EatSmarter exclusive recipe

Eggnog Torte

with Coffee Sponge

Eggnog Torte

Eggnog Torte - Eggnog torte - a great culinary treat for the holiday coffee table

1 hr
6 h. 30 min.
Ready in


for 12 pieces
3 teaspoons instant Coffee powder (granules)
8 Eggs
170 grams Cane sugar
170 grams Pastry flour
1 teaspoon Baking powder
6 sheets white Gelatin
1 small Organic orange (about 120 grams)
300 milliliters Advocaat
300 grams Quark
150 milliliters Whipping cream
liquid Sweetener (to taste)
1 teaspoon Powdered sugar
1 generous pinch Cocoa powder
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Kitchen utensils

1 Springform pan (24-26 cm diameter), 1 Parchment paper, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Mixing bowl, 1 Hand mixer, 1 Kitchen scale, 2 Bowls, 1 Wooden spoon, 1 Fine-mesh sieve, 1 deep bowl, 1 Rubber spatula, 1 Wire rack, 1 Fine grater, 1 Citrus juicer, 1 Bowl (metal), 1 Measuring cups, 1 Pot (for water), 1 Whisk, 1 Large knife, 1 Small knife, 1 Cup, 1 Tea strainer

Preparation steps

Eggnog Torte preparation step 1

Line the bottom of a springform pan (24-26 cm diameter) (approximately 9 1/2–10-inch diameter) with parchment paper. Mix 3 tablespoons of coffee powder in very hot water to dissolve.

Eggnog Torte preparation step 2

Separate 5 eggs, and add the yolks to a mixing bowl. Add dissolved coffee and sugar and beat with whisk attachment of a hand mixer until thick and creamy.

Eggnog Torte preparation step 3

Mix the flour and baking powder in a separate bowl and sift over the yolk mixture.

Eggnog Torte preparation step 4

Add a pinch of salt to the egg whites and churn with the hand mixer until stiff.

Eggnog Torte preparation step 5

Add 1/3 of the mixture to the yolk mixture with a wooden spoon and carefully fold in. Add the remaining egg whites and carefully fold.

Eggnog Torte preparation step 6

Pour batter into prepared pan and smooth the surface with a rubber spatula. Bake in preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the middle rack for 30-35 minutes.

Eggnog Torte preparation step 7

Remove sponge from the oven and let cool slightly. Remove from the pan and place on a wire rack. Carefully remove parchment paper and let the cake cool completely.

Eggnog Torte preparation step 8

Meanwhile, soak gelatin for 10 minutes in cold water. Rinse the orange with hot water, wipe dry and finely grate the peel. Cut orange in half and squeeze juice.

Eggnog Torte preparation step 9

Separate remaining 3 eggs and place the yolks in a metal bowl (save whites for another use). Stir in about 1 teaspoon of orange zest, 3 tablespoons of orange juice and advocaat.

Eggnog Torte preparation step 10

Place the bowl over a hot water bath and whisk until the mixture is creamy.

Eggnog Torte preparation step 11

Remove yolk mixture from the hot water bath. Squeeze out the excess water from gelatin, add gelatin sheet to yolk mixture and dissolve, stirring continuously. Let cool for about 5 minutes.

Eggnog Torte preparation step 12

Stir in the quark and refrigerate for 30-40 minutes until it binds slightly and becomes gelled.

Eggnog Torte preparation step 13

Whip cream until stiff with a hand mixer and then gradually fold into the quark mixture with a rubber spatula. Add liquid sweeter to taste.

Eggnog Torte preparation step 14

Split the sponge horizontally. Put the bottom sponge layer back into the springform pan. Add a thick layer of quark cream on top of the cake.

Eggnog Torte preparation step 15

Place the upper layer of sponge on top, exerting a slight pressure. Spread the remaining cream on the top and around the sides. Put the torte in the refrigerator for at least 4 hours.

Eggnog Torte preparation step 16

Before serving, carefully loosen the torte from the edges of pan with a sharp knife and remove sides. Mix powdered sugar and cocoa powder in a cup and sprinkle with a tea strainer over the torte.