Eggnog – Stracciatella – Cake
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 175 g butter / mararine
- 175 grams sugar
- 3 packs vanilla sugar
- 1 pinch (s) salt
- 3 egg (s)
- 175 g flour
- 2 teaspoons baking soda
- 200 ml egg liqueur, (thick)
- 800 g whipped cream
- 2 packs cream stabilizer
- 100 g chocolate flakes
- Fat, for the shape
- possibly pistachios, chopped, for decoration
Print Recipe
Pin Recipe Instructions
- Grease springform pan, 26 cm in diameter.
- Mix the fat, sugar, 1 packet of vanilla sugar and salt until creamy. Stir in eggs one at a time. Mix flour and baking powder and stir in portions with 100 ml egg liqueur. Spread the batter into the springform pan. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 35 minutes. Let cool in the mold for about 10 minutes. Then remove from the mold and let cool down completely.
- Beat 500 g of cream until stiff, sprinkling in the cream setting agent and 2 packets of vanilla sugar. Fold in half of the chocolate shavings with a spatula. Spread it thickly on the surface of the cake and thinly on the edge. Press the remaining chocolate shavings onto the edge of the cake. Whip the rest of the cream until stiff and pour into a piping bag with a star nozzle. Sprinkle a decorative cream ring on the edge of the cake. Pour the rest of the egg liqueur into the center of the cake and smooth it out. Chill for about 3 hours. Sprinkle with chopped pistachios.
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