Eggnog spring cake

Ingredients for 1 servings:

• 7 egg yolks
• 160 g sugar
• 1 pinch of salt
• 1 lemon(s), the juice
• 1 packet of vanilla sugar
• 7 protein
• 140 g flour
• n. B. Sugar for sprinkling
• 200 g pureed apricot jam, for spreading
• some whipped cream for decoration
• some marzipan, green
• 250 ml milk
• 1 egg yolk
• 30 g pudding powder (vanilla)
• 50 g sugar
• ⅛ liter eggnog
• 4 sheets of gelatin
• some water or rum for the gelatin
• 500 ml cream, whipped

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

Very tasty and fresh – creamy!

For the sponge cake, beat 7 egg yolks with 60g sugar, salt, lemon juice, and vanilla sugar until frothy. Beat the egg whites with 100g sugar until stiff peaks and fold into the egg yolk mixture. Finally, sift the flour and fold in. Spread the entire mixture onto a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for approx. 12-15 minutes. Turn the still-hot sponge cake out onto a sheet of baking paper sprinkled with sugar and carefully peel off the baking paper. Then spread the sponge cake with the strained apricot jam and, while still warm (so it doesn’t break), shape it into a roulade. Only then allow to cool completely. Then cut the roulade into approx. 17 slices and line a springform pan all around and close together on the base. For the cream, mix a little milk with 1 egg yolk and custard powder. Bring the remaining milk to a boil with 50g sugar. Add the mixed custard powder and cook until pudding-like, then let it cool. Soak the gelatin in a little water according to the package instructions, then dissolve it in a little hot water or rum. Whisk the cooled cream with the egg liqueur until smooth. Stir in the gelatin and fold in the 500 ml of whipped cream. Pour the cream into the cake ring—not quite to the top, otherwise it will overflow—and smooth the surface well. Refrigerate the cake for 2-3 hours, then remove from the tin. Pipe “petals” of whipped cream onto the cake and garnish with green marzipan leaves.