The eggnog cake is an integral part of the Easter celebration. The subtle taste of eggnog is unmistakable in these delicious recipes. Now it's time to choose a recipe that you can safely bake for Easter.
Eggnog cake: Prepare the most delicious Easter cake
Celebrate Easter with our delicious selection of eggnog cakes for every taste! Treat yourself and your guests to these easy recipes and treat yourself to the most delicious dessert!
Make your own Easter cake with eggnog
This delicious eggnog Easter cake is rich and creamy and is the perfect dessert for the holidays.
Preparation:20 minutes
Baking time:35 minutes
Servings:12
Ingredients for the cake base:
- 9 large eggs
- 170g sugar
- 1 tbsp Vanilla extract
- 140 g Flour
- 35 g cornstarch
Ingredients for the filling:
- 1 liter whipped cream
- 5 tbsp sugar
- 32g whipped cream stabilizer
- 250 g egg liqueur
- 100 g chocolate shavings
- Chocolate Easter eggs to decorate
Preparation:
- Preheat the oven to 180°C. Line the 24cm springform pan with baking paper and grease the sides.
- Separate the whites from the yolks and beat the whites with a mixer at high speed. When the egg whites begin to foam, add the sugar a tablespoon at a time. Continue beating until stiff peaks form.
- Turn the speed down to medium and add the vanilla extract. Beat for another 2 minutes.
- Turn off the mixer and fold the egg yolks into the mixture.
- Mix the flour and cornstarch in a separate bowl and sift them into the egg mixture. Mix the batter and pour it into the prepared cake pan.
- Bake the pie crust for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Immediately after baking, remove the cake base from the tin and let it stand on a wire rack with the baking paper underneath. Divide the cake base into three parts.
- Beat the whipped cream with the sugar and the filling stabilizer.
- Divide the filling in half and stir in 80g eggnog into the first half.
- Spread a thin layer of eggnog on the first cake layer and then spread half of the eggnog and cream mixture on top. Repeat this process for the second cake layer and place the third cake layer on top.
- Cover the entire cake with the regular whipped cream, put the rest in a piping bag and pipe rosettes on top.
- Drizzle the remaining eggnog into the center.
- Cover the sides with the chocolate shavings and sprinkle some on the cake.
- Decorate your Easter cakewith the chocolate Easter eggs.
Eggnog cake with walnuts
This eggnog cake with walnuts is very easy to prepare and if you feel like it, you can also use your homemade eggnog to prepare it.
Preparation:30 minutes
Baking time:60 minutes
Servings:12
Ingredients for the cake base:
- 6 Owner
- 5-6 tbsp sugar
- 3 EL MEHL
- 3 heaped tablespoons of ground walnuts
- 1 Tbsp Cocoa
- 1 vanilla sugar
- 1 baking powder
Ingredients for the filling:
- 800 ml whipped cream
- 2 tbsp powdered sugar
- 200 ml eggnog
- 1 sheet of gelatin
- Grated dark chocolate
Preparation:
- Preheat the oven to 120°C.
- Separate the whites from the egg yolks and beat the whites with the vanilla sugar to form stiff egg whites.
- Beat the egg yolks with the sugar and 6 tablespoons of hot water until thick. Add the flour, walnuts and cocoa and mix everything gently.
- Pour the mixture into a springform pan (24 cm) lined with baking paper.
- Bake the pie crust until it feels firm, about 1 hour.
- Then turn it upside down, place it on a wire rack and let it cool.
- Beat the whipped cream with two tablespoons of powdered sugar and then fold in 100 ml of eggnog.
- Halve the cake base and spread about three quarters of the cream mixture over the first part. Cover with the second circle and brush the sides and top with whipped cream.
- Sprinkle the sides with the grated chocolate, add the remaining whipped creaminto a piping bagand pipe rosettes onto the cake.
- Soak the gelatine in cold water, then heat until melted and add the remaining eggnog. Stir the mixture well, pour it over the cake and let it cool completely.
Bake poppy cake with eggnog for Easter
This simple and delicious poppy cake has a delicate filling of vanilla pudding and liqueur.
Preparation:20 minutes
Baking time:35 minutes
Servings:12
Ingredients for the base:
- 250 g Butter
- 100g sugar
- 1 packet of vanilla sugar
- 4 Owner
- 250 g Allzweckmehl
- 1/2 baking powder
- 50 g ground poppy seeds
Ingredients for the filling:
- 375 ml milk
- 1 packet of vanilla pudding powder
- 2 tbsp powdered sugar
- 125 ml eggnog
- Whipped cream to decorate
- 75 ml eggnog to decorate
Preparation:
- Preheat the oven to 160°C.
- Mix the soft butter with the sugar and vanilla sugar. Then add the eggs one at a time, beating with a mixer for 1-2 minutes each.
- Mix the flour with the baking powder and add the mixture to the already formed mass.
- Mix everything thoroughly at medium speed and finally stir in the ground poppy seeds.
- Pour the batter into a 26cm diameter springform pan lined with baking paper, smooth it out and bake for about 30-35 minutes.
- Let the cake base cool for 10 minutes, then carefully remove it from the tin and cut it in half once it has cooled completely.
- Cook the pudding with the milk and eggnog and let the filling cool.
- Divide the filling between the two cake layers.
- Whip the whipped cream and spread it all over the cake.
- Pipe tall egg circles of whipped cream onto the cake and fill them with eggnog.
