Eggnog chocolate cake
easy
45 mins
45 mins
Ingredients
- 6 sheets white gelatine
- 1/4 l Egg liqueur
- 3 (à 200 g) Mugs
- 7-10 Tbsp Whipped cream
- 1 package Vanillin sugar
- 1 ready-made chocolate sponge cake
- 7-10 Tbsp (Vienna ground; 400 g; 2x
- 7-10 Tbsp cut through; approx. 24 cm ø)
- 60 g Pistachio kernels
- 2 Marzipan bunny
- 7-10 Tbsp Sugarflowers
- 16 Easter eggs
Directions
- 1
Soak gelatine in cold water. Squeeze the gelatine, dissolve it and stir it into the egg liqueur. Put it in a cold place. In the meantime, whip cream and vanilla sugar until stiff. When the eggnog begins to thicken, fold in the cream. Take the sponge cake base apart and place a cake rim around the lowest base. Spread just under 1/3 of the advocaat cream on the base. Place the 2nd cake base on top and spread it as well. Cover with the 3rd cake base and refrigerate for 10-15 minutes. Leave the rest of the cream to stand at room temperature so that it does not become firm. In the meantime, finely chop the pistachios. Remove the cake from the cake ring and spread with the remaining cream all around. Sprinkle the cake ring with pistachios (set 1 tablespoon aside). Put the cake in a cool place for about 1 hour. Sprinkle the remaining pistachios in the middle of the cake and decorate with bunnies, sugar flowers and eggs. Makes about 16 pieces
- 2
Harness: Valkyrie
- 3
Plate: Royal Tettaw
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