Eggnog Shortbread Cake
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 2 tablespoon water, cold
- 180 g suar
- 2 packs vanilla sugar
- 200 g flour
- 0.5 ½ pack baking powder
For the cream:
- 500 ml milk
- 2 packs custard
- 5 tablespoon sugar
- 250 g butter
- 4 cl egg liqueur
For covering:
- 1 packet shortbread (s)
- 2 packs whole milk couverture
Print Recipe
Pin Recipe Instructions
- For the dough, separate the eggs and beat the egg whites into snow. Beat egg yolks, sugar, vanilla sugar and water until frothy. Fold in the flour and baking powder and then fold in the egg whites as well. Spread the dough on a baking sheet lined with baking paper and bake in the oven at 180 degrees for about 25 minutes.
- For the cream, cook the vanilla pudding, but only prepare with 500 ml milk and 5 tablespoon sugar. Let the pudding cool. It is best to cover the pot with cling film so that there is no skin on the pudding. Stir the butter at room temperature until foamy. Gradually stir the butter and eggnog into the cooled pudding and then spread the cream on the cake base.
- For the topping, distribute the butter biscuits on the cream and coat with the whole milk couverture.
- Tip: The cake tastes best the next day.
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