Fast egg liqueur pie
Time
Total preparation time: 20 min.
Eggnog cake very light and easy
ingredients
For the dough:
- 100 g dark chocolate, ground
- 100 g almonds, ground
- 6 eggs, separated
- 100 g of sugar
- 1 cup of cream, beaten
- about 200 ml eggnog
- possibly 1 packet of cream stabilizer
preparation
- Beat the egg whites while stirring in the sugar.
- Stir in the yolks briefly, then fold in the grated chocolate and the grated almonds.
- Pour the dough into a springform pan, bake at 160 ° (hot air) for about 30 minutes.
- For top and bottom heat you need 180 or 190 °.
- Spread a portion of the cream on the cooled cake base. In very hot weather, I use cream stabilizer, otherwise not.
- Then pour the eggnog and smooth with a knife. The amount of eggnog can of course be varied at will.
- On this Eierlikörschicht injected with a cake syringe a pattern of the remaining cream.
Until now this cake is always well received by my guests. I often bring them as a gift.
Good luck and good appetite!
