Eggnog waves

Ingredients for 1 servings:

• 6 m.-sized eggs
• 3 tbsp water, hot
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ tsp cinnamon powder
• 2 tbsp wheat flour, heaped
• 1 tsp, leveled baking powder
• 250 g hazelnuts, ground
• 125 g chocolate (dark chocolate)
• 500 g whipped cream
• 1 pack of cream stiffener
• 250 g whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 100 ml egg liqueur
• 1 pack of chocolate (chocolate chips, 147 g)

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

For the filling, prepare the chocolate cream the day before: Break the chocolate into pieces. Heat the cream in a saucepan while stirring, then melt the chocolate. Pour the chocolate cream into a mixing bowl, cover with plastic wrap, and chill overnight. For the batter, beat the eggs and hot water with a hand mixer on high for 1 minute until frothy. Mix the sugar and vanilla sugar, stir in for 1 minute while stirring, then beat for another 2 minutes. Mix the cinnamon with the flour and baking powder, sift it onto the egg cream, and mix briefly on the lowest speed. Finally, fold in the hazelnuts. Spread the batter on a baking tray (30 x 40 cm, greased and lined with baking paper) and smooth it down. Place the baking tray in the oven preheated to 180°C and bake the sponge cake for 20-25 minutes. After baking, turn the sponge cake out onto a sheet of baking paper sprinkled with sugar and carefully peel off the baking paper that came with it. Allow the sponge cake to cool, then cut it in half vertically and place one half on a cake plate. Use a baking frame to turn it upside down. For the filling, whip the prepared chocolate cream with the cream stiffener until stiff and spread evenly on the bottom sponge cake. Place the second sponge cake on top and press down lightly. Chill the cake for about 1 hour. For the topping, whip the cream with the cream stiffener and vanilla sugar until stiff. Spread the cream on the surface of the cake and decorate with waves using a fork (this is not necessary; the advocaat can also be spread as is). Pour the advocaat into a freezer bag and snip off a small tip. Drizzle the liqueur into the waves or simply spread it over the cream. Chill the cake until ready to serve. Sprinkle the chocolate chips on the cake before serving! Note: If you don’t want alcohol, you can also drizzle vanilla sauce on the cake instead of the advocaat.