Eggnog Torte Recipes

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CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

EGGNOG GINGERBREAD TRIFLE



Eggnog Gingerbread Trifle image

Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.

Provided by Jen Graham

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 8h50m

Yield 20

Number Of Ingredients 8

1 (14.5 ounce) package gingerbread cake mix
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
¼ cup white sugar
2 teaspoons vanilla extract
¼ cup sweetened dried cranberries, chopped
2 tablespoons gingersnap cookie crumbs

Steps:

  • Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
  • Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
  • In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
  • Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g

EGGNOG TORTE



Eggnog Torte image

Make and share this Eggnog Torte recipe from Food.com.

Provided by pattikay in L.A.

Categories     Dessert

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 17

3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
1 1/2 sugar
1 1/2 teaspoons vanilla
4 large eggs
4 ounces bittersweet chocolate, melted
1 1/3 cups finely ground hazelnuts (optional)
2/3 cup milk
2 tablespoons sugar, blended with
1 tablespoon flour
1/2 cup milk
1 large egg yolk, lightly beaten
1 teaspoon rum extract
1 cup heavy cream, whipped to stiff peaks
1 -2 tablespoon chocolate sprinkles (optional)

Steps:

  • Preheat the oven to 350, liberally butter the bottom of a 10-side springform pan or spray with nonstick cooking spray and set aside.
  • For the torte:.
  • Sift the flour, baking powder and salt together twice and set aside.
  • Cream the butter, sugar, and vanilla with an electric mixer at high speed for 5 minutes, till light and fluffy.
  • Reduce the mixer speed to low and beat in the eggs, one by one.
  • Beat in the melted chocolate and if using, the hazelnuts.
  • Add the sifted dry ingredients alternately with the milk, beginning and ending with the dry and beating by hand after each addition only enough to incorporate.
  • Spoon the batter into the prepared pan and smooth the top.
  • Rap the pan several times on the counter to release any large air bubbles, then bake about 1 hour and 20 minutes, till the torte begins to pull from the sides of the pan, is springy to the touch, and a cake tester inserted in the middle comes out clean.
  • Cool the torte in the upright pan on a wire rack for 15 minutes, then loosen it around the edge with a small spatula.
  • Release and remove the springform pan sides and cool the torte, still on the pan bottom and cake rack, to room temperature.
  • For the eggnog:.
  • Blend the sugar-flour mixture with the milk in a small heavy saucepan.
  • Set over moderate heat and cook, stirring constantly, about 3 minutes, till thickened and smooth.
  • Whisk a little of the hot mixture into the beaten yolk, stir back into the pan, and cook and stir over moderately low heat for 2 minutes longer.
  • Remove from heat, mix in the rum extract, then pour the eggnog through a fine sieve into a metal bowl.
  • Set in an ice bath and chill 15 - 20 minutes, whisking often to prevent a skin from forming on the top.
  • Pour the eggnog into a plastic squirt bottle and refrigerate till ready to use. (I would think you could also use a plastic baggie with a small hole cut in one corner if you don't have a squirt bottle.).
  • To frost the torte:.
  • set the torte, still on the springform pan bottom on a lazy susan and frost the top and sides smoothly and thinly with the whipped cream.
  • Starting in the center of the torte and exerting steady but gentle pressure on the squirt bottle, apply the eggnog in a tight spiral on the top of the torte, spacing the lines about 1/2 inch apart. (I'm sure you can do this without a lazy susan - you'll just have to move the bottle instead of the torte).
  • Scatter the chocolate sprinkles over the top of the torte, if you like, then transfer, still on the springform pan bottom, to a cake plate and serve.
  • Store any leftovers in the refrigerator.

Nutrition Facts : Calories 230.8, Fat 13.7, SaturatedFat 8, Cholesterol 104.1, Sodium 115.4, Carbohydrate 21.4, Fiber 0.7, Sugar 1.8, Protein 5.2

MADER'S EGGNOG TORTE



Mader's Eggnog Torte image

This recipe is from Mader's restaurant in Milwaukee, where I have eaten many times when I lived in Chicago. Mader's says best if made with a home made angel food cake, but also good if made with "store bought" one.

Provided by Dan-Amer 1

Categories     Dessert

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 lb butter, softened
1/2 lb powdered sugar
5 egg yolks
1/2 cup slivered salted almond
1 1/2 cups almond macaroons, crumbs
1/3 cup rum or 1/3 cup Bourbon
1 angel food cake, sliced
1 cup heavy cream, whipped and sweetened with 3 Tbs sugar
candied cherry, as needed

Steps:

  • Cream the butter, then gradually beat in the powdered sugar. Add the egg yolks one at a time, beating well after each addition. Add the almonds and liquor of choice and beat into mixture. Fill a 9 inch spring form alternately with slices of cake, the butter mixture, and the macaroon crumbs. Refrigerate overnight. Frost with the sweetened whipped cream and decorate with the candied cherries. This will serve 8-10.

Nutrition Facts : Calories 717.4, Fat 41.4, SaturatedFat 22.7, Cholesterol 219.8, Sodium 588.1, Carbohydrate 74.8, Fiber 1.2, Sugar 51, Protein 8.8

EGGNOG CAKE



Eggnog Cake image

With its moist cake layers, creamy filling and chocolate frosting, this cake appeals to all palates! -Edith Disch, Fairview Park, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 26

2 large eggs, separated
1/2 cup butter, softened
1 cup sugar, divided
3/4 cup orange juice
1-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
EGGNOG FILLING:
5 tablespoons all-purpose flour
1-1/4 cups eggnog
1 cup butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
CHOCOLATE FROSTING:
2/3 cup confectioners' sugar
3 tablespoons butter, softened
2 tablespoons heavy whipping cream
2 ounces unsweetened chocolate, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 to 3 tablespoon hot water

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Add yolks, one at a time, beating well after each. Combine orange juice, zest and vanilla. Combine the flour, baking powder, nutmeg, baking soda and salt; add to creamed mixture alternately with juice mixture, beating well after each addition. , In another bowl, with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. , Line two greased 9-in. round baking pans with waxed paper; grease paper. Pour batter into pans. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Peel off paper; cool. , For filling, in a small saucepan, combine flour and a small amount of eggnog; stir until smooth. Stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes or until thickened. Cool completely. , In a small bowl, cream butter and sugar until light and fluffy; beat in vanilla and nutmeg. Gradually beat in eggnog mixture until smooth; set aside., For frosting, in another small bowl, cream confectioners' sugar and butter until light and fluffy. Beat in the cream, chocolate, cinnamon and nutmeg until smooth. Add water until frosting reaches spreading consistency., Split cakes in half; spread filling on three layers. Top with remaining layer; frost top.

Nutrition Facts : Calories 472 calories, Fat 28g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 368mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

EGGNOG OVERNIGHT FRENCH TOAST



Eggnog Overnight French Toast image

Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish's flavors. Don't worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it's great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn't hurt either.

Provided by Jerrelle Guy

Categories     breakfast, brunch, main course

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (16-ounce) day-old, plain country bread loaf (oblong or similarly shaped)
2 large eggs
1 cup granulated sugar
1 cup heavy cream
4 tablespoons unsalted butter, melted
1 tablespoon dark rum, brandy or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon coarse kosher salt
Freshly grated nutmeg, for dusting
Confectioners' sugar, for dusting

Steps:

  • Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
  • In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
  • Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
  • Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners' sugar. Serve immediately.

EGGNOG CREME-BRULEE TARTLETS



Eggnog Creme-Brulee Tartlets image

Here we combined some of the holiday season's best flavors and textures in one delicious tartlet. A tender, flaky shell holds a creamy creme brulee that's spiked with brandy to evoke eggnog, and a light coating of sugar on top is melted with a torch to create a glasslike coating that will shatter with the first forkful.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h

Yield Makes 8

Number Of Ingredients 8

1 recipe Pate Brisee
All-purpose flour, for dusting
1 1/2 cups heavy cream
1/4 cup granulated sugar
3 large egg yolks
2 teaspoons brandy
Pinch of freshly grated nutmeg
1/3 cup superfine sugar

Steps:

  • Roll out both disks of dough on a lightly floured surface to a scant 1/8-inch thickness. Using a round cookie cutter or an inverted bowl and a paring knife, cut out eight 4 1/2-inch disks. Fit into eight 3 1/4-inch ring tart molds, pressing into corners and up sides (do not trim edges). Transfer to a parchment-lined baking sheet; freeze until firm, at least 20 minutes and up to 1 day.
  • Meanwhile, bring cream and 2 tablespoons granulated sugar just to a boil in a small saucepan. Whisk together yolks and remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisking constantly, ladle about one-half of hot cream mixture into yolk mixture. Pour egg mixture into pan and cook over medium-low, stirring constantly, until thick enough for spoon drawn through it to leave a trail, 3 to 5 minutes (do not let boil). Strain mixture into a heatproof measuring cup; stir in brandy and nutmeg.
  • Preheat oven to 400 degrees. Trim dough shells flush with rims of tart molds. Line each shell with parchment and fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights; bake until golden and dry, about 1 minute more. Let cool slightly, about 10 minutes.
  • Reduce temperature to 300 degrees. Divide custard evenly among shells, filling each almost to top. Bake until custard is just set around edges, 20 to 25 minutes. Let cool in molds on a wire rack 30 minutes. Remove rings and refrigerate until chilled and set, at least 1 hour and up to 1 day.
  • Sprinkle each tart with about 2 teaspoons superfine sugar. Hold a handheld kitchen torch 3 to 4 inches above surface and move flame in a circular motion until sugar is deep golden brown. Serve immediately.

FROZEN EGGNOG MOUSSE TORTE



Frozen Eggnog Mousse Torte image

Categories     Cake     Milk/Cream     Food Processor     Chocolate     Egg     Dessert     Bake     Christmas     Almond     Pecan     Brandy     Winter     Nutmeg     Double Boiler     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 18

Crust
2 cups pecans, toasted (about 7 1/2 ounces)
1 cup blanched slivered almonds, toasted (about 4 ounces)
1/2 cup firmly packed golden brown sugar
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces imported white chocolate, finely chopped
1 cup sugar
3/4 cup water
8 large egg yolks
2 1/4 cups chilled whipping cream
1/4 cup good-quality brandy
1 tablespoon vanilla extract
3/4 teaspoon freshly grated nutmeg
Chocolate Disks and Lace
Unsweetened whipped cream

Steps:

  • For crust:
  • Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
  • Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
  • Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
  • For filling:
  • Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
  • Meanwhile, beat yolks in medium bowl until pale yellow and thick.
  • Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
  • In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
  • Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

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EGGNOG RECIPES FOR AN ALL-YEAR-ROUND TREAT! - HOME STRATOSPHERE
2022-01-24 8. A quick and easy eggnog recipe for when you suddenly crave (all you need is 5 minutes and a blender) Click here for this recipe. Besides the unhealthy amount of sugar and fat on eggnogs, probably another reason why it has become a traditional season-specific drink is that it can be hard to make.
From homestratosphere.com


CHOCOLATE EGGNOG TORTE | HAMILTONBEACH.COM
In a large mixing bowl, beat egg whites until foamy. Gradually add remaining 2 tablespoons sugar, beating until soft peaks form. Gently fold egg whites into chocolate mixture. Pour into prepared pan. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire cooling racks.
From hamiltonbeach.com


25 EGGNOG DESSERTS FOR THE HOLIDAYS - INSANELY GOOD …
2022-06-06 Dot the cranberries in between the bread and bake until it’s golden and the custard is thick. The frosting is optional, but the flavors complement the bread pudding so well. This is the kind of dish you’d make as a treat for the holidays because it’s super decadent and calorific! 21. McDonald’s Eggnog Shake.
From insanelygoodrecipes.com


EGGNOG CUSTARD TART - FOODNESS GRACIOUS
Bake in the oven for 25 minutes and golden/light brown. Let cool and turn the oven down to 325 degrees F. In another bowl add the eggs, cornstarch and both sugars. Whisk until well combined. Add the melted butter, zest, eggnog and vanilla extract …
From foodnessgracious.com


EGG NOG TART RECIPE | GET CRACKING
Bake in bottom third of oven at 375°F (190°C) until edges are a light golden colour, about 20 minutes. Remove weights and foil and let cool on rack for 15 minutes. Eggnog Filling: In a food processor, blend cream cheese, whipping cream, and sugar until creamy, about 1 minute. Add whole eggs, egg yolks, vanilla extract, nutmeg, salt, bourbon ...
From getcracking.ca


{OVERNIGHT} EGGNOG FRENCH TOAST BAKE - FIVEHEARTHOME
2020-12-04 Make the brown sugar syrup in a small pot on the stove and then pour it into the bottom of a baking dish. Add cubed French bread to the dish. Whisk together some eggs and eggnog and pour the mixture over the bread cubes in the dish. Tightly cover and refrigerate overnight. In the morning, pop the dish in the oven and bake.
From fivehearthome.com


EGGNOG RECIPES, FROM CLASSIC NOG WITH RUM TO FRENCH TOAST
2021-12-03 Homemade Rum Eggnog. Try this festive sipper on its own—or in a delicious latte (or even French toast). Leave out the rum for a nonalcoholic treat. Get the homemade rum eggnog recipe here. FILED ...
From chatelaine.com


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