Ingredients :
for the eggnog cake recipe

For the springform mold (Ø 26 cm):
baking paper
All in dough:
100g wheat flour
2 level teaspoons Dr. Oetker Original Backin
about 2 tablespoons Dr Oetker cocoa
100g dr Oetker ground and roasted hazelnuts
150g sugar
1 packet Dr Oetker vanilla sugar
150g soft butter or margarine
3 eggs (size M)
4 tablespoons Milk
50 grams Dr Oetker dark chocolate shavings
Eggnog cream:
150ml Avocado
3 bags Dr Oetker gelatin fix
400g cold whipped cream
1 packet Dr Oetker vanilla sugar
Eggnog mirror:
1 bag Dr Oetker gelatin fix
200ml Avocado
For decoration:
200g cold whipped cream
1 packet Dr Oetker vanilla sugar
1 packet Dr Oetker cream stiffener
Dr Oetker dark chocolate shavings

preparation :
How to make an easy eggnog cake?
1
Prepare
Wrap the baking paper in the springform pan. To preheat the oven.

Upper/lower heat around 180°C
Hot air around 160°C

2
All in dough
Mix the flour with the backin and cocoa in a mixing bowl. Add the rest of the ingredients, except the grated chocolate, and mix everything with a mixer (chop sticks) briefly on the lowest level, then on the highest level for 2 minutes to form a smooth paste. Briefly incorporate the grated chocolate. Smooth the dough into the pan. Place the dish on the oven rack.

Inset: middle
Cooking time: approximately 25 minutes

Loosen and remove edge of springform pan. Turn out the tart base onto a rack covered with baking paper and leave to cool.

3
Place the tart base on a cake plate and place a cake ring or the cleaned springform pan around it.

4
Prepare the eggnog cream
Pour eggnog into a mixing bowl. Stir 1 packet of fix gelatin into the eggnog with a whisk for about 1 minute. Whip the cream with 2 teaspoons of gelatin until stiff and finally incorporate the vanilla sugar. Lift the cream under the eggnog and spread everything evenly over the cake base.

5
Apply an eggnog mirror
Stir the gelatin solution into the eggnog with a whisk for about 1 minute. Pour the eggnog in the middle and spread evenly by turning the cake. Place the eggnog cake in the refrigerator for at least 3 hours, preferably overnight.

6
decorate the cake
Whip the cream with the vanilla sugar and cream stabilizer until stiff and pour into a piping bag with a large star nozzle. Loosen and remove the cake ring. Pour the decorative cream over the eggnog cake and decorate with grated chocolate.