Creamy Eggnog Cake

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Creamy Eggnog Cake
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Health Score:
4,7 / 10
2 h. 30 min.


For the crust
250 grams Pastry flour
50 grams cornstarch
150 grams cold butter
100 grams sugar
1 egg
1 pinch salt
For the filling
750 grams Quark
3 Tbsps lemon juice
2 tsps grated Lemon peel
200 grams white Couverture
4 large eggs
100 grams sugar
2 packets Vanilla sugar
100 grams soft butter
1 pinch salt
200 milliliters Advocaat
150 milliliters milk
6 Tbsps Pastry flour
2 Tbsps cornstarch
½ packet Baking powder
100 grams chopped Nut
soft butter (for greasing)
sugar (for sprinkling)
melted butter (for brushing)
How healthy are the main ingredients?

Preparation steps


For the crust, mix flour, sugar, salt and cornstarch. mound on a work surface and make a well in the center. Cut butter into small pieces and distribute in flour around well. Mix egg and about 30 ml (approximately 2 tablespoons) lukewarm water into well in flour and cut mixture together with a knife until crumbly. Rapidly knead mixture by hand to a dough. Form dough into a ball, wrap in plastic wrap and refrigerate for about 30 minutes. 


Preheat oven to 180°C (approximately 350°F). Grease a rimmed baking sheet with soft butter. Roll out dough to fit baking sheet and prick several times with a fork. Bake crust for about 15 minutes.


Chop white chocolate, melt over a hot-water bath and spread over crust.


For the filling, separate eggs and beat yolks, sugar and vanilla sugar until fluffy. Mix butter, salt, advocaat, milk, lemon zest and lemon juice and stir into filling mixture. Mix flour, cornstarch, baking powder, quark and chopped nuts and stir into filling mixture.


Beat egg whites until stiff, fold into filling mixture, spread into crust and bake for about 10 minutes. Remove cake from oven, slide a knife around inside edge of pan and bake cake about 25 minutes more. Turn off oven and let cake stand in oven for about 10 minutes. Remove cake from oven, brush with melted butter and sprinkle with sugar to serve.