Whisky Christmas cake

Ingredients for 1 servings:

• 8 egg yolks
• 125 g sugar
• 4 tbsp water
• 100 g flour
• 4 tbsp cocoa
• 1 tsp baking powder
• 4 class jar whiskey (shot glasses)
• 1 pack of gingerbread
• 1 pack of pudding powder (chocolate)
• ¼ liter of milk
• 2 class jar whiskey (shot glasses)
• 800 g whipped cream
• 2 packets of vanilla sugar
• 4 tbsp cocoa powder, instant, e.g. B. Kaba
• Sugar
• Gingerbread for decorating
• Chocolate shavings for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the sponge cake, beat the egg yolks, sugar, and water until frothy. Mix the flour, baking powder, and cocoa powder and add gradually. Pour into a springform pan and bake for 50 minutes at 180°C. After baking, let the base cool on a wire rack. Drizzle the base with 4 glasses of whiskey. For the filling, cover the base with the gingerbread cookies. Then place a cake ring around the base. Make the chocolate pudding using only 1/4 liter of milk, but add 2 more glasses of whiskey. Spread the pudding over the gingerbread cookies. Fill any gaps between the gingerbread cookies with it. Let the pudding cool. Whip the cream, gradually adding the cream stabilizer. Reserve 3 tablespoons of cream for decoration. Add the cocoa powder to the cream. Spread the cream mixture over the cake and smooth it down. Decorate with chocolate shavings, pipe rosettes with the white cream, and garnish with gingerbread pieces.