Eggnog cake from the tray

Ingredients for 1 servings:

• 6 m.-sized eggs
• 200 g hazelnuts, ground
• 150 g sugar
• 1 packet of pudding powder (vanilla flavor)
• 1 packet of baking powder
• 1 pinch of salt
• 1 shot of brown rum
• 400 g chocolate shavings
• 6 cups of cream
• 150 g sugar
• 3 sachets of gelatin powder (Gelantinefix)
• 1 bottle of eggnog
• 100 g chocolate shavings for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours 55 minutes

fantastically delicious (alcoholic)

Preheat the oven to 170°C. Line a baking sheet with baking paper and place a square baking rim on it. For the base, separate the eggs and beat the egg whites until stiff peaks form. Whisk the egg yolks with the sugar and a little rum until frothy. Mix the ground nuts with the pudding powder, baking powder, and a little salt and stir into the egg yolk mixture. Finally, stir in the chocolate shavings and then fold in the beaten egg whites. Immediately pour the mixture onto the baking sheet and place in the oven. Bake for approximately 15-20 minutes on the middle rack. The surface should be golden brown. Let the finished base cool on the baking sheet, leaving the baking rim on. Once cooled, remove the baking rim and peel off the baking paper. Place the base back on the baking sheet or on a cake plate (if you have one that large). Place the baking rim back around the base. Once the base has cooled, you can make the eggnog cream. Under no circumstances should you add these to the base while it is still warm! In a tall container, whip 2 cups of cream with a mixer until stiff peaks, adding 1 sachet of gelatin fix as you go. Pour the whipped cream into a large bowl, rinse the mixing bowl briefly, and whip the next 2 cups of cream until stiff peaks. If you have a large food processor, you can of course whip everything at once. Add 3/4 bottle of advocaat and the sugar to the whipped cream. Mix everything carefully. Pour the rest of the advocaat into a tall container (e.g., a cream mixer) and mix in the last sachet of gelatin fix with a mixer. Pour the advocaat cream onto the base, smooth it down, and carefully spread the remaining advocaat over the cream. The cake now needs to go in the fridge for at least 2 hours so that the gelatin sets the mixture. However, I usually chill it for at least 5-6 hours longer. Then remove the baking edge and decorate the cake with chocolate shavings (if desired), then cut it into slices. Of course, the recipe can also be made smaller and in a round pan. Simply halve the quantities!