Heavenly cake with eggnog
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ingredients
100 ml oil 100 ml milk 4 pcs eggs 200 g flour (plain) 1 packet baking powder 150 g powdered sugar 1 packet vanilla sugar 2 tbsp rum (optional)
Cream
500 ml milk 3 tbsp eggnog 125 g soft butter 80 g icing sugar 1 packet Golden cob
Whipping cream
2 pcs whipped cream Dr. Oetker 300 ml cold milk
Decoration
3 packets of long biscuits
progress
It’s true that this cake isn’t exactly from my grandmothers’ time, but it has become our family’s traditional birthday cake nonetheless. My mom used to eat something like this when she was a kid, so it reminds her of her childhood days, maybe that’s one reason why she makes it often. But of course mostly because it’s so yummy, light and irresistible. I haven’t met anyone yet who doesn’t like it. It has been passed down from generation to generation, as my cousin and I have been preparing it. I think, I hope, that our descendants will learn it too and one day write in their recipe book that it is a cake according to grandma/great-grandma 🙂
1.
First we bake the cake. Beat the sugar, vanilla sugar and eggs thoroughly. Mix the flour with the baking powder and add it to the beaten eggs in batches. Also add the oil and milk and mix well. Grease and flour a cake tin. Pour the prepared batter into it and bake in a preheated oven at 180°C for about 30 minutes. Carefully turn the hot cake out onto a wire rack and let it cool completely.
2.
While the dough is cooling, prepare the cream. Heat the milk and add the Golden Cob powder (see the package for more precise preparation instructions). Beat the sugar with the butter and progressively add the cooled cream and eggnog.
3.
Cut the cooled cake crosswise into 2 circles and drizzle a little with rum. Spread the cream on one crust and cover with the other crust. We can start decorating. Place the cupcakes around the edge of the pastry, forming a “fence”
4.
Whip the whipped cream from the milk and whipping powder. Progressively spoon a tablespoonful of whipped cream on top. It can be shaped in different ways, create puffs, ripples and finally pour lightly with eggnog.
5.
It is difficult to keep, but you need to refrigerate the cake a little to “ripen”. It can then be served. Bon appetit 🙂
