Mandarin eggnog cake

Ingredients for 1 servings:

• 4 eggs
• 60 g butter or margarine, soft
• 60 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 160 g almond(s), ground
• 2 tbsp breadcrumbs
• ½ tsp baking powder
• 8 sheets of gelatin
• 2 can/n mandarin oranges, 314 ml each
• 250 g sour cream or crème fraîche
• 5 tbsp eggnog
• 200 ml egg liqueur
• 2 tbsp eggnog
• 200 g whipped cream
• 200 g sour cream, thickened
• 34 wafer rolls with milk chocolate
• 1 tsp pistachios, chopped
• Fat for the mold
• Breadcrumbs for the form
• 50 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

Tastes super delicious – even during Advent

Grease a springform pan and dust with breadcrumbs. Separate the eggs. Cream together butter or margarine with 60g sugar, 1 sachet of vanilla sugar, and a pinch of salt. Mix the ground almonds, 2 tbsp breadcrumbs, and baking powder and stir in. Beat the egg whites until stiff peaks form and fold in portions. Pour into the pan. Bake in a preheated oven at 175°C (top/bottom heat) for about 30 minutes. Allow to cool. Soak the gelatin in cold water. Drain the mandarins and set aside 8 fruit wedges. Beat the sour cream until creamy, gradually adding 50g of sugar. Squeeze out the gelatin and dissolve according to the package instructions. First stir in 5 tbsp advocaat, then stir everything into 200ml advocaat. Chill until the mixture begins to set (about 15 minutes). Whip 200g cream until stiff peaks form. Fold in the sour cream, eggnog mixture, and the reserved mandarin oranges. Place a cake rim around the base. Spread some liqueur cream around the edge of the base and place the wafer rolls vertically on top. Pour in the remaining liqueur cream and smooth it down. Refrigerate the cake for about 6 hours. Whip 150g of cream until stiff. Decorate the eggnog cake with cream, the remaining mandarin orange segments, 2 tablespoons of eggnog, and pistachios.