Eggnog cake

Ingredients for 1 servings:

• 5 eggs
• 110 g sugar
• 1 pinch of cinnamon
• 1 tsp baking powder
• 5 tbsp water, lukewarm
• 1 packet of vanilla sugar
• 200 g hazelnuts, ground
• 5 tbsp cocoa powder, instant (e.g. Kaba)
• 3 cups whipped cream, whipped
• n. B. eggnog
• Fat for the mold

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

easy to prepare

Preheat oven to 180°C and grease a springform pan. Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with sugar and water. Add the vanilla sugar and cinnamon and beat again. Add the hazelnuts and cocoa powder. Beat the mixture until smooth, then fold in the baking powder and beaten egg whites. Pour the batter into the springform pan. Place in the preheated oven and bake for about 45 minutes. Let the cake base cool, then cut it in half horizontally. Spread a layer of cream and place the lid on top. Cover with the same amount of cream. Now spread a layer of advocaat on top and decorate as desired. Tip: For a 2-tier cake, I double the batter recipe and divide it evenly between 2 springform pans. Increase the amount of cream by 1-2 cups, depending on your taste.