Pudding mousse cake with egg liqueur

Ingredients for 1 servings:

• 3 m.-sized eggs
• 90 g sugar
• 90 g flour
• 50 ml egg liqueur, thick
• 1 tsp baking powder
• 1 tsp cocoa powder
• 1 tbsp Ready-made product (cocoa drink) or milk
• 700 ml milk, 3.5% fat
• 200 ml egg liqueur
• 2 packs of pudding powder (vanilla flavor with real vanilla pod)
• 2 egg yolks
• 8 sheets of gelatin
• 70 g chocolate, white
• 60 g butter
• 250 ml cream
• 1 can peach(s), 850 ml content
• 1 can of tangerine(s)
• e.g. chocolate rolls

Instructions

Working time approx. 55 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes

For the sponge cake, beat the eggs and sugar until frothy, then gradually stir in the egg liqueur. Mix the flour and baking powder and fold in the sifted flour with a whisk. Halve the dough, sift the cocoa powder into one half and add 1 tablespoon of liquid cocoa powder or milk. Using a tablespoon, alternately drop the light and dark batter from the center onto a baking dish lined with baking paper. Bake in a preheated oven (160°C fan/convection oven) on the second shelf from the bottom for 15-20 minutes, then let cool. For the custard mousse, soak the gelatine for 5 minutes. Mix the custard powder with the egg yolks and 12 tablespoons of milk. Bring the remaining milk to a boil, remove from the heat, stir in the mixed custard powder, and cook for 1 minute while stirring. Dissolve the finely chopped chocolate and butter in the cream and let cool slightly. Squeeze out the gelatine lightly and dissolve it in the custard while stirring. Let the pudding cool, stirring occasionally to prevent a skin from forming, then whip the cream until stiff peaks form and fold in. Reserve 1 large cup of the cream for the decoration. Place a deep cake ring around the sponge cake, arrange finely diced and well-drained peaches on top, spread the pudding mousse over it, and refrigerate to set. Pipe the remaining cream into a piping bag and decorate the cake with mandarin orange pieces and chocolate curls. This cake can be made a day in advance, and it will still taste delicious two days later.