🍰 Eggnog Cake on a Vanilla Nut Base

Name: Eggnog Cake on a Vanilla Nut Base
Total time: 30 min
Yield: 4 servings
Ingredients: Eggs 3 pcs.; Sugar 125 g; Salt pinch; Wheat flour, Type 405 50 g; Hazelnut kernels, ground 50 g; Cornstarch 50 g; Baking powder 1 packet; Chocolate sprinkles, dark chocolate 120 g; Heavy cream 500 g; Whipping stabilizer 1 packet; Egg liqueur 100 ml

622 kcal · 30 min · 4 servings

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Ingredients

Eggs 3 pcs.
Sugar 125 g
Salt pinch
Wheat flour, Type 405 50 g
Hazelnut kernels, ground 50 g
Cornstarch 50 g
Baking powder 1 packet
Chocolate sprinkles, dark chocolate 120 g
Heavy cream 500 g
Whipping stabilizer 1 packet
Egg liqueur 100 ml

Instructions

1. Preheat the oven to 190 degrees Celsius using top and bottom heat.
2. Carefully separate the egg whites from the egg yolks.
3. Place the egg whites and 50 grams of sugar into a medium-sized bowl.
4. Beat the mixture with a hand mixer until stiff peaks form.
5. Take a large bowl and add the egg yolks, 75 grams of sugar, and a pinch of salt.
6. Beat this mixture until creamy for about five minutes.
7. Mix flour, hazelnuts, cornstarch, and baking powder in a small bowl.
8. Sift the dry ingredient mixture directly into the egg yolk cream.
9. Stir 80 grams of chocolate sprinkles into the batter.
10. Take half of the prepared egg white foam and gently fold it in with a whisk.
11. Add the remaining egg white foam and stir it in briefly.
12. Line the bottom of a springform pan with baking paper.
13. Pour the batter into the prepared pan.
14. Smooth the surface of the batter.
15. Bake the cake in the oven for about 25 minutes until golden brown.
16. Remove the cake from the oven and let it cool completely on a wire rack.
17. Place the cream into a bowl.
18. Beat the cream with a hand mixer until stiff.
19. Stir the cream stabilizer into the stiffly beaten cream.
20. Take about four tablespoons of the cream and put them into a piping bag fitted with a star nozzle.
21. If you do not have a piping bag, put the cream in a freezer bag and cut off a small corner.
22. Place the cooled cake onto a cake plate.
23. Spread the remaining cream evenly over the surface and around the edge of the cake.
24. Smooth the cream.
25. Decorate the surface of the cake with dollops of cream.
26. Sprinkle the edge of the cake with chocolate sprinkles.
27. Pour the eggnog carefully into the center of the cake.
28. Place the cake in the refrigerator for at least one hour.

Nutrition per serving

kcal: 622
Protein: 10 g · Fett/Fat: 48 g · Carbs: 42 g