Nut gateau eggnog-cherry

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the hazelnuts in a pan without fat, take them out immediately and let them cool down. Separate the eggs. Beat the egg whites and 2 tbsp. cold water until stiff, adding 75 g sugar at the end. Mix flour and baking powder and stir carefully together with the hazelnuts into the egg mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.

2. 2

   Let the nut sponge cake cool down in the tin on a cake rack for about 1 hour. Remove the sponge cake from the tin and the baking paper and place a cake ring around the base. Soak the gelatine in cold water. Drain the cherries well on a sieve, collect the juice. Squeeze out the gelatine, dissolve and mix with 250 ml advocaat. Chill for about 5 minutes. Whip 350 g cream, 1 teaspoon sugar and 1 sachet vanillin sugar until stiff. When the advocaat starts to gel, stir in the cream. Spread 2-3 tbsp. advocaat cream on the sponge cake base, spread the cherries on top. Cover with the remaining advocaat cream and chill the cake for about 3 hours. Measure out 1/4 litre cherry juice. Mix the cake glaze powder and 2 tbsp. sugar in a small pot. Gradually add cherry juice and stir until smooth.

3. 3

   Spread 2-3 tbsp. advocaat cream on the sponge cake base, spread the cherries on top. Cover with the remaining advocaat cream and chill the cake for about 3 hours. Measure out 1/4 litre cherry juice. Mix the cake glaze powder and 2 tbsp. sugar in a small pot. Gradually add cherry juice and stir until smooth. Bring to the boil while stirring and remove from the stove. Continue stirring the glaze for about 1 minute. Then spread the hot icing on the advocaat cream. Chill the cake overnight. Whip 250 g cream and 1 sachet of vanilla sugar until stiff and place in a piping bag with a large star-shaped spout. Remove the cake from the cake ring and decorate with 12-16 cream tuffs. Just before serving, drizzle approx. 6 tbsp. advocaat over the cream tuffs

4. 4

   Bring to the boil while stirring and remove from the stove. Continue stirring the glaze for about 1 minute. Then spread the hot icing on the advocaat cream. Chill the cake overnight. Whip 250 g cream and 1 sachet of vanilla sugar until stiff and place in a piping bag with a large star-shaped spout. Remove the cake from the cake ring and decorate with 12-16 cream tuffs. Just before serving, drizzle approx. 6 tbsp. advocaat over the cream tuffs

5. 5

   waiting time approx. 16 hours

Nutrition Facts

KCAL
400 kcal

CARBS
33 g

FATS
22 g

PROTEINS
6 g