Eggnog cake

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 8 sheets of gelatin (alternatively 1 1/2 packs of ground gelatin)
• 100 g butter
• 100 g powdered sugar
• 2 packets of vanilla sugar
• 3 eggs
• 250 ml egg liqueur
• 2 cups of cream, 250 g each
• 2 points cookie(s) (chocolate rolls)

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Separate the eggs. Beat the egg whites until stiff. Add the sugar and continue beating until dissolved. Then whisk the egg yolks and gently stir in. Mix the flour and cocoa powder and briefly stir into the egg mixture. Pour the batter into a springform pan (26 or 28 cm) and bake in a preheated oven at 150°C for approx. 15-20 minutes. Soften the gelatin. Beat the butter, powdered sugar, and vanilla sugar until creamy. Separate the eggs. Stir in the egg yolks and liqueur (except for 2 tablespoons). Dissolve the gelatin and stir in. Allow the mixture to set slightly. Whip the cream until stiff. Set about 1/4 of it aside. Whip the egg whites until stiff. First fold the cream, then the egg whites into the liqueur cream. Spread some of it around the inside edge of the sponge cake. Then place a cake ring around the cake. Place the biscuit rolls alternately around the edge, chocolate-side up. Spread the remaining liqueur cream on the base. Pipe the remaining cream onto the cake in tufts and drizzle with the remaining egg liqueur. Refrigerate the cake for 4-5 hours.