Eggnog Cake #cake #desserts

Eggnog Cake #cake #desserts

This Eggnog Cake is my last eggnog recipe of the period. Is it accurate to say that you are tired of them yet? Thoroughly comprehend in the event that you may be, however for reasons unknown I was on an eggnog kick this year. I experience stages with stuff, and I surmise this year the ball was in eggnog's court.

White chocolate is really not my top choice, so this is my first time utilizing it in a ganache, however I think it worked extraordinary on this Eggnog Cake.

Looking back, I possibly ought to have had a go at making the ganache with eggnog rather than cream (duh). Not absolutely sure how if would function, however I'm figuring it would be alright and include some additional flavor — in the event that you'd like to amp up the eggnog significantly more, it's something you could try.

I am extremely content with how this Eggnog Cake turned out! It is delectable and looks superior to anything I expected it would, which never occurs. The eggnog enhance truly comes through, and the sweet cake combines truly well with the tart cream cheddar icing. The white chocolate ganache includes both flavor and energy. An ideal cake for the Christmas season!

Also try our recipe Gingerbread Poke Cake

Eggnog Cake #cake #desserts #baking #christmas #recipes

This Eggnog Cake with cream cheddar icing and white chocolate ganache is only the thing to warm you up this Christmas season!

INGREDIENTS
Eggnog Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg ground
  • 1/4 tsp cinnamon ground
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla
  • 3/4 cup eggnog room temperature

Rum Simple Syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 Tbsp rum

Cream Cheese Frosting:

  • 1 cup unsalted butter room temperature
  • 6 oz cream cheese full fat, room temperature
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp nutmeg * ground, optional

White Chocolate Ganache:

  • 3 oz white chocolate chopped
  • 1 oz heavy whipping cream


INSTRUCTIONS
Eggnog Cake:

  1. Preheat oven to 350F and grease and flour three 6" cake rounds, line with parchment.
  2. In a medium bowl, whisk flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat butter until smooth. Add sugars and beat on med-high until pale and fluffy (2-3mins).
  4. Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture and eggnog, beginning and ending with flour (3 additions of flour and 2 of eggnog). Fully incorporating after each addition. Do not overmix.
  6. Spread batter evenly into prepared pans. Smooth the tops with a spatula.
  7. Bake for approx. 25-30mins or until a toothpick inserted into the center comes out mostly clean.
  8. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Poke holes into the warm cakes and brush with some of the cooled rum simple syrup to moisten them***.  Allow cakes to cool completely.

Rum Simple Syrup:

  1. Place sugar and water into a small saucepan and cook over high heat until simmering and sugar is dissolved. Remove from heat and stir in rum. Allow to cool slightly before using on cake.
  2. Cream Cheese Frosting:
  3. Beat butter and cream cheese until fluffy (2 mins). Add powdered sugar one cup at a time. Add vanilla & nutmeg and beat until fluffy (3 mins).
  4. White Chocolate Ganache:
  5. Place chopped chocolate and cream into a microwave safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10 second intervals, stirring in between, until smooth and silky. Set aside to cool and thicken slightly before using on cake.

Assembly:

  1. Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Use a bench scraper to smooth the sides. Chill for 20mins.
  2. Using a teaspoon, drip ganache along the edges then fill in the top and smooth. Chill for 15mins. Sprinkle with nutmeg and top with rosettes if desired I used Wilton Tip 1M.


Read more our recipe : White Christmas Margarita

For more details : https://bit.ly/2C9T2C2

Post a comment

0 Comments