As of: January 29, 2024, 8:53 a.m
By: Clara Kistner
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When grandma wields the wooden spoon or rolling pin, few people can resist.
It shouldn't be any different with grandma's classic eggnog cake.
A nice piece of cream cake probably makes most people's mouths water.
In contrast to a regular sponge cake, you can save yourself having to whip up the whipped cream that is served with it.
The cake usually combines a simple cake base with a delicate, finely flavored cake cream.
Easier than you thought: baking cakes made easy
Many beginner bakers shy away from preparing complex cakes.
A simple chocolate cake is baked quickly, but a multi-layered cream cake probably needs a little more attention.
That may certainly be true in many cases, but there are also foolproof cakes that even the most inexperienced hobby baker can master.
Grandma's eggnog cake combines an airy sponge cake base with an aromatic eggnog cream and chocolate.
(Symbolic image) © Fond5 Images/Imago
For example, the lemony Philadelphia cake doesn't even need to be baked.
You baked the fruity red jelly cake just as quickly and easily.
The cakes look great both visually and in terms of taste and are sure to impress anyone visiting on a Sunday afternoon.
Ingredients for the creamy eggnog cake like Grandma's
For a cake from a springform pan (Ø 26 cm) you need:
For the sponge cake base:
200 g hazelnuts (ground)
150 g dark chocolate
80g sugar
4 eggs (M)
50 g soft butter
1 packet of vanilla sugar
1 teaspoon Baking powder
pinch of salt
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For the eggnog cream:
600 g cream
200 g eggnog
2 packets of cream stiffener
1 tablespoon of sugar
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It's that easy to bake the classic eggnog cake
While the oven is preheating to 180 degrees top and bottom heat (alternatively: 160 degrees fan), finely grate the dark chocolate using a household grater.
Separate the eggs.
Beat the egg yolks, sugar and vanilla sugar with a hand mixer in a large mixing bowl until foamy.
Add the softened butter to the dough.
In a separate bowl, mix 100 grams of the grated chocolate with the nuts and baking powder and stir into the egg yolk-sugar mixture.
Beat the egg whites with a pinch of salt in a tall mixing bowl until stiff and then carefully fold them into the dough.
Line the springform pan with some baking paper or alternatively grease it.
Pour the dough into the prepared springform pan and place it on the middle shelf in the preheated oven for about 30 minutes.
Remove and carry out the swab test.
Then carefully remove it from the mold and turn it onto a piece of baking paper and let it cool completely.
Beat the cream with the cream stiffener and the sugar until stiff.
Transfer the cooled base to a cake plate and spread it all over as evenly as possible with about three quarters of the cream.
Put the remaining cream in a piping bag and pipe a border of icing.
Then carefully pour the eggnog onto the cake and garnish with the remaining chocolate shavings.
Refrigerate until serving.
Bon appetit!
If you don't have a piping bag, you can alternatively pour the cream into a fresh freezer bag and press it into a corner.
Hold the plastic bag at a slight angle and cut off a small corner on one side.
This makes it child's play to squeeze the cream out of the now bag-shaped piping bag.
Are you interested in more Grandma-style cake recipes? Try this juicy cherry cheesecake with streusel and enjoy this recipe!