Eggnog Flake Cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the dough. Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar, 1 packet of vanilla sugar and salt. Add the egg yolks and stir in.

2. 2

   Mix flour, starch and baking powder and sieve onto the egg mass. Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes.

3. 3

   In the meantime, drain the apricots well on a sieve. Remove the cake base from the oven and remove from the edge with a sharp knife. Place on a grid and let it cool down in the mould. Then remove from the mould.

4. 4

   Cut the cake base 1x. Crumble the lid of the cake base. Place the lower cake base on a cake plate. Close the cake ring firmly around it. Soak gelatine in cold water. Put 3 apricot halves aside for decoration.

5. 5

   Whip the cream until stiff. Let the remaining vanillin sugar trickle in. Squeeze the gelatine and dissolve in a small pot. Put the advocaat into a mixing bowl. Stir in the dissolved gelatine drop by drop.

6. 6

   Allow to draw for approx. 2 minutes. In the meantime cover the cake base with half of the apricots. Fold the cream into the liqueur in portions. Spread half of the cream smooth on the cake base. Spread the rest of the apricots on the cake base and cut

7. 7

   Sprinkle the cake base crumbs on top and chill the cake for about 2 hours. In the meantime roast the almonds in a pan without fat. Cut the apricot halves into slices. Remove the cake ring from the cake with a knife.

8. 8

   Sprinkle the cake with flaked almonds and icing sugar. Serve decorated with apricots. Makes about 12 pieces.

Nutrition Facts

KCAL
330 kcal

CARBS
25 g

FATS
23 g

PROTEINS
5 g