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🍰 Eggnog Cake with Fresh Strawberries

685 kcal · 30 min · 4 servings

Eggnog Cake with Fresh Strawberries Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius with top and bottom heat.
  2. 2. Separate the eggs and set the egg whites aside.
  3. 3. Whip the egg whites in a bowl with a hand mixer until stiff.
  4. 4. Slowly pour 75 grams of sugar into the egg whites while stirring constantly.
  5. 5. Continue mixing until the egg whites are creamy and shiny.
  6. 6. Take a second bowl and beat the egg yolks with 50 grams of sugar and a pinch of salt until creamy.
  7. 7. Mix flour, starch, ground hazelnuts, and baking powder in a separate bowl.
  8. 8. Sift the flour mixture over the egg yolk cream.
  9. 9. Gently fold the dry ingredients into the mixture using half of the egg whites.
  10. 10. Add the remaining egg whites and mix them in briefly.
  11. 11. Pour the batter into a greased springform pan lined with baking paper on the bottom.
  12. 12. Smooth the surface of the batter.
  13. 13. Bake the sponge cake for about 25 minutes in the oven.
  14. 14. Remove the cake from the oven when it is golden brown.
  15. 15. Let the sponge cake cool completely on a wire rack.
  16. 16. Carefully release the sponge cake from the pan.
  17. 17. Cut the sponge cake horizontally into two even layers.
  18. 18. Wash the strawberries thoroughly and remove the green stems.
  19. 19. Select 12 to 16 pretty small berries for decoration.
  20. 20. Keep the selected strawberries cool until you need them.
  21. 21. Dice the remaining strawberries into small cubes.
  22. 22. Mix the strawberry cubes in a bowl with powdered sugar.
  23. 23. Whip the cream in a bowl with a hand mixer until stiff.
  24. 24. Take about 4 tablespoons of the cream and fill them into a piping bag with a star nozzle.
  25. 25. Alternatively, you can fill the cream into a freezer bag and cut off one corner.
  26. 26. Divide the remaining cream into two equal halves.
  27. 27. Mix one half of the cream with 2 tablespoons of eggnog liqueur.
  28. 28. Fold the diced strawberries into the cream liqueur mixture.
  29. 29. Spread the strawberry cream generously over the bottom sponge layer.
  30. 30. Place the second sponge layer on top.
  31. 31. Spread the remaining plain cream evenly over the surface of the cake.
  32. 32. Also coat the sides of the cake with the cream.
  33. 33. Smooth the cream all around.
  34. 34. Place small dollops of cream closely together on the top of the cake.
  35. 35. Pour the remaining eggnog liqueur carefully into the center of the cake.
  36. 36. Place the cake in the refrigerator for at least 1 hour.
  37. 37. Garnish the cold cake with the chilled whole strawberries before serving.

Nutrition per serving