Unleash Your Inner Chef: Try this Eggnog Cake Recipe without Stand Mixer! Italian Zabaione Cake!

Are you looking for an easy, no-mixer eggnog cake recipe? Look no further! This cake is perfect for festive occasions – make it for Christmas, New Year’s, or any special occasion! In Italy, we call this cake “Torta Duchessa”! It is a layered cake with pastry cream, zabaione, hazelnut shortcrust pastry, and chocolate ganache.

Not only is this cake easy to make, it’s also decadent and delicious. Everyone will ask you how did you do it because it seems so difficult! Try it out today and see for yourself how easy it is to unleash your inner chef!

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INGREDIENTS & INSTRUCTIONS:

Pastry Cream
-250 ml milk (1 cup plus 1 tbsp)
-65 g heavy cream (¼ cup)
-1 vanilla pod
-70 g egg yolks (about 2/3 eggs) (2½ oz)
-120 g sugar (½ cup plus 1 tbsp)
-25 g all-purpose flour (3 tbsp plus 1 tsp)

Heat the milk with heavy cream and vanilla pod. Separately, whisk the egg yolks with the sugar and flour until they are frothy. When the milk boils, add it to the egg cream and reheat for 1 minute, until thick and smooth. Allow to cool completely.

Italian Eggnog – Zabaione
-90 g egg yolks (about 5/6 eggs) (3¼ oz)
-120 g sugar (½ cup plus 1 tbsp)
-30 g all-purpose flour (¼ cup)
-100 ml Marsala (⅓ cup plus 1 tbsp)
-50 ml Zibibbo (or Marsala) (3 tbsp plus 1 tsp)

Whisk egg yolks with sugar and flour, until creamy. Lightly heat the wines in a saucepan. Add the egg cream to the wines, and while stirring constantly, cook over a low heat until it reaches a temperature of 80°C or until nice and thick. Allow to cool completely.

Chocolate Ganache
-180 g heavy cream (¾ cup)
-200 g dark chocolate, 50% (7 oz)
-150 g pastry cream (⅔ cup)

Bring the heavy cream to the boil, turn off the heat and add the chocolate. When the chocolate has melted, add 150 grams (⅔ cup) of prepared pastry cream and stir until you obtain a homogeneous mixture. Allow to cool.

Hazelnut flour discs
-180 g hazelnut or almond flour (1¾ cups plus 1 tbsp)
-220 g 00 flour or all-purpose flour (1¾ cups plus 1 tbsp)
-180 g sugar (¾ cup plus 2 tbsp)
-Grated zest of 1 lemon
-180 g butter (1½ sticks plus 1 tbsp)

Mix the hazelnut flour, butter, sugar, flour and lemon zest to obtain a dough similar to shortcrust pastry. Cover and let rest in the refrigerator for about an hour. Once cooled, roll out 3 identical discs (about 24 cm in diameter and 6-7 mm thick) on baking paper with the help of a rolling pin and bake them in the preheated oven at 160°C (320°F) for 20 minutes. Let them cool.

Assemble & Decor
-Hazelnut biscuits
-Pastry cream
-Zabaione
-Chocolate ganache
-Chopped hazelnuts
-Powdered sugar
-Candied cherries
-Granulated sugar

Take a disk of hazelnut paste, place it on a flat plate and spread a layer of cream. Place the second disc and cover with eggnog. Cover with the third disc, then spread the chocolate ganache on the edges of the three discs, filling the cracks and add the chopped hazelnuts on the edge of the cake. Top with icing sugar. Make tufts of chocolate cream on top of the first disc. Place a candied cherry coated with granulated sugar on each tuft. Keep in the fridge and take it out at least 1 hour before enjoying it.

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Best holiday afternoon cake and not only: hazelnut and zabaione to make the perfection. Torta Duchessa, a traditional Italian recipe! INGREDIENTS (8–10 servings): Pastry Cream: -250 ml milk -65 g heavy cream -1 vanilla pod -70 g egg yolks (about 2/3 eggs) -120 g sugar -25 g all-purpose flour.

Heat the milk with heavy cream and vanilla pod. Bring to the boil. Separately, whisk the egg yolks with the sugar and flour until they are frothy. When the milk boils, add it to the egg cream and reheat for 1 minute, until thick and smooth. Allow to cool completely.

Italian Eggnog – Zabaione: 90 g egg yolks (about 5/6 eggs) -120 g sugar -30 g all-purpose flour -100 ml Marsala -50 ml Zibibbo (or Marsala). Whisk egg yolks with sugar and flour, until creamy. Lightly heat the wines in a saucepan.

Add the egg cream to the wines, and while stirring constantly, cook over a low heat until it reaches a temperature of 80°C or until nice and thick.

Meanwhile, if you like my videos, please LIKE and SUBSCRIBE to this channel. This is very important to me, and you will give me the impetus to publish new recipes. Activate the BELL to be updated when new videos come out! Allow to cool completely.

Chocolate Ganache: 180 g heavy cream -200 g dark chocolate, 50% -150 g prepared pastry cream. Bring the heavy cream to the boil. Turn off the heat and add the chocolate. When the chocolate has melted, add 150 grams of prepared pastry cream and stir until you obtain a homogeneous mixture. Allow to cool.

Hazelnut shortcrust pastry discs: 180 g hazelnut or almond flour -220 g 00 flour or all-purpose flour -180 g sugar -Grated zest of 1 lemon -180 g butter. Mix hazelnut flour, butter, sugar, flour and lemon zest to obtain a dough similar to shortcrust pastry.

Cover and let rest in the refrigerator for about an hour. Once cooled, roll out 3 identical discs (about 24 cm in diameter and 6-7 mm thick) on baking paper with the help of a rolling pin. Bake in the preheated oven at 160°C for about 20 minutes. Let them cool.

Assemble & Decor: You will need: Hazelnut biscuits, Pastry cream, Italian eggnog, Chocolate ganache, Chopped hazelnuts, Powdered sugar, Candied cherries, Granulated sugar. Take a disk of hazelnut paste, place it on a flat plate and spread a layer of cream. Place the second disc and cover with eggnog.

Cover with the third disc, then spread the chocolate ganache on the edges of the three discs, filling the cracks. Add the chopped hazelnuts on the edge of the cake. Top with icing sugar. Make tufts of chocolate cream on top of the first disc.

Place a candied cherry coated with granulated sugar on each tuft. Keep in the fridge and take it out at least 1 hour before enjoying it. Buon Appetito! If you have any questions, write them in the COMMENTS, and I’ll get back to you as soon as possible! Thank you for watching!

Unleash Your Inner Chef: Try this Eggnog Cake Recipe without Stand Mixer! Italian Zabaione Cake!

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