Staying Fit
Servings: 8 to 12
Active Time: 45 minutes
Total Time: 6 hours
Eierlikör is a German liqueur often served around the holidays that is made from egg yolks, powdered sugar, heavy cream and rum. This cake came to me after I was recently in a museum in Germany and in the café, there was a hazelnut Eierlikör cake. I loved the idea of mixing such a strong liqueur with toasted nuts to create a wintertime cake.Since Eierlikör is traditionally consumed around Christmas time, I wanted the other flavors in the cake to mimic that. There is warm cinnamon in the walnut cake, along with a layer of plum butter that is made from the end of summer plums and Eierlikör and nutmeg in the whipped cream. This cake packs a punch of flavor for how simple it is!
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Ingredients
- 1½ cups + 1½ tablespoons all-purpose flour
- 1¼ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 6 eggs, room temperature
- ¾ cup + 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1¾ cups + 2 tablespoons walnuts, finely ground
- ¾ cup + 1 tablespoon walnuts, roughly chopped
- 1¼ cups heavy cream, cold
- ½ teaspoon nutmeg
- ¾ cup + 1 tablespoon powdered sugar
- ⅓ cup + 1 tablespoon + 1 teaspoon plum butter
- 4 tbsp Eierlikör, plus more for drizzling (recipe included)
For the Eierlikör
- 4 egg yolks
- 1 teaspoon vanilla extract
- ¾ cup + 1 tablespoon powdered sugar
- 1 cup heavy cream
- ½ cup rum (brown or clear)
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