Eggnog cake

Ingredients for 6 servings:

• 100 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 250 g hazelnuts, ground
• 125 g chocolate, finely grated
• 2 tbsp rum
• 6 eggs, including the yolk
• 6 eggs, including the egg white
• 2 packs of whipped cream
• 2 packs of cream stiffener
• 2 tsp baking powder
• Egg liqueur, as desired

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

Mix all the base ingredients, except the egg whites, into a batter. The amount of egg liqueur depends on your taste; I use 1 shot glass for the batter. Beat the egg whites until stiff and carefully fold in. The batter should be baked in a 26cm tin at 180°C for about 40 minutes and then cool thoroughly. Whip the whipped cream with the cream stiffener until stiff and spread it on the top and around the edges of the base. Now create a 2cm-high border of whipped cream around the edge using the piping nozzle to prevent the egg liqueur from running off. Finally, pour the egg liqueur (I use 6 shot glasses here) onto the base, being careful not to let it break through the edges. This cake also makes a great party cake, as it’s easy to write on or decorate with a cream nozzle.