Tender meringue layers are filled with almond praline candy and a whipped eggnog cream in this luscious cake.
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1 1/2 cups slivered almonds
8 large Land O Lakes® Eggs, separated
2 large Land O Lakes® Eggs (whites only)
1 cup sugar
1/3 cup fine dry bread crumbs
1 1/4 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup sugar
3/4 cup slivered almonds
Eggnog Whipped Cream
1/2 cup firmly packed brown sugar
1/4 cup prepared eggnog
2 cups Land O Lakes® Heavy Whipping Cream
Heat oven to 325°F. Grease 15x10x1-inch baking pan. Line pan with waxed paper, extending about 1 inch over ends of pan; grease well. Set aside.
Place almonds into 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.) Set aside.
Beat 10 egg whites at high speed in bowl until stiff peaks form. Transfer to another bowl; set aside.
Beat 8 egg yolks at medium speed in same bowl until thick and lemon-colored. Add 1 cup sugar; continue beating until very thick.
Add ground almonds and all remaining cake ingredients except powdered sugar. Beat at low speed until well mixed. Gently stir about 1 cup beaten egg whites into almond mixture. Gently stir in remaining beaten egg whites just until mixed.
Spread batter into prepared pan. Bake 30-40 minutes or until golden brown and edges begin to pull away from sides of pan.
Lightly sprinkle top of hot cake with powdered sugar. Invert cake onto large clean cloth towel; peel off waxed paper. Cool completely.
Line baking sheet with aluminum foil. Place 3/4 cup sugar in 10-inch skillet. Cook over medium heat, stirring occasionally, 10 minutes or until sugar melts and turns golden brown. Quickly stir in 3/4 cup slivered almonds until well coated. Spread nut mixture onto aluminum foil-lined baking sheet. Cool completely.
Break praline into small pieces, reserving several pieces to use as garnish. Place praline pieces in 5-cup blender container or food processor bowl. Cover; blend at high speed 30 seconds or until finely ground with smaller chunks; set aside.
Combine brown sugar and eggnog in bowl. Beat at high speed, gradually adding whipping cream, until stiff peaks form.
Cut cake crosswise into four equal (about 10x3 1/2-inch) strips. Place 1 cake strip onto serving plate. Frost with about 1/2 cup eggnog-whipped cream; sprinkle with 1/3 cup ground praline. Repeat stacking layers of cake, eggnog-whipped cream and ground praline. Frost top and sides of cake with eggnog-whipped cream. Sprinkle top with praline; pipe decorative designs with eggnog-whipped cream. Refrigerate at least 2 hours or overnight.
Garnish with reserved praline pieces just before serving. Store refrigerated.