Eggnog & Nut Cake

My family used to make this since I was little and we all still love it. I just realized it is gluten free, since there is no flour but lots of grounded hazelnuts in the dough. I am indeed a bit confused about the fact that it was part of many children’s birthday parties despite the alcohol on top. Let’s just say it did not harm us but I recommend this one to grown ups nevertheless.

Eierlikörkuchen
or Eggnog & Nut Cake

For a mold with approx. 25 cm diameter

ingredients

50g butter, soft
100g sugar
200g ground hazelnuts
5 eggs
100g grated chocolate
1 teaspoon Baking powder
200 ml eggnog (plus a small glass for the cook)
200ml cream

steps

Separate the eggs. Set aside a tablespoon of grated chocolate.

Add butter and 80g of sugar to a mixing bowl and mix well with the whisk attachment, until pale and fluffy. Add hazelnuts and baking powder, egg yolk, remaining chocolate and 100ml eggnog. Stir with a wooden spoon until well combined.

Beat egg whites and 20g sugar with the electric mixer until stiff. Carefully fold egg whites under the and nut-mixture.

Put the dough in a buttered springform and bake at 180°C for about 45 minutes. Remove from the oven, drop out of the springform and let cool on a grid.

Beat the whipped cream until stiff and spread it on the cake. Pour the remaining 100ml eggnog over the whipped cream and sprinkle with the remaining chocolate.