Eggnog cherry cream cake

Ingredients for 1 servings:

• 5 eggs, separated
• 150 g flour, type 405
• 200 g almonds, grated
• 120 g butter, room temperature
• 125 g sugar
• 3 tbsp cocoa powder (not instant!)
• 100 g chocolate decoration (drops), for baking
• 2 tsp baking powder
• 1 pinch of salt
• 1 vanilla pod(s), pulp
• 2 glasses of cherries
• 1 bag of cake glaze
• 1 tbsp sugar
• 400 g cream
• 1 bag/s gelatin, powder
• 2 tbsp vanilla sugar
• 1 bag(s) of cream stiffener, optional
• 200 ml egg liqueur or more, according to taste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

with an almond-chocolate base

The base: Separate the eggs, beat the egg whites until stiff, and set aside. Beat the butter with the sugar, salt, and vanilla seeds until light and creamy. Beat in the egg yolks one at a time, about 30 seconds. Now fold in the beaten egg whites with a spatula. Then mix the flour, baking powder, and almonds and stir in alternately with the chocolate chips. Don’t overmix, or the volume you’ve laboriously stirred in will disappear. Bake the batter in a 26cm springform pan lined with baking paper in a preheated oven at 160°C (fan oven) for about 30 minutes, then let the base cool. Now place a cake ring around it. Topping: Drain the cherries well in a sieve and pour the liquid from a jar into a saucepan with the sugar and glaze, and mix well. Cover the base tightly with the cherries. Bring the cherry juice to a boil while stirring, then let it cool for about 1 minute, and spoon it over the cherries. Let cool. The cream: Soften the gelatine with water for 10 minutes beforehand (check the instructions). Whip 350ml of cream. Meanwhile, add 50ml of cream to the softened gelatine and gradually heat in the microwave until the granules have all dissolved (careful: don’t let the gelatine get too hot!). Now add sugar to the whipped cream, add cream stiffener if desired, and whip everything until stiff. Now pour 2/3 of the gelatine cream into the whipped cream and whisk briefly again. Spread the cream over the cherries with a spoon and make small wells with the spoon for the topping. The topping: Mix the egg liqueur and the remaining gelatine cream (note: this may need to be warmed up briefly in the microwave again!) and spoon it over the cream to create a decorative layer. If you like, you can decorate your cake with dollops of cream and chocolate decorations; I wanted to keep it simple.