Sari's quick eggnog cake

Ingredients for 1 servings:

• 80 g butter
• 80 g sugar
• 5 m.-sized eggs, separated
• 200 g hazelnuts, ground
• 2 cl rum
• 6 cl eggnog
• 2 tbsp flour
• 1 tsp baking powder
• 1 pinch of salt
• 120 g dark chocolate, grated
• 1 jar cranberries
• 2 ½ cups whipped cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 130 ml eggnog

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

nutty, creamy, fruity

Grease and flour a springform pan and preheat the oven to 190°C. Beat the butter and sugar until light and fluffy, then add the egg yolks, one at a time. Stir in the nuts, advocaat, and rum. Mix the flour and baking powder and fold into the batter along with the grated chocolate. Finally, beat the egg whites until stiff and carefully stir in. Bake the batter in the oven for 25 to 30 minutes. Then let the baked nut base cool briefly and spread with advocaat. Spread the cooled base with cranberries, leaving a gap of about 1 cm from the edge. Whip the cream with the cream stiffener and cover the cake with it, leaving a small edge here too. Now pipe small dollops of cream around the edge using a pointed nozzle. Finally, pour the advocaat into the center and refrigerate the cake. Place the cream dollops close together so the advocaat doesn’t run out.