Eggnog bavarois cake
With layers of eggnog custard, chocolate sponge and a decadent rum butterscotch sauce, this stunning creation is the perfect addition to Christmas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Hand mixer
- Cake pan
- Parchment paper
- Offset spatula
- Refrigerator
- Bamboo skewer
- Baking sheet
- Paper piping bag
- Kitchen shears
- Freezer
- Heavy-based saucepan
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 500 grams ready-made thick vanilla custard
- 1/3 cup dark rum (80mL)
- 1/3 cup caster sugar (75g)
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 6 small gelatine leaves (10g)
- 380 grams unfilled chocolate sponge cake
- 300 mL thickened cream
- bamboo skewers
- 1 cup dark chocolate Melts, melted (150g)
- 2 teaspoons chocolate sprinkles or gold and silver cachous
- rum butterscotch sauce
- 1 cup firmly packed brown sugar (220g)
- 50 grams butter, chopped
- 1 tablespoon dark rum
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