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
Eggnog – Cream Cake
Eggnog – Cream Cake

Instructions

  1. Dough:
  2. Make the batter. Fill the springform pan with the upturned base and smooth it out. Spread the drained gooseberries on top.
  3. To bake:
  4. Electricity 175-200 ° / gas 3-4 25-30 minutes
  5. Cream:
  6. Mix gelatine with 3 tablespoons of cold water, allow to swell for 10 minutes.
  7. Cook the pudding with milk and sugar.
  8. Dissolve the gelatine in a little hot pudding, then stir into the rest of the pudding.
  9. Let cool down a little, then stir in egg liqueur or egg liqueur milk when the mixture becomes thick. Finally fold in the cream.
  10. Spread the cream on the floor, let it set in the refrigerator overnight. Decorate with brittle.

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