Eggnog bavarois cake

The perfect addition to your festive dessert line-up.

With layers of eggnog custard, chocolate sponge and a decadent rum butterscotch sauce, this stunning creation is the perfect addition to Christmas dessert lineup.

Looking for more stunning Christmas desserts or more eggnog recipes?


rum butterscotch sauce


1.Place half the custard, the rum, sugar, vanilla and spices in a medium saucepan. bring to the boil, whicking until sugar dissolves. Simmer for 2 minutes; remove from heat.
2.Place gelatine leaves in a bowl of cold water. Stand for 5 minutes or until softened. Squeeze excess water from gelatine, add to hot custard mixture; stir until dissolved. Transfer mixture to a large heatproof bowl; whisk in remaining custard. Stand for 5 minutes or until cool.
3.Grease a deep 15cm round cake pan; line base and side with two layers of baking paper, extending the paper 5cm above the edge of the pan. Cut each cake in half; reserve trimmings until required. Place one cake layer in the base of the pan.
4.Beat cream in a medium bowl with an electric mixer until medium peaks form. Fold whipped cream and custard together. Working quickly, pour one cup of custard cream over cake in pan; top with another cake layer. Repeat layering with remaining cake layers and custard cream, finishing with custard cream over the top. Use a small palette knife to level surface. Tap pan on the bench to remove air bubbles. COver; refrigerate for at least 4 hours.
5.Meanwhile make rum butterscotch sauce
6.Place skewers on an oven tray lined with baking paper. Place chocolate in a paper piping bag. Snip off the end of piping bag with scissors. Pipe tree shapes halfway up the skewers; decorate with sprinkles or cachous. Freeze chocolate until firm.
7.Remove cake carefully from pan. Insert trees into cake; crumble some of the reserved cake trimmings around the tree trunks. Serve cake with rum butterscotch sauce.

Rum butterscotch sauce

8.Combine ingredients in a small heavy-based saucepan. Bring to the boil, stirring, until sugar dissolves. Simmer for 5 minutes or until sauce thickens. Cool; refrigerate until cold and thick.

If the sauce has separated, stir well to bring it back together before serving.

Make ahead: Cake and sauce can be made a day ahead and refrigerated. Stand cake and sauce at room temperature for 45 minutes before serving.


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