Egg Liqueur Cake with Pudding from Tray
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 3 egg (s), separated
- 3 tablespoon water, warm
- 150 grams sugar
- 1 packet vanilla sugar
- 200 g flour
- 3 teaspoons, leveled baking powder
For the filling:
- 125 g butter
- 3 tablespoon powdered sugar
- 2 packs custard powder, vanilla flavor
- 900 ml milk
- 1 cup eggnog
For covering:
- 1 point biscuit (s), (butter biscuits)
- Cake icing, (chocolate icing)
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff. Beat the egg yolks with sugar and hot water in 4-5 minutes until creamy. Sift the flour mixed with baking powder over it, stir in carefully and fold in the egg whites.
- Spread the sponge cake on a greased or parchment-lined baking sheet and bake for about 10 minutes at 175 degrees. If you like, you can use a baking frame, it looks nicer in the end. But it also works without it.
- For the filling, stir the butter with the powdered sugar until frothy. Cook the vanilla pudding as usual, but only with 900 ml instead of one liter of milk. It`s best to cook one pudding first and then the other one, that works better. Mix the warm pudding with the butter and stir in the egg liqueur. Let everything cool down a little while stirring occasionally and then spread on the cooled sponge cake.
- Let cool down completely and cover with shortbread biscuits. Then cover with chocolate icing.
- At first the biscuits are very crispy, but we like the cake better when it has been able to pull through a bit and the biscuits are softer.
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