Eggnog cake

Ingredients for 1 servings:

• 6 eggs
• 100 g chocolate (dark chocolate), in pieces
• 200 g almonds
• 80 g butter, soft
• 70 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 25 g rum
• 25 g brandy
• 400 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 200 g egg liqueur
• 75 g chocolate shavings

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 15 minutes

for the Thermomix TM31

For the batter, crack and separate the eggs. Attach the whisk attachment. Put the egg whites in the mixing bowl and beat for 3-3 1/2 minutes on speed 4 until stiff peaks, then transfer to a bowl. Remove the whisk attachment. Put the chocolate and almonds in the mixing bowl and chop for 10 seconds on speed 8. Add the butter, sugar, vanilla sugar, baking powder, rum, brandy, and egg yolks and beat for 20 seconds on speed 5. Attach the whisk attachment. Add the beaten egg whites and beat in for 10 seconds on speed 2. Pour the batter into a greased springform pan (26 cm diameter) lined with baking paper and bake in a preheated oven at 175°C for approx. 40 minutes. Allow the base to cool completely before using! For the topping, attach the whisk attachment. Put the cream, cream stiffener, and vanilla sugar in the cold mixing bowl and beat on speed 3 until stiff peaks reach the desired consistency. Cover the cooled base with 3/4 of the cream. Place the remaining cream into a piping bag and pipe a circle around the base. Spread the eggnog evenly over the cream within the circle. Decorate the cake edges with chocolate shavings. Refrigerate the cake for at least 2-3 hours to set. Note: Serves 16. Each serving contains 340 kcal, 25 g fat, 7 g protein, and 17 g carbohydrates. Variations: First, top the base with cooked pear slices or spread with cranberries.