Eggnog cake
DIFFICULTY
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
8
- 3 Eggs
- 3 TABLESPOONS lukewarm water
- 100 g Sugar
- 1 package Vanilla sugar
- 50 g Flour
- 50 g Cornstarch
- 7-10 Tbsp ½ Package baking powder
- 7-10 Tbsp 1 ½ Tbsp. cocoa
- 50 g ground hazelnuts
- 100 g Butter
- 75 g Icing sugar
- 1 package Vanilla sugar
- 3 Eggs, separated
- 7-10 Tbsp ¼ l advocaat
- 1 package gelatine crystals
- 3 cup of cream
- 2 packages cream stiffener
- 2 packages Waffle Rolls
Directions
- 1
Make a sponge cake from the dough ingredients, bake for about 20 minutes. Cream butter for the topping. Stir in icing sugar and vanilla sugar. Alternately add egg yolks and advocaat, stir to a creamy mixture.
- 2
Fold in the gelatine dissolved according to the instructions on the packet and chill until gelatinised.
- 3
In the meantime, whip the egg whites to snow, as well as cream with cream stiffener. Fold both into the cream, spread a little of the cream on the sponge cake base (first fold the cake ring over), place the wafer rolls vertically on the edge of the cake, pour in the rest of the cream.
- 4
Cool the cake well. Decorate nicely before serving.
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