Cointreau eggnog cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base)
• 1 pack of ladyfingers
• 3 cups of double cream
• 300 ml Cointreau
• 2 tbsp sugar
• 5 sheets of gelatin
• 400 ml cream
• 500 ml eggnog
• 2 tbsp sugar
• 6 sheets of gelatin
• 200 ml cream
• 300 ml cream
• 3 bags of vanilla sugar
• 2 bags of cream stiffener

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

a Mother’s Day cake for whole men

Base and edges: Place the sponge cake in a cake ring and form a border with the upright sponge fingers. Layer 1: Mix the double cream with the sugar and Cointreau (if that’s too much alcohol for you, you can replace some with orange juice). Dissolve the previously soaked gelatine according to the instructions and mix with the cream, then chill. When the mixture begins to set, stir briefly, then fold in the whipped cream and pour into the cake ring. Layer 2: Mix the egg liqueur with the powdered sugar, dissolve the gelatine, and add it. Chill again until it sets, then stir the mixture briefly and fold in the whipped cream. Place on the first layer. Layer 3: Whip the cream with vanilla sugar and cream stiffener and place it on top of the cake as the final layer. Chill the finished cake for at least 4 hours (it can also be prepared a day in advance). Then remove the cake ring and decorate as desired.