Delicious nut eggnog cake recipe

This nut and eggnog cake combines an airy sponge cake base with hazelnuts and a creamy filling made of eggnog, cream cheese and cream. It is garnished with cream, amarettini and chopped nuts, which makes it visually appealing and unique in taste. A perfect recipe for special occasions or as a sophisticated dessert.

INGREDIENTS

For the sponge cake:

4 eggs
120 g sugar
100 g flour
100 g ground hazelnuts
2 teaspoons baking powder
1 pinch of salt

For the filling:

6 sheets of gelatine
200 ml eggnog or Baileys
200 g cream cheese
75 g sugar
600 g cream

To garnish:

300 ml cream
50 g amarettini
50 g whole hazelnuts
150 ml eggnog
coarsely chopped nuts

INSTRUCTIONS

Preheat oven to 175°C.
For the sponge cake, mix eggs, sugar and water until white and foamy. Fold in flour, nuts, salt and baking powder. Pour into a springform pan and bake (30-35 minutes). Let cool down.

Halve the base and enclose one with a cake ring.
Soak gelatine for the filling. Mix eggnog, cream cheese and sugar. Dissolve the gelatine and fold it into the mixture. Beat the cream until stiff and fold in. Put half of the cream on the base, place the second base on top, spread the remaining cream on top.

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