Strawberry Cake with Egg Liqueur Whipped Cream

For the strawberry tart with eggnog whipped cream, cover the bottom of the springform pan (Ø 26 cm) with baking paper and preheat the oven to 180 degrees. Beat the eggs in a mixing bowl with a mixer until nice and frothy.

Add the sugar and vanilla sugar, stirring constantly, and continue beating until you have a nice golden fluffy mixture. Mix flour and baking powder, sift over the egg-sugar mixture and stir in briefly.

Pour into the springform pan, shake until smooth and place in the oven for about 30 minutes. Test with a chopstick and when the cake is ready, turn it out onto a rack with baking paper and let it cool. When the cake is cool, remove the baking paper and cut the cake 2 times horizontally.

In the meantime, wash and clean the strawberries and cut them into small pieces. Mix the egg liqueur, sugar and vanilla sugar in a mixing bowl with a whisk.

Whip the cream until stiff and soak the gelatin for 5 minutes, squeeze it out and dissolve it in a small saucepan over low heat, stirring constantly. Whisk 4 tablespoons of the eggnog into the warmed gelatin, then slowly stir this mixture into the remaining eggnog mixture.

Stir whipped cream by tablespoonfuls into the eggnog mixture and mix everything together well. Pour about a third of the cream into a bowl and set aside – stir the strawberries into the larger amount of eggnog whipped cream.

Spread the bottom b

Preparation Tip:

There are no limits to decoration and creativity - the strawberry cake with eggnog whipped cream can be decorated according to the occasion and taste. Also with pistachios, nuts, chocolate flowers, etc..

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