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Tipsy egg liqueur cakes
Eight juicy mini cakes with chocolate and creamy eggnog
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Tipsy egg liqueur cakes
Eight juicy mini cakes with chocolate and creamy eggnog
Eight juicy mini cakes with chocolate and creamy eggnog
Tasty mellow pastry with a shot of alcohol
This sweet pastry speciality combine creamy eggnog, chocolate drops and a chocolate base. A very special treat for adult connoisseurs.
If you want delicious desserts for special occasions, our recipe idea will give you a few more inspirations.
Feel free to browse through our range and find other highlights that will complement your tea and coffee table perfectly.
If you want delicious desserts for special occasions, our recipe idea will give you a few more inspirations.
Feel free to browse through our range and find other highlights that will complement your tea and coffee table perfectly.
Recipe idea
Fruity and creamy eggnog cakes
Attention eggnog lovers. What could be better than eggnog? Even more eggnog. With just a few simple steps, you can pimp up our eggnog cakes.
1. Cut the cake in half.
2. Melt the dark chocolate. Blow up small balloons or water bombs into small balloons and dip them into the warm liquid chocolate. Place the balloons on baking paper with the chocolate facing downwards and leave it to cool down.
3. Spread some smooth raspberry jam on the bottom half of the cake.
4. Whip some cream until stiff and pipe it onto the raspberry jam using a piping nozzle.
5. Carefully pour some egg liqueur over the cream. Then carefully place the lid on top of the cream.
6. Add some more cream to the top and decorate with a few chocolate shavings.
7. Release the balloons from the hardend chocolate. Carefully pour some egg liqueur into the chocolate cups and place them as crown on top of the cream topping.
1. Cut the cake in half.
2. Melt the dark chocolate. Blow up small balloons or water bombs into small balloons and dip them into the warm liquid chocolate. Place the balloons on baking paper with the chocolate facing downwards and leave it to cool down.
3. Spread some smooth raspberry jam on the bottom half of the cake.
4. Whip some cream until stiff and pipe it onto the raspberry jam using a piping nozzle.
5. Carefully pour some egg liqueur over the cream. Then carefully place the lid on top of the cream.
6. Add some more cream to the top and decorate with a few chocolate shavings.
7. Release the balloons from the hardend chocolate. Carefully pour some egg liqueur into the chocolate cups and place them as crown on top of the cream topping.
Ingredients
In particular cases, some modifications of this document's contents may have been effected after publication. Therefore, please kindly check the ingredient list and the nutritional information on the product packaging itself before consumption. Mellow pastry with egg liqueur and chocolate
Ingredients: sugar, WHEAT FLOUR, chocolate bits 11% (sugar, cocoa mass, cocoa butter, low fat cocoa powder, emulsifier: lecithins), chocolate 10% (cocoa mass, sugar, cocoa butter, emulsifier: lecithins), humectants: sorbitol, glycerol; rapeseed oil, ALMONDS, EGG LIQUEUR 4%, invert sugar syrup, thickener: guar gum; WHOLE EGG POWDER, waxy corn starch, natural flavours, EGG WHITE POWDER, emulsifiers: mono- and diglycerides of edible fatty acids, sodium stearoyl-2-lactylate; raising agent: ammonium bicarbonate; alcohol, potato starch, acidity regulator: sodium acetates; salt, acid: acetic acid; WHOLE MILK POWDER.
May contain traces of other TREE NUTS, SESAME SEEDS and SOYBEANS.
Packed under protective atmosphere.
responsible food company:
Lebkuchen-Schmidt GmbH & Co.KG, Zollhausstraße 30, D-90469 Nürnberg/Germany
Nutritional information
| General nutritional information ** 1 piece = approx. 40g |
per 100g |
per piece* |
|---|---|---|
| Energy | 1.730kJ 413kcal |
692kJ 165kcal |
| Fat - of which saturates |
17g 5,7g |
6,8g 2,3g |
| Carbohydrate - of which sugars |
57,9g 36,2g |
23,2g 14,5g |
| Fiber | 3,6g | 1,4g |
| Protein | 7,1g | 2,8g |
| Salt | 0,15g | 0,06g |