Eggnog cream cake

Ingredients for 1 servings:

• 75 g flour
• 50 g butter
• 25 g sugar
• 6 eggs, class M
• 200 g sugar
• 200 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 20 g cocoa powder, unsweetened
• 600 g cream
• 100 g orange juice
• 100 g egg liqueur
• 4 sheets of gelatin
• 300 g cream, for spreading
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 100 g almond(s), sliced, roasted; for the crust
• 80 g egg liqueur, decoration
• ½ sheet of gelatine, for e-liqueur
• jam

Instructions

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

E-liqueur can also be replaced with orange juice

Sponge cake base: Beat sugar and eggs until fluffy. The mixture must be stiff! Sift the cornstarch with the flour and baking powder and fold it into the mixture using a wooden spoon. Pour half of the mixture into a paper-lined springform pan. Color the other half with cocoa powder and pour it into the same springform pan. Bake at 160°C for about 20 minutes. Both pans can be baked together using a fan oven. Shortcrust pastry base: Make a dough using the shortcrust pastry ingredients, roll out a thin base, and bake at 170°C for about 10 minutes until golden brown. Cream: Squeeze out the gelatin, which has been soaked in cold water. Warm the orange juice and egg liqueur and dissolve the gelatin in it. Whip the cream well, stir some of the cream into the cold, but not yet set, gelatin. Quickly stir the gelatin cream into the remaining cream. Assembly: Spread the shortcrust pastry base thinly with a little jam and place half a white sponge cake on top. Cover with a thin layer of cream. Cover with a cake ring. Cut out two or three rings from the chocolate sponge cake. Place the outer ring in the tin. Then the next ring, leaving a space for the cream. Continue in this way until the rings are used up. The thinner the rings, the more layers will be visible when cut. Fill the spaces between the rings with cream and spread the remaining cream. Press the second sponge cake on top. Let the cake cool in the fridge. Whip the 300g of cream, mix the cream stiffener with the vanilla sugar and quickly fold in. Cover the cake and decorate the top with dots of cream. Dissolve half a sheet of softened gelatine with advocaat. Pour the liqueur (not warm) into the cream ring to create a mirror. Sprinkle the edge of the cake with the sliced, roasted almonds. The advocaat can also be replaced with orange juice. Soaking the sponge cake in advocaat is also a good idea.