Easter Pie with Eggnog

Ingredients sponge dough:

  • 175 grams of eggs
  • 65 grams of flour
  • 85 grams of fine sugar
  • 2 sachets of vanilla sugar
  • 35 grams of cornstarch
  • 2 tsp lemon zest
  • pinch of salt

Preparation of the biscuit:
1. Preheat the oven to 150C.
2. Grease the baking tin (24 cm) and line the bottom with baking paper
3. Split the eggs (at room temperature) into yolk and egg white
4. Beat the egg yolks with 35 grams of sugar to a light cream
5. Degrease a whisk and a bowl of vinegar, rinse with hot water
6. Beat the egg whites with a pinch of salt in the degreased bowl
7. Gradually add 50 grams of sugar and vanilla sugar, until it peaks
8. Gently fold the egg whites and lemon zest into the yolk cream, so that it remains fluffy
9. Sift flour and cornstarch. Fold in until smooth.
10. Note: do not spatula too much to maintain lightness
11. Pour the batter into the tin and bake for about 40-50 minutes
12. The top should be lightly colored: the sponge cake will then remain flexible
13. Let the sponge cool down, put it on a baking rack and remove the baking paper

Ingredients trempering syrup:

  • 50 ml of water
  • 45 grams of sugar
  • 25 ml A. van Wees Marasquin Esprit,
  • or Rose without Thorns Esprit

Preparation of the trempering syrup:
1. In a saucepan, bring the water and sugar to boil while stirring
2. Cook for 1 minute while stirring and remove from heat
3. Add the A. van Wees Marasquin or Roosje Zonder Thorn esprit

Ingredients of filling:

  • 100 ml of whole milk
  • 100 grams of sugar
  • 85 grams of eggs (2 large)
  • 350 ml whipped cream
  • 2 tbsp. powdered sugar
  • 8 sheets of gelatin
  • 300 ml of A. van Wees Advocaat (eggnog)
  • 1/2 vanilla pod,
  • or 10 ml A. van Wees Bourbon vanilla esprit

Preparation of the filling:
1. Soak the torn gelatin in cold water for 10-15 minutes
2. Split the eggs into yolk and egg white
3. Place the yolks in a heatproof bowl
4. Beat yolks, sugar, 100 ml cream, milk, vanilla scraps or Vanilla Esprit until foamy
5. Place the bowl on a pan of hot water over low heat
6. Heat the mixture while stirring until it forms a lightly bound custard. This takes patience!
7. Remove the bowl from the pan and dissolve the squeezed gelatin in it
8. Allow the mixture to cool to approximately 35C while stirring
9. Meanwhile beat 2 egg whites until stiff
10. Beat the rest of the whipped cream (250 ml) with the icing sugar until stiff
11. Fold in the egg whites, the whipped cream and the eggnog into the yolk mixture
12. Let it rest for a while until it is less liquid

1. Cut the cooled biscuit in half horizontally
2. Cut the top layer towards the middle in 8 points: start 2 cm from the edge!
3. Make sure the pieces stay together (see picture)
4. Spread the inside of the sponge cake with tempering syrup
5. Do not soak the biscuit, too wet is not good
6. You can save the remaining tremper syrup for another time
7. Spoon the filling onto the bottom biscuit layer: leave the outer edges free
8. Place the top on top. Press the edges together so that the biscuit tips open
9. Pour some eggnog into the resulting crater
10. Leave to set in the refrigerator for at least an hour
11. Before serving, sprinkle the cake with the trempering syrup et voilá! A delicious Easter cake.