Egg Nog Filling For Cake Recipes

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

Steps:

• Combine flour and a small amount of eggnog in a pan; stir until smooth.
• Stir in remaining eggnog; bring to a boil, stirring constantly...I use a whisk for this.
• Cook and stir constantly for 2 minutes.
• Cool COMPLETELY.
• In large bowl or using stand mixer,cream butter and sugar; add vanilla and nutmeg.
• Gradually beat in cooled eggnog mixture...split 2 layer cake and use filling on three layers.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 8-inch round cake pans.
• For the Cake: In a large mixing bowl, beat together the cake mix, eggs, 2 cups eggnog, melted butter, nutmeg, and 1/2 tsp rum flavored extract. Divide the batter evenly between the two prepared cake pans.
• Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven to cool on wire racks.
• For the Filling: Mix together the vanilla pudding mix, 2 cups eggnog, and 1/2 teaspoon rum flavored extract in a medium bowl. Cover with plastic wrap and refrigerate until firm, about 30 minutes.
• For the Whipped Topping: In a small bowl, sprinkle gelatin over the cold water, allow to stand for 5 minutes to soften and then stir until the gelatin is fully dissolved. Whip the heavy cream in a large mixing bowl to soft peaks. Add the sugar, gelatin, and 1/2 teaspoon rum flavored extract, and continue whipping to stiff peaks. Refrigerate until ready to use.
• To Build the Cake: Remove the cakes from the cake pans. Place one round onto a serving plate. Spoon the filling onto the cake round, and spread over the cake evenly. Place the second cake round on top of the filling. Cover the top and sides of the layered cake with the whipped topping. Refrigerate until ready to serve.