nut eggnog cake

(for a springform pan Ø 26 cm)


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


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