Eggnog cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 8 sheets of gelatin, alternatively 1 1/2 p. ground. gelatin
• 100 g butter
• 100 g powdered sugar
• 2 packets of vanilla sugar
• 3 eggs
• ¼ liter eggnog
• 2 cups of cream
• 2 packs of wafer rolls

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Make a sponge cake from the dough ingredients, pour into a springform pan and bake at 150°C for 15-20 minutes, then let cool. Soften the gelatin. Beat the butter, powdered sugar, and vanilla sugar until creamy. Separate the eggs. Stir in the egg yolks and liqueur (except for 2 tablespoons). Dissolve the gelatin and stir in. Allow the mixture to set slightly. Whip the cream until stiff. Set aside about 1/4 of this. Whip the egg whites until stiff. Fold the cream, then the egg whites into the liqueur cream. Spread a little of this around the edge of the sponge cake. Then place a ring around the cake. Arrange the biscuit rolls around the edge, chocolate-side up. Spread the remaining liqueur cream over the base. Pipe the remaining cream in tufts onto the cake and drizzle with the remaining liqueur. Chill the cake for 4-5 hours.