• 1040
• April 7, 2024

Nut cake with eggnog

Time

Preparation time: 30 min.
Cooking or baking time: 40 min.

ingredients

For the shaker dough:

• 300 g of flour
• 1 pck of baking soda
• 150 g of sugar
• 1 pck vanillin sugar
• 4 eggs
• 100 g melted cooled butter or margarine
• 150 ml of eggnog
• 1 pck of amaretto bitter almond flavor (or 3 drops of bitter almond aroma)
• 50 g of ground hazelnuts
• 100 g of raspberry chocolate

For the casting:

• 100 g half-bitter couverture
• 20 g of coconut oil

To sprinkle:

• 50 g white couverture

preparation

1. For the dough, mix flour with baking powder, place in a closable bowl (about 3 L), and mix with sugar and vanilla sugar. Add eggs, butter or margarine, eggnog and flavoring and close the bowl with the lid.
2. Shake vigorously several times (for a total of about 30 seconds) so that all ingredients are well mixed. Add the hazelnuts and grated chocolate and stir thoroughly again with a whisk or a mixing spoon, so that dry ingredients are stirred in from the edge.
3. Pour the dough into a springform pan (26 cm thick) and smooth. Put the mold on the rack in the oven.
   • Top / bottom heat about 180 ° (preheated)
   • Hot air about 160 ° (not preheated)
   • Gas level 2-3 (not preheated)
   • Baking time about 40 minutes
4. Remove the cake from the mold and let cool on a wire rack.
5. Chop the couverture into small pieces for the font, stir it gently with the coconut oil in a small pot in a water bath over low heat and cover the cake with the cast.
6. To sprinkle the couverture with a peeler grate. Sprinkle the grater on the not yet solidified cast so that they stick to the cake, and let the cast completely solid.

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Holiday Eggnog Cake | April 2024