Mocha eggnog cake

Ingredients for 1 servings:

• Fat, for the bottom of the mold
• 4 eggs
• 150 g sugar
• 5 tbsp sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 100 g cornstarch
• 1 tsp baking powder
• 2 sheets of white gelatin
• 700 g whipped cream
• 2 tsp instant coffee
• 50 g chocolate, mocha or dark chocolate
• 7 tbsp eggnog
• 3 tbsp chocolate shavings
• 16 pieces of confectionery, chocolate mocha beans for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Grease the bottom of a 26cm springform pan. Beat the eggs, 150g sugar, 1 sachet of vanilla sugar, and salt for about 8 minutes until frothy. Sift in the flour, cornstarch, and baking powder and fold in. Pour into the pan and level off. Bake in a preheated oven at 175°C for 30-40 minutes. Remove from the pan and allow to cool. Soak the gelatine in cold water. Whip 200g heavy cream until stiff, then drizzle in the instant coffee and 3 tablespoons of sugar. Finely chop the chocolate and fold it in. Cut the sponge cake in half horizontally. Spread the mocha cream on the bottom layer. Place the second layer on top. Whip 200g heavy cream until stiff, then drizzle in 1 tablespoon of sugar and 1 sachet of vanilla sugar. Squeeze out the gelatine and dissolve it over low heat. Stir 4 tablespoons of egg liqueur, a spoonful at a time, into the dissolved gelatine. Fold into the stiff cream. Spread on the second layer. Place the third layer on top. Chill the cake for about 5 hours. Whip 300g of the cream until stiff, adding 1-2 tablespoons of sugar. Cover the cake with 2/3 of the cream. Fill a piping bag with a star nozzle with the remaining cream. Pipe tufts onto the cake. Spread 3-4 tablespoons of advocaat in the center. Sprinkle the cake edges with chocolate shavings. Decorate the cake with mocha beans.