Are you looking for ideas for a cake for Easter? Then you've come to the right place! These eggnog cakes will make the afternoon coffee party or Easter brunch just perfect. In addition to eggnog, there is also chocolate, Philadelphia and mascarpone! Just be careful that the cake recipes are not suitable for children due to the alcohol content in the liqueur. Below you will find out exactly how to prepare these delicious Easter cakes.
Easter cake in a bunny look
For this cake you should bake a soft sponge cake base. The biscuit dough is light and fluffy because it is made with a high proportion of eggs. With this simple recipeThe cake base is guaranteed to be successful!
Ingredients for the sponge cake:
– 4 Owner
– 4 tbsp sugar
– 4 EL Mehl
Ingredients for the eggnog cream:
– 500 g Mascarpone
– 300 ml whipped cream 36%
– 200g white chocolate
– 200 ml eggnog
1. Melt the chocolate in a water bath. Beat the cream until stiff, then stir in the mascarpone, chocolate and eggnog. When the cream is well mixed, place it in the refrigerator for at least an hour.
2. For the sponge cake, separate the egg yolks from the egg whites. Beat the egg whites into snow, while letting the sugar trickle in. Then stir in the egg yolks and then sift the flour onto the dough mixture. Place the dough in a greased springform pan with a diameter of approx. 18 cm and place in the oven preheated to 170 degrees. Bake for about 15-20 minutes until the sponge cake turns golden brown.
3. Cut the cooled sponge cake into three parts. Spread cream on each cake layer. Also completely coat the surface and edge with cream. Finally, decorate the cake with roses from a piping bag. Put the cake in the fridge for an hour.
The bunny ears can be easily made with 100 g of white chocolate and 2-3 pieces of milk chocolate. Melt the chocolate in a water bath and then pipe it into the desired shape using a piping bag. Chill for about 1 hour. The eyelashes are made of black fondant.
Chocolate cheesecake recipe
TheCheesecake is delicious, soft, strong alcoholic (definitely not for children). The scent of eggnog can be easily refined with chocolate.
Ingredients for the cake base:
200 g chocolate cookies
60g butter, melted
Add cookies and butter to mixer to create a cookie mixture with the consistency of wet sand. Press the mixture into a springform pan (Ø 21-22 cm) lined with baking paper and refrigerate for half an hour.
Ingredients for the filling:
350 g Philadelphia
200 g sour cream/sour cream
3 Owner
3/4 cup fine sugar for baking
1 cup (250 ml) eggnog
3 tablespoons wheat flour
150 g finely chopped dark or milk chocolate or chocolate chips
All ingredients should be at room temperature.
Mix the Philadelphia and sugar well until the mixture is smooth. Gradually add eggs, flour, sour cream and eggnog and mix well. At the end add the chocolate chips. Pour the mixture onto the cooled crumb base.
Bake at 150ºC for about 60 – 75 minutes. After the baking time, let the cake rest in a slightly opened oven, then cool in the refrigerator for about 12 hours.
Decorate with chocolate icing and egg drops before serving.
Recipe with eggnog and hazelnuts
Ingredients
For the cake base:
150 g butter biscuit
100 g ground hazelnuts
100 g butter (melted)
For the cream:
1 cup eggnog
100 g soft butter
6-7 tablespoons of powdered sugar
500g Stage
25 g Gelatine
for decoration:
100 g hazelnuts
Waffle pastries
100g whipped cream
Powdered sugar to taste
grated chocolate
1. Crumble the cookies finely. Mix the ground nuts with the biscuits and melted butter. Pour the mixture into a springform pan (22 cm) lined with baking paper and place in the refrigerator.
2. Soak the gelatin in warm water. Beat the cream until stiff.
3. Beat butter with sugar until fluffy. Add the eggnog. Then add the gelatine and mix well with a hand mixer at the lowest speed.
4. Add the liqueur mixture to the cream and also start the stirring process at the lowest speed level. Pour the finished cream into the springform pan and refrigerate for two hours.
5. Remove the cake from the springform pan and decorate with whipped cream. Break the wafer biscuit into pieces, stick them in the whipped cream and sprinkle with chocolate shavings.
Eggnog recipe
Ingredients:
– 6 egg yolks
– 250 g powdered sugar
– 1 packet of vanilla sugar
– 300 ml unsweetened condensed milk
– 0.25 l white rum
Whisk egg yolks with powdered sugar and vanilla into a fluffy mixture in a metal bowl over a water bath. When the sugar is completely dissolved, add the condensed milk and rum. If the mixture is too thick, you can dilute it with a glass of boiled water. Pour the eggnog into a glass bottle using a funnel.
Eggnog will become a little firmer if it sits for a long time. Keeps in the fridge for about 4 weeks.
