Eggnog poppy seed cake

Ingredients for 1 servings:

• 4 eggs, M
• 100 g sugar
• 150 g flour
• 2 tsp baking powder
• 1 pack of poppy seed cake
• 1 small jar of cranberries, thickened wild cranberries
• 1 pack of pudding powder (Galetta pudding cream for 500 ml milk)
• 150 ml egg liqueur, thick
• 250 ml milk
• 3 tbsp egg liqueur, for soaking
• 400 ml whipped cream
• 1 sachet of gelatine – fix

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 50 minutes

For the cake base, beat the eggs in a mixing bowl with a mixer (beaters) on highest speed for 1 minute until frothy, sprinkle in the sugar while stirring and beat the mixture for a further 5 minutes. Gradually stir in the poppy seed mixture. Mix the flour and baking powder and stir in briefly on the lowest speed. Smooth the batter in the springform pan. Bake for 25 minutes at 160°C on the second rack at fan speed. Turn the base out onto a wire rack lined with baking paper and leave to cool without the springform pan base. Peel back the paper and cut it in half horizontally. Place the bottom layer on a cake plate and spread the wild cranberries evenly on top. Filling: Mix the milk and advocaat well in a bowl, slowly stir in the galetta. Spread the cream evenly over the cranberries and place the top layer on top, drizzle with 3 tablespoons of advocaat. Briefly whip the cream, slowly add the gelatin fix and beat until stiff, reserving about 1/3 of this for decoration. Spread the cream over the top layer and spread a thin layer of cream around the edges of the cake. Decorate with whipped cream puffs as desired. Refrigerate the cake for a few hours.