Waffle roll eggnog cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 3 eggs
• 100 g butter, soft
• 100 g powdered sugar
• 2 tbsp vanilla sugar
• 250 ml egg liqueur
• 500 g whipped cream
• 8 sheets of gelatin
• 2 tbsp chocolate shavings
• 45 wafer rolls, half dipped in chocolate

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 35 minutes

A feast for the eyes and palate: creamy and crispy

Beat the eggs with 3 tablespoons of lukewarm water for 5 to 7 minutes until frothy. Then stir in the sugar for 3 to 4 minutes. Sift in the flour and cocoa powder and fold in. Pour the mixture into a 26 cm springform pan lined with baking paper and bake at 175°C (top/bottom heat) for about 20 minutes. After baking, remove from the pan and allow to cool. Soften the gelatine in cold water. Separate the eggs. Beat the butter, powdered sugar, and vanilla sugar until creamy. Stir in the egg liqueur (except for 2 tablespoons) and egg yolks. Squeeze out the gelatine, dissolve it over low heat, and then stir it into the liqueur mixture. Chill the mixture until it begins to set. Whip the cream until stiff peaks, setting aside a quarter of it. Whip the egg whites until stiff peaks and fold them into the liqueur mixture along with the remaining cream. Place the rim of the springform pan around the chocolate base. Spread some liqueur cream around the edge and place the wafer rolls, alternating the chocolate and wafer sides, close together on the edge of the springform pan. Pour in the remaining liqueur cream, smooth it out, pipe the reserved cream onto the cake in tufts, and drizzle the tufts with the remaining eggnog. Sprinkle with chocolate shavings and let the cake set in the refrigerator for 4 to 5 hours. Remove the rim of the pan before serving.