Coffee and eggnog cream cake
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 519 kcal | (25 %) | ||
| Protein | 7.9 g | (8 %) | ||
| Fat | 33.2 g | (29 %) | ||
| Carbohydrates | 46 g | (31 %) |
Ingredients
- For the batter
- 250 grams softened butter
- 250 grams sugar
- 1 packet Vanilla sugar
- Butter Vanilla emulsion
- 6 medium-sized eggs
- 250 grams Pastry flour
- 2 tsps Baking powder
- For the topping
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 4 Tbsps sugar
- 5 Tbsps Advocaat (or eggnog liqueur, about 75 ml)
- also
- Cocoa (for dusting)
- 50 grams Flake chocolate (for garnish)
Preparation steps
For the batter, mix butter until creamy with the whisk of hand mixer. Gradually mix in sugar, vanilla sugar, butter and vanilla and eggs and continue mixing for 3-5 minutes.. Sift flour with baking powder into a bowl, then mix into butter mixture by tablespoons. Line the bottom of a springform pan (28 cm diameter) with parchment paper. Spread batter in pan until smooth. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F), 40-45 minutes. Remove cake from oven and immediately pierce several times at regular intervals with a thick, sterilized knitting needle. Let cake cool in pan.
For soaking, mix coffee, sugar, cocoa and rum, then pour over cake. Cover cake with aluminum foil and refrigerate overnight.
For the topping, mix cream, cream stabilizer and sugar until stiff. Stir in eggnog liqueur. Remove cake from pan and place on a cake plate. Spread eggnog cream in a dome over top of cake. Dust with cocoa powder and sprinkle with chocolate flakes.