– I used (3) 6”x2” cake rounds, but you can do (2) 8” cake rounds if you prefer. – The recipe makes enough whipped cream to fully cover the entire cake AND still have some extra to serve on the side. 4 large eggs, separated cup, plus 1 tablespoon, sugar 2 cups whole milk 2 cups heavy cream, divided teaspoon freshly grated nutmeg, plus more for garnish cup bourbon, brandy, cognac, or rum, or to taste (optional) Directions Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Remove bowl from mixer and fold in the rest of the whipped cream. Add half of the of the whipped cream, beating until just combined. Add the white chocolate-eggnog mixture, and continue beating until combined. – I chose to give my eggnog cake a more natural, organic look to it by doing a naked cake frosting style (it’s a popular trend right now) using an offset spatula, but you can choose to go with the traditional frosting covered cake style instead. To the mixing bowl, add the cream cheese, vanilla, salt and spices. – You can use rum or rum extract for the cake and topping portions of the recipe. Notes and tips for this Eggnog Layer Cake with Whipped Cream Frosting. Just add the eggnog and rum to your favorite yellow cake recipe. So- this eggnog cake is made with a box of yellow cake mix!īUT, if you’d like to make yellow cake from scratch, go right ahead. If this is your first time visiting my blog, I’m all about easy AND tasting good recipes! I’m one busy girl, so I’m all about saving time. I chose to style this one with a naked cake feel, but you can cover the entire thing with whipped cream frosting. The outer frosting is whipped cream with a splash of rum – feel free to use rum or rum extract. There’s a pudding-like eggnog filling smooshed into the middle layers.Īnd there’s plenty of filling left over so people can splash a hefty dollop to their slice. Trust me, it’s a HUGE hit for even the non-eggnog lovers (like me)! When Fall hits, I start craving and devouring pumpkin spiced lattes, chai tea, and my aunt’s famous eggnog layer cake.Īnd when I really want to impress guests for the holidays and do my best Martha Stewart impression, I bust out this delicious eggnog cake. PACKED WITH AN EGGNOG FILLING AND PAIRED WITH A SIMPLE WHIPPED CREAM FROSTING.Īny eggnog lovers out there? I’m actually not one of them (gasp!), but I do love this eggnog layer cake. It is best to bake it slowly rather than fast.THIS EGGNOG LAYER CAKE IS A SPECIAL TREAT FOR THE HOLIDAYS. Bake at 300 F, the cheesecake will be smooth.3/4 cup of cane sugar is enough but I found that 1/2 cup of sugar might be perfect too. Add the orange zest and top with extra nutmeg, if desired. With a rubber spatula, gently fold the whipped cream and rum or whisky into the eggnog mix. Some eggnog brands are more sweeter then the others. Whip the cream: When ready to serve, use a whisk (or an electric mixer fitted with the whisk attachment) to whip the remaining cup heavy cream until stiff peaks form. Also, try your eggnog and cheesecake batter to decide how much sugar your cheesecake needs.Cover your springform correctly on the bottom with aluminium foil and parchment paper.After that, the whipped cream has to be mixed with electric mixer until desired consistency is achieved. However, I read some articles that over beaten whipped cream can be saved by adding few tablespoons of whipping cream. Over beaten whipped cream changes consistency to clumpy. Mix whipping cream with powdered sugar and nutmeg using electric mixer until soft peak. Lastly, prepare second layer by mixing cream cheese with eggs, sugar, flour and spices. Second of all, make the first bottom layer by combining graham cracker crumbs with butter. Oven Baked Basa Fish Fillets Recipe How to make Eggnog Cheesecakeįirst of all, gather all ingredients: graham cracker crumbs, unsalted butter, cream cheese, eggs, cane sugar, flour, eggnog, nutmeg, cinnamon, ginger, powdered sugar and whipping cream.
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