Christmas Cake with Eggnog and Pistachios

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Christmas Cake with Eggnog and Pistachios
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Health Score:
4,0 / 10
45 min.
ready in 3 h. 25 min.
Ready in


175 grams butter
200 grams sugar
3 eggs
300 grams Pastry flour
2 teaspoons Baking powder
100 grams ground almonds
3 tablespoons Vanilla sugar
8 sheets silver gelatin
700 milliliters Whipped cream
6 tablespoons Advocaat
200 grams powdered sugar
50 grams Chocolate shaving
80 grams chopped Pistachio
How healthy are the main ingredients?
Whipped creamsugaralmondPistachioegg

Preparation steps


Mix the butter with 150 grams (approximately 3/4 cup) sugar and the eggs until fluffy. Line a springform pan with parchment paper and fill with 1/4 of the egg mixture. Bake in a preheated oven at 180°C (approximately 350°F) for about 10 minutes. Mix the ground almonds with 2 tablespoons vanilla sugar and sprinkle 1/4 over the cake. Bake for another 15 minutes. Remove from the pan. Repeat this process 3 more times, for 4 cakes total.


Cut each cake into a large star. Bloom the gelatin in cold water until soft, about 10 minutes. Whip the cream with the remaining vanilla sugar and sugar until stiff. Squeeze any excess water from the gelatin and melt in a small saucepan over low heat with 2-3 tablespoons eggnog. Gently mix into the remaining eggnog then fold in the whipped cream. Spread over each layer of cake then stack the cakes together. 


Mix the powdered sugar and remaining eggnog mixture together and spread evenly over the cake. Chill for 1 hour in the refrigerator. Before serving, decorate the top with grated chocolate and the edges with chopped pistachios. Serve on a cake plate.