John Myers
Ingredients for 1 servings:
- 5 eggs
- 1 pinch of salt
- 3 tbsp water
- 170 g sugar
- 1 tsp cinnamon
- 1 tsp. clove powder
- 100 g hazelnuts, ground
- 100 g almonds, ground
- 2 tbsp cocoa powder, unsweetened
- ½ tsp baking powder
- 2 tbsp rum
- 2 cups of cream
- 2 packs of cream stiffener
- 2 packets of vanilla sugar
- n. B. eggnog
- e.g. chocolate sprinkles
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
For the batter, first separate the eggs. Beat the egg whites with the salt until frothy. Then mix the egg yolks with the water and beat with the sugar until creamy. Add the cinnamon, cloves, hazelnuts, almonds, cocoa, baking powder, and rum to the egg yolk mixture and mix well. Then carefully fold in the beaten egg whites. Pour the batter into a greased springform pan. Baking time: approx. 30 minutes at 170°C (top and bottom heat). After baking, remove the cake from the pan and allow to cool completely. Then cover the base with the pan again. For the frosting, whip the cream with the cream stiffener and vanilla sugar until stiff and then spread on the cake base, reserving a small amount of the cream for decoration. If desired, spread the advocaat evenly over the cake with a spoon. Now decorate the cake with the remaining cream using a piping bag and sprinkle chocolate sprinkles on the cake.
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