Conny's eggnog cake

Ingredients for 1 servings:

• 80 g butter, soft
• 80 g sugar
• 1 packet of vanilla sugar
• 4 eggs, separated
• 200 g ground almonds
• 100 g dark chocolate, grated
• 1 tsp baking powder
• 2 tbsp eggnog
• 500 ml cream
• 2 packs of cream stiffener
• 125 ml eggnog
• Chocolate shavings for decoration
• 6 tbsp cranberries as desired

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the sponge cake, beat the butter with a hand mixer on high speed until fluffy. Gradually stir in the sugar and vanilla sugar until the mixture is thickened. Gradually beat in the egg yolks. Mix the almonds with the baking powder and chocolate and stir into the batter in portions on medium speed, alternating with 2 tablespoons of the egg liqueur. Beat the egg whites until stiff and carefully fold in. Pour the batter into a 26 cm springform pan lined with baking paper. Place the pan on the oven rack. Bake in the oven at 180°C (top/bottom heat) for approx. 60 minutes. Remove the base from the pan and let it cool on a wire rack. For the topping, whip the cream with the cream stiffener and vanilla sugar until stiff. Spread 2/3 of the cream stiffener on the base and smooth it down. Fill a piping bag with the remaining cream and pipe whipped cream puffs onto the edge of the cake. Pour the egg liqueur into the center of the cake and spread it carefully. Sprinkle the cake with grated chocolate. Tip: The cake will be moister if you spread 5-6 tablespoons of cranberries (from a jar) on the cake base.