Eggnog – Cream Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 13 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 g butter
- 100 g suar
- 2 egg (s)
- 100 g flour
- 1 pinch (s) salt
- 1 teaspoon Baking powder
- 1 glass berries (gooseberries)
- 1 point gelatin
- 1 point pudding powder, vanilla
- 500 ml milk
- 50 grams sugar
- 250 ml egg liqueur, (or less egg liqueur + milk)
- 250 ml cream, whipped
Print Recipe
Pin Recipe Instructions
- Dough:
- Make the batter. Fill the springform pan with the upturned base and smooth it out. Spread the drained gooseberries on top.
- To bake:
- Electricity 175-200 ° / gas 3-4 25-30 minutes
- Cream:
- Mix gelatine with 3 tablespoons of cold water, allow to swell for 10 minutes.
- Cook the pudding with milk and sugar.
- Dissolve the gelatine in a little hot pudding, then stir into the rest of the pudding.
- Let cool down a little, then stir in egg liqueur or egg liqueur milk when the mixture becomes thick. Finally fold in the cream.
- Spread the cream on the floor, let it set in the refrigerator overnight. Decorate with brittle.
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