Eggnog Cake (Eierlikör Torte)
A fluffy chocolate cream cheese cake made with with eggs, cream cheese, whipped cream, chocolate wafer rolls and a good shot of eggnog brandy (such as Verpoorten brand) or any brandy of your choice.
Ingredients
For the dough:
- 3 fresh egg yolks
- 4 tbsp hot water
- 1 pkg vanilla sugar
- 5/8 cup caster sugar 60g
- 3 fresh egg whites
- 1/3 cup sugar 60 g
- 1 tsp lemon juice
- 1 cup flour 120 g
- 1/4 tsp baking powder
- 1 tbsp cocoa
For the cream:
- 2 pkgs chocolate wafer rolls
- 8-9 oz cream cheese 250 g
- 2 cups superfine sugar 200g
- 5-1/2 packets gelatin 12 sheets
- 1-1/2 cups eggnog
- 2 cups whipping cream
- 1 chocolate bar
- 12-16 chocolate waffle eggs or chocolate eggs
Instructions
For the dough:
- Beat egg yolks, hot water, vanilla sugar and superfine sugar until fluffy. Beat eggs until stiff snow-cap like peaks form, then together with the sugar and the lemon juice, fold into the egg yolk mixture. Mix together the flour, baking powder and cocoa and fold into the egg yolk mixture.
- Pour into a 9" springform pan. Bake at 350F for 30 minutes, until a toothpick comes out clean.
For the cream:
- Soak the gelatin according to the instructions and dissolve while stirring. Mix the cream cheese with powdered sugar and egg nog. Whip the cream and fold into the cream cheese mixture. Then add in the dissolved gelatin -- first mix a bit of whipped cream into the gelatin, then mix that into the remaining whipped cream mixture. Grate the chocolate and mix in.
Presentation:
- Stand chocolate-dipped waffle rolls inside a cake ring. Add the dough to cover the bottom and up the sides of the waffle rolls. Pour the cream mixture in and finally top with chocolate eggs spread on the cake as decoration.
Notes
Nutritional information (for 12 slices):
490 cal per slice, 20.5 g fat, 61.6 g carbohydrates, 8.3 g of protein