Eggnog Cream Cake

Name: Eggnog Cream Cake
Prep time: 25 min
Cook time: 125 min
Total time: 150 min
Yield: 16 Portionen
Ingredients: 5 Stück Eggs (Gr. M); 200 g Sugar; 200 g Ground almonds; 3 EL Cocoa; 0.5 TL Baking powder; 500 g Whipping cream; 1 Päckchen Vanilla sugar; 150 ml Eggnog; 2 EL Bittersweet chocolate shavings

Cake

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Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

25 Min

Description

A festive eggnog cream cake with chocolate and almonds.

Ingredients (9 ingredients)

5 Stück Eggs (Gr. M)
200 g Sugar
200 g Ground almonds
3 EL Cocoa
0.5 TL Baking powder
500 g Whipping cream
1 Päckchen Vanilla sugar
150 ml Eggnog
2 EL Bittersweet chocolate shavings

Preparation (7 steps)

Prepare egg cream

Thermomix® Setting

8 Minuten/Speed 4

Put 5 eggs and 200 g sugar into the mixing bowl and whisk for 8 minutes/speed 4 until frothy.

8 Minuten

Mix dry ingredients

Mix 200 g almonds, 3 tbsp cocoa and 0.5 tsp baking powder in a separate bowl.

Fold in dry ingredients

Carefully fold the dry ingredients into the egg cream using a spatula.

Bake sponge base

Pour the batter into a springform pan (26 cm diameter) lined with baking paper and smooth it out. Bake in a preheated oven at 175 °C convection (electric oven: 200 °C/gas: level 3) for 25-35 minutes.

Let the sponge base cool

Remove the sponge base from the mold and let it cool completely on a wire rack.

Whip the cream

Whip 500 g whipping cream with 1 packet of vanilla sugar until stiff.

Finish the cake

Spread the cream on the cooled sponge base and drizzle with 150-175 ml eggnog. Sprinkle with 2 tbsp bittersweet chocolate shavings. Refrigerate the cake for about 1 hour.