart, first separate the eggs and beat the snow. Cream the powdered sugar, vanilla sugar, yolks, rum and lemon juice. Then alternately stir in oil and water little by little.

Stir in flour, baking powder and cocoa powder. Then fold in the beaten egg whites. Bake in a greased and floured cake pan at 180° for about 40 minutes. Allow the finished cake base to cool.

For the egg liqueur cream, first whip the whipped cream. Mix yogurt, egg liqueur and granulated sugar. Dissolve the gelatin in some hot rum and stir into the cream. Fold in the whipped cream.

Spread the eggnog cream on the cake base and chill for a few hours (preferably overnight). Remove the cake ring and decorate the cake as desired.

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