Egg Liqueur Cake

For the eggnog cake, grease a baking pan with the melted butter and sprinkle with breadcrumbs. Mix flour, starch, baking powder and powdered sugar, sift(!) into a bowl.

Whisk in eggs, vanilla pulp, oil and eggnog. Stir egg-oil mixture well into flour mixture until everything is well blended. Finally, stir in the nougat drops (or chocolate drops).

Pour the batter into the baking pan. Bake in a preheated oven (convection oven: 150 °C) for approx. 50-60 minutes. Let cool on a cooling rack for approx. 10 minutes. Then turn out of the pan and let cool.

Coarsely chop the chocolate. Heat the whipped cream. Remove from heat, add chocolate and melt in hot cream. Allow the icing to cool slightly. Cover the cake with it.

Now you can add the colored sprinkles. Now let the glaze set. Best in a cool place.

Preparation Tip:

The eggnog cake can also be covered with a white chocolate coating. This also looks particularly nice and tastes just as exquisite.

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