Eggnog – Raffaello Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g flour
- 110 g cornstarch
- 0.5 ½ pack baking powder
- 110 g suar
- 3 egg (s)
- 125 ml oil
- 250 ml egg liqueur
For the cream:
- 250 g mascarpone
- 350 ml milk
- 1 packet custard powder, vanilla
- 2 tablespoon sugar
- 50 ml egg liqueur
- 1 pack agar-agar (agartine)
- 10 piece (s) confectionery, (Raffaellos, divided)
- Couverture
Print Recipe
Pin Recipe Instructions
- Mix eggs with sugar until very creamy, then stir briefly with oil and add the remaining ingredients - pour the dough into a prepared loaf pan and bake in a preheated oven at 160 ° for about 35 minutes (stick test) - when cold, cut the cake twice and cover with the cream fill, coat the outside and decorate with a couple of halved Raffaellos - a little chocolate icing also looks fine - chill the cake for a few hours before cutting
- Cream:
- Cook a pudding from milk and pudding powder, add sugar and remove from the plate, then stir in the agartine and bring to the boil again, add eggnog - then let it cool completely.
- Stir the mascarpone until smooth and mix well with the cold pudding, add the Raffaellos
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