Egg Nog Cake

A great cake recipe for any occasion:

Stir together light butter and sugar until hearty, add eggs and beat until creamy. Add cocoa, baking powder, flour and bitter almond oil. Stir everything well. Spread a tray with parchment paper, fold a high edge on the open side. Brush the dough and sprinkle with the walnuts, which will sink into the dough while baking. Bake over high medium heat. Turn out the pastry when baked and peel off the paper. Cool.

Spread subsequent cream on the bottom of the dough: Make a pudding with water, sugar and vanilla flavored pudding powder and cool. In the meantime, beat butter, powdered sugar and egg yolks until creamy. Add the cooled pudding (same heat as the cream!) by the spoonful. Finally, fold in the coconut fat, which has become liquid by heating but has cooled down again, and the eggnog. Spread this eggnog cream on the pastry base and draw wavy lines with the garnish comb.

Baking time: 10 min.

Temperature: 200 °C -220 °C

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