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Nut nougat eggnog cake
portions 1 Loaf tin approx. 20 cm
Ingredients
- 200 G butter room temperature
- 200 G Sugar
- 1 Packet of vanilla sugar
- 1 pinch of salt
- 4 Eggs
- 200 G Advocaat
- 250 G Flour
- 1 pack of baking powder
- 170 G Nut nougat cream
- 30 G Baking cocoa
- 30 G hazelnuts ground
- powdered sugar
Instructions
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Preheat the oven to 180 degrees top and bottom heat.
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Line the loaf pan with baking paper.
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Beat butter, sugar, vanilla sugar and salt for 2 minutes.
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Gradually stir in eggs.
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Stir in eggnog.
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Mix flour with baking powder and stir in.
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Pour a little more than half of the dough into the loaf pan.
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Stir in the remaining dough with the nougat cream, baking cocoa and hazelnuts.
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Spread the dark dough over the light dough and marble it with a fork.
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Bake in the oven for 50-60 minutes.
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Allow to cool in the tin for 10 minutes, remove and allow to cool, then dust with powdered sugar.
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