Eggnog cake with cherries 🍒
With recipe 📌
With a juicy nut base, juicy cherries and a light topping of whipped cream, this eggnog cake is a winner all round. We’ll show you how you can easily make this classic yourself.
INGREDIENTS
FOR THE CAKE BASE
80 g soft butter
80 g sugar
1 packet of vanilla sugar
5 egg yolks (size M)
200 g ground almonds
65 g wheat flour (type 405)
1 teaspoon of baking powder
5 egg whites (size M)
100 g dark chocolate shavings
FOR THE FILLING
1 jar of morello cherries (drained weight: 350 g)
600 g cream
3 packets of cream stiffener
100 g dark chocolate shavings
100 ml egg liqueur
PREPARATION
Step 1
Line a springform pan (Ø 26 cm) with baking paper. Beat the soft butter with sugar and vanilla sugar until fluffy. Gradually add five egg yolks. Add the ground almonds and mix everything together.
Step 2
Mix the flour with the baking powder, sift and stir in. Beat the egg whites until stiff and carefully fold into the mixture. Fold the chocolate shavings into the mixture by hand.
Step 3
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Pour the dough into the prepared springform pan and bake in the preheated oven for approx. 25 minutes. After the first 15 minutes, add the cherries to the dough and bake for a further 10 minutes. Allow the cake to cool completely.
Step 4
Remove the cake from the pan. Mix the cream with the cream stiffener and beat until stiff. Place a cake ring around the base and spread half of the cream on top.
