Waffle roll cake with eggnog

Ingredients for 14 servings:

• 150 g ladyfingers
• 70 g rusks
• 125 g butter
• 300 g wafer rolls with chocolate
• 250 g butter
• 150 g powdered sugar
• 2 packets of vanilla sugar
• 3 eggs
• 100 ml egg liqueur
• 9 sheets of gelatin
• 600 ml cream
• 2 tbsp chocolate shavings

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

Place the ladyfingers and rusks in a freezer bag, seal the bag, crumble the biscuits and place in a bowl. Melt the butter, add it to the crumbs and mix well. Pour the mixture into a greased springform pan. For the edge, place the wafer rolls chocolate-side up on the edge of the pan and press them lightly into the mixture. Chill for 15 minutes. Cream the butter until smooth. Stir in the powdered sugar, vanilla sugar, egg yolks and advocaat. Dissolve the gelatin. Mix 2 tablespoons of the advocaat mixture with the gelatin to equalize the temperature. Then stir the gelatin into the remaining mixture. Whip the cream until stiff and fold in. Pour the filling into the pan and smooth it down. Chill the cake. Remove the pan. Place the cake on a cake plate and decorate with chocolate shavings before serving.