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
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