Eggnog Slices with Buttercream
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 2 tablespoon water, cold
- 180 g suar
- 2 packs vanilla sugar
- 80 g cornstarch
- 120 g flour
- 2 teaspoons baking soda
- 0.5 liter ½ milk
- 1 packet custard powder, vanilla
- 50 grams sugar
- 8 cl egg liqueur
- 250 g butter
- 100 g powdered suar
- 1 packet biscuits, (shortbread biscuits)
- some rum
- Cake icing, (chocolate)
Print Recipe
Pin Recipe Instructions
- Dough:
- Separate eggs. Beat egg whites into snow. Mix the egg yolks with the sugar, vanilla sugar and water until frothy. Sieve the cornstarch, flour and baking powder onto the egg yolk mixture and carefully fold in with the egg whites. Spread the mixture on a greased baking sheet and bake at approx. 180 ° C for approx. 20-25 minutes.
- Butter cream:
- Cook a pudding from the milk, sugar and pudding powder. Let cool down. Stir egg liqueur into the cooled pudding.
- Mix the butter with the powdered sugar until creamy. Then gradually stir the pudding into the butter. (Mix carefully and quickly so that the mixture does not curdle). Spread the cream on the cooled sponge cake base.
- Dip the shortbread biscuits in a little rum and place them next to each other on the cream. Brush the whole thing with chocolate icing and put in a cool place.
- Split into pieces and enjoy!
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