Eggnog Cake

Rating: 3.61 / 5.00 (66 Votes)

Total time: 1 hour

Servings: 12.0 (servings)

For the dough:

For the filling:

For the garnish:


For the egg liqueur tart, beat egg whites until stiff peaks form. Beat yolks, oil, water, sugar and hazelnuts in a mixing bowl until foamy. Stir in the flour mixed with baking powder and fold in the beaten egg whites.

Pour the batter into a floured and buttered cake tin (26 cm) and bake at 180°C for about 45 minutes.

Cut the cooled cake in half and fill with the jam.

Whip the cream with the cream stiffener until stiff, fill 1/3 into a piping bag, spread the remaining whipped cream on the edge and on the surface of the cake.

Use the remaining mixture in the piping bag to pipe a border with rosettes.

Soak the gelatin in cold water, then dissolve in a little eggnog and mix with the remaining eggnog and spread on the cake.

Refrigerate the eggnog cake until the eggnog has set.

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