Festive Eggnog Liqueur Cake
Ingredients:
5 eggs
100g sugar
4 tbsp cooking oil
200g hazelnut kernels, grated
100g chocolate, grated
2 cups cream
Prinz Eggnog Liqueur 15% vol
Chocolate chips and mint
Simple to prepare:
Separate the eggs into whites and yolks. Beat the egg whites until stiff, then cream the yolks with sugar and 4 tbsp of hot water. Fold 4 tbsp of cooking oil into the yolk foam, then carefully stir in the grated nuts and the chocolate. Finally, fold in the beaten egg white. Pour the mixture into a cake tin and bake for about 1 hour at 150 °C (fan oven). Leave the cake to cool.
Whip the cream until stiff and spread about three-quarters of it on the cake base. Use the remaining cream to pipe a rim around the outside. Drizzle Eggnog Liqueur over the top, then finish with a sprinkling of chocolate chips. Leave the cake to rest overnight or refrigerate it for a few hours. Garnish with a little mint before serving.
Your Eggnogg Liqueur is ready!
Our tip for creative people:
Surprise your guests and vary the flavour with Eggnog Liqueur in Vanilla, Orange or Mocha.
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show more sizesCreamy and smooth with the best natural ingredients from local farmers.
