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Dripping white chocolate “candle” cakes with eggnog sponge and nutmeg-rum buttercream icing

Katelyn Allegra
  • 0 minutes
  • Serves 1

INGREDIENTS

CAKE

12

large eggs

10

egg yolks

1 tbsp

vanilla essence

600 g

white sugar

600 g

ground almonds

165 g

white bread flour

18 g

ground cinnamon

10

egg whites

165 g

salted butter, melted

BUTTERCREAM

150 g

egg whites

225 g

castor sugar

500 g

unsalted butter, cubed and softened

3 tbsp

rum

2 tsp

freshly grated nutmeg

500 g

white chocolate, melted, to drip

3

x white birthday candles, to decorate