Eggnog cake with mixed berries

Ingredients for 1 servings:

• 3 eggs
• 125 g butter
• 125 g sugar
• 150 g chocolate, grated (dark)
• 125 g hazelnuts, ground
• ½ tsp cinnamon
• 1 tsp baking powder
• 400 g berries, mixed frozen
• ¼ liter cherry juice
• 1 pack of pudding powder, vanilla
• ½ liter cream
• 2 packs of cream stiffener
• 1 tbsp powdered sugar
• n. B. eggnog

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Beat the butter and sugar until light and fluffy. Gradually stir in the egg yolks. Briefly stir in the nuts, chocolate, cinnamon, and baking powder. Beat the egg whites until stiff and fold in. Pour the batter into a 26cm (10″) cake tin lined with baking paper and bake at 180°C (350°F) for about 30 minutes. Let the base cool. For the topping, bring the cherry juice and custard powder to a boil and fold in the frozen berries. Spread the mixture over the base (first place a cake ring around the base) and let cool. Whip the cream with the icing sugar until stiff and spread over the cake. Decorate with the advocaat. Non-alcoholic version: Instead of advocaat, you can also use vanilla sauce or strawberry sauce for decoration. The base also makes an excellent cake base, for example for strawberries or bananas.