Red fruit compote cake with egg liqueur

Ingredients for 1 servings:

• Fat for the mold
• 3 eggs (size M)
• 1 pinch of salt
• 80 g sugar
• 50 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 9 sheets of white gelatin
• 500 g red fruit compote
• 400 g whipped cream
• 125 ml eggnog
• Chocolate shavings
• 5 tbsp eggnog

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Grease the springform pan. Separate the eggs. Beat egg whites and salt until stiff peaks form, then add the sugar. Continue beating until the sugar has dissolved. Stir in the egg yolks one at a time. Mix the flour, starch, and baking powder, sift, and fold in. Pour the mixture into the springform pan and bake in a preheated oven at 175 degrees Celsius for 20-25 minutes. Allow to cool completely. Soak 4 and 5 gelatin leaves separately. Set aside 5 tablespoons of red berry compote for decoration. Dissolve 4 gelatin leaves and stir in 3 tablespoons of red berry compote. Then stir everything into the compote. Pour the compote onto the cake base. Chill for about 2 hours. Whip 400g of cream until stiff peaks form. Dissolve 5 gelatin leaves and mix with 2 tablespoons of egg liqueur, then fold into the remaining liqueur cream. Pour the egg liqueur cream onto the red berry compote. Chill for 3 hours. Whip 300g cream until stiff peaks form. Decorate the sides and top of the cake with it. Garnish with chocolate curls, red fruit compote, and eggnog. Tip: This cake freezes perfectly. It’s also delicious with green fruit compote.