Eggnog slices from the tin

Name: Eggnog slices from the tin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 30
Ingredients: 4 eggs (size M); 1 pinch Salt; 225 g Sugar; 3 packages Vanillin sugar; 100 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 4 can(s) (425 ml each; portion weighed 250 g) Apricots; 3 packages Pudding powder "Vanilla Flavor"; 1,1 l Milk; 250 g Schmand; 750 g + 200 g whipped cream; 3 packages Cream stabiliser; 100 ml Egg liqueur; 50 g Dark chocolate coating; 7-10 Tbsp Advocaat and lemon balm; 7-10 Tbsp Grease; 1 small freezer bag

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 30

4 eggs (size M)
1 pinch Salt
225 g Sugar
3 packages Vanillin sugar
100 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
4 can(s) (425 ml each; portion weighed 250 g) Apricots
3 packages Pudding powder "Vanilla Flavor"
1,1 l Milk
250 g Schmand
750 g + 200 g whipped cream
3 packages Cream stabiliser
100 ml Egg liqueur
50 g Dark chocolate coating
7-10 Tbsp Advocaat and lemon balm
7-10 Tbsp Grease
1 small freezer bag

Directions

1
Separate eggs. Beat the egg whites and salt until stiff, adding 100 g sugar and 1 sachet of vanillin sugar. Beat the egg yolks separately. Mix flour, starch and baking powder, sieve on top and fold in carefully. Grease the fat pan of the oven (2x39 cm). Add the sponge mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 12-15 minutes. Let the sponge cake cool down. Drain the apricots on a sieve. Stir pudding powder, 125 g sugar and 200 ml milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Simmer the pudding for 1 minute while stirring and let it cool down a little. Stir in sour cream. Spread the apricots on the sponge cake base. Spread the pudding evenly on top and refrigerate for at least 1 hour. Whip 750 g cream, 2 packets of vanilla sugar and cream firming agent until stiff. Stir in the egg liqueur. Pour the cream on the cake, smooth it down and put it in a cool place for another 30 minutes.
3
Stir in sour cream. Spread the apricots on the sponge cake base. Spread the pudding evenly on top and refrigerate for at least 1 hour. Whip 750 g cream, 2 packets of vanilla sugar and cream firming agent until stiff. Stir in the egg liqueur. Pour the cream on the cake, smooth it down and put it in a cool place for another 30 minutes. Coarsely chop the chocolate coating, melt on a hot water bath and let it cool down a little. Cut the cake into approx. 5x7 cm (????) large pieces. Put the couverture in a small freezer bag and cut off a small corner. Decorate the advocaat slices with the chocolate coating in strips. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout and squirt 1 tuff on each slice. Sprinkle tuffs with advocaat and decorate with lemon balm
4
Coarsely chop the chocolate coating, melt on a hot water bath and let it cool down a little. Cut the cake into approx. 5x7 cm (????) large pieces. Put the couverture in a small freezer bag and cut off a small corner. Decorate the advocaat slices with the chocolate coating in strips. Whip 200 g cream until stiff, fill into a piping bag with star-shaped spout and squirt 1 tuff on each slice. Sprinkle tuffs with advocaat and decorate with lemon balm