Grilled cake with eggnog filling
Be careful! The skewers, sausages and burgers on the grill look really hearty and delicious, but it's all made from sweet fondant and the grill cake surprises with an eggnog filling and hazelnut sponge on the inside.
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Decorating the grilled cake
07/2018 I made a grill cake for a friend's 40th birthday because he also received a real grill as a gift.
The grill items, such as skewers, sausages and the burger patty, are modeled from fondant and then painted with food coloring to create the grill effect. Color paste (Wilton) is very suitable for this. I used a dark brown and applied it with a thin brush. The decoration can also be prepared a few days in advance.
For the fire and the writing on the edge of the cake, I kneaded yellow and red fondant together to create nice striped effects.
The cake is filled with hazelnut sponge cake and eggnog cream. I covered them with chocolate buttercream and placed the black fondant on top.
Hazelnut sponge cake recipe (by Brigitte)
Ingredients:
4 eggs
75 g sugar
60 g butter
1 tsp baking powder
190 g hazelnut sweetness (ground)
75 g bittersweet envelope (grated)
Preparation:
Preheat the oven to 180 degrees top and bottom heat.
Separate the eggs and beat the egg with the sugar until stiff.
Then beat the egg yolks and soft butter until fluffy until no butter flakes are visible.
Mix the baking powder and hazelnut sweetness and add to the egg yolk and butter mixture along with the chocolate shavings.
Add the egg whites and fold in carefully.
Line the bottom of a springform pan with baking paper.
Pour the dough into the tin and bake for about 45 minutes.
Then let the base cool slightly and carefully remove it from the mold.
Cut the bottom horizontally twice.
Eggnog cream recipe (from Verpoorten)
Ingredients:
175 ml eggnog
600 g whipping cream
6 egg yolks
75 g sugar
8 sheets of gelatine
100 g grated dark chocolate
Preparation:
Beat egg yolks with sugar in a hot water bath while stirring constantly.
Squeeze out the soaked gelatine and stir it into the warm egg mixture.
Add the eggnog. Beat the cream until stiff and fold into the almost cooled mixture.
Also fold in the chocolate shavings.
Spread the mixture onto the sponge cake and assemble the cake.
Small tasty extras
I also soaked the cans with diluted eggnog and also sprinkled some chocolate crossies (a little crushed) between the cans. I then covered the cake with chocolate buttercream.
For this you need:
200 g dark chocolate
150 ml cream
100 g soft butter
80 g powdered sugar
Make a ganache with the chocolate and cream.
Cream the butter with the powdered sugar and gradually add the ganache while stirring.
Then continue to beat for a few minutes.
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