eggnog-cherry cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the eggs and 4 tablespoons of water with the whisk of the hand mixer until creamy. Sprinkle 200 g sugar into the mixture. Mix flour, espresso powder and cocoa. Sieve over the egg cream and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour the mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Let cool on a cake rack. Cut the base twice.

2. 2

   Place a cake ring around the lower cake base. Soak 8 sheets of gelatine in cold water. Drain the cherries well. Mix sour cream, 200 ml liqueur and 50 g sugar. Squeeze the gelatine and dissolve carefully. Stir a little cream into the gelatine, then stir everything into the rest of the cream. Whip 200 g cream until stiff. When the cream starts to gel, first add the cherries, then the cream. Spread half of the cream on the bottom cake layer and smooth it down. Place the second cake layer on top. Spread the rest of the cream on top and cover with the third cake layer. Leave to cool for 3-4 hours. Soak 1 sheet of gelatine in cold water. Squeeze out, dissolve and stir in 100 ml advocaat. Whip 300 g cream until stiff. Pour some cream into a piping bag with a large star-shaped spout. Remove the cake from the ring.

3. 3

   Spread half of the cream on the bottom cake layer and smooth it down. Place the second cake layer on top. Spread the rest of the cream on top and cover with the third cake layer. Leave to cool for 3-4 hours. Soak 1 sheet of gelatine in cold water. Squeeze out, dissolve and stir in 100 ml advocaat. Whip 300 g cream until stiff. Pour some cream into a piping bag with a large star-shaped spout. Remove the cake from the ring. Spread with the remaining cream. Spray tuffs on the cake, squirt a cream ring in the middle of the cake. Pour egg liqueur into the cream ring. Dribble the remaining eggnog onto the tuffs. Decorate the tuffs with mocha beans. Coarsely chop the remaining beans. Sprinkle on the cake. Keep cool until serving

4. 4

   Spread with the remaining cream. Spray tuffs on the cake, squirt a cream ring in the middle of the cake. Pour egg liqueur into the cream ring. Dribble the remaining eggnog onto the tuffs. Decorate the tuffs with mocha beans. Coarsely chop the remaining beans. Sprinkle on the cake. Keep cool until serving

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
410 kcal

CARBS
38 g

FATS
22 g

PROTEINS
8 g