Eggnog cake

Ingredients for 1 servings:

• 6 eggs
• 375 g flour
• 375 g sugar
• 3 packets of vanilla sugar
• 1 ½ packets of baking powder
• 1 ½ cup(s) oil
• 1 ½ cup(s) eggnog
• 200 g butter, soft
• 1 packet of pudding powder (vanilla)
• 500 ml milk
• 4 tbsp sugar
• some jam (strawberry/cranberry or wild berry)
• 2 marzipan covers, finished, as well as decoration

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Ideal for birthdays etc., recipe is intended for a book-shaped baking pan! For the batter, beat the eggs with sugar and vanilla sugar until frothy, sift the flour with the baking powder, mix and add to the batter. Mix in the oil and advocaat. Grease the book-shaped baking pan and dust with breadcrumbs. Preheat oven to 160 degrees fan-assisted oven and bake for at least 40-50 minutes, it’s best to do a skewer test and leave in the oven for longer if necessary, and cover if necessary so that it doesn’t get too brown. However, I would recommend checking after 30 minutes, I usually do it by feel. In the meantime, the butter should be cut into pieces and be soft, important: room temperature! Cook the pudding according to the instructions and also let it cool to room temperature. Only then mix the butter with the pudding, otherwise the butter may curdle. Let the cake cool and then cut it in half horizontally. Spread jam on top, just a thin layer, then add buttercream, put the lid on and spread with some of the remaining buttercream to ensure the marzipan cover stays in place. Decorate or decorate as desired! To be honest, I always use two ready-made marzipan covers for the marzipan cover and adjust them to fit. You can also use the ingredients for another cake, round or square. Another good option is fondant, which I often use as a cover. I kept the same amount of batter for a 28cm springform pan, but it was nice and tall so that you could cut it horizontally four times, or subtract 1/3 from the batter for a 26cm springform pan.