Eggnog cake

Ingredients for 1 servings:

• 5 eggs
• 250 g icing sugar
• 125 ml oil
• 125 ml water
• 250 g flour
• 1 packet of baking powder
• 50 g sugar (granulated sugar)
• 3 tbsp cocoa powder
• 4 eggs
• 6 sheets of gelatin
• 50 g sugar
• 125 ml eggnog
• 2 cups of cream (whipped cream)
• 3 tbsp rum
• chocolate flakes
• e.g. eggnog, thick

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes

without nuts, with super juicy oil base, for 12 pieces

Beat egg whites with 50g granulated sugar until stiff peaks. Beat egg yolks with icing sugar until frothy. Stir in oil, water, sifted flour, and baking powder. Fold in egg whites and cocoa powder. Bake the base at 170°C for about 1 hour. Allow to cool and then cut in half. For the cream, beat the egg whites of 4 eggs until stiff peaks. Soak the gelatine in cold water. Beat the egg yolks with the sugar until frothy. Squeeze out the gelatine and dissolve it in warm rum. Stir the egg liqueur and dissolved gelatine into the yolk mixture. Fold in the egg whites and half of the whipped cream. Place one cake layer in a cake ring and spread half of the filling on top. Place the second layer on top and add the remaining filling. Leave to set in the refrigerator (preferably overnight). Decorate with the second cup of cream before serving. Decorate the edge with chocolate shavings. If desired, pour thick egg liqueur over the top of the cake.