Strawberry Egg Cake. The perfect recipe for a special day

  • Strawberry Eggnog Cake
  • Here’s how to make this amazing recipe

The strawberry eggnog cake recipe is very delicious and appreciated by those who have tried it. This cake is only good for birthdays, when you have guests and you want to impress them, or you just want to eat something really sweet. Here’s how to prepare it.


For dough

30 grams of butter

6 eggs

120 g sugar

1 tablespoon vanilla sugar

225 gr wheat flour

1 pinch of baking powder

For the filling

10 sheets of gelatin

500 gr frozen strawberries

3oo g of fresh cottage cheese

100 gr sugar

150 ml eggnog

1 liter whipped cream

1 tablespoon vanilla sugar

1 tablespoon whipped cream

Preparation method

Melt the butter and let it cool. The eggs are separated, and the yolks are beaten with sugar and vanilla sugar until a dense foam is obtained. Add butter. Beat the egg whites until a stiff foam is obtained and add them to the egg yolk cream. Sift flour and baking powder over it and add it. Place the dough on a deep baking sheet lined with parchment paper, place the pan in an oven preheated to 200 °C (gas: level 4, convection 180 °C) and bake for about 20-25 minutes. Remove the cake from the mold, peel off the paper and let the cake cool. Let the gelatin soften. Cut half of the thawed strawberries into pieces, and puree the other half. The cookie sheet is cut horizontally twice. Mix fresh cheese with sugar, and divide the resulting mixture into two parts. Half of it is mixed with the strawberry puree, and the other half with 100 ml of eggnog. The gelatin is dissolved, one half is dipped with the strawberry chunks into the strawberry cream, and the other half into the eggnog cream and cooled until the cream begins to gel. Beat 700 ml of cream until stiff, then add half of it to each cream. The bottom layer is placed on a cake tray and covered with a cake ring. Half of the strawberry cream is smeared on top, covered with another layer on top of which half of the eggnog cream is smeared and then covered with another layer. The coating is repeated and the top and edges of the cake are covered with eggnog cream. The cake is allowed to cool for about 3 hours. The remaining cream is whipped with the vanilla sugar and whipped cream stabilizer until stiff, the cake is decorated with the remaining egg liqueur and allowed to cool for a while. Cake is cut and served. Good appetite!

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