Eggnog cake

Ingredients for 1 servings:

• 80 g butter
• 100 g sugar
• 5 eggs, separated
• 1 packet of vanilla sugar
• 1 pinch of salt
• 200 g almond(s), ground
• 1 drop of bitter almond flavor
• 1 tbsp rum
• 200 g chocolate shavings
• 1 tsp baking powder
• 2 cups of cream
• 2 packs of cream stiffener
• 1 tsp sugar
• 150 ml egg liqueur

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat the egg whites with a pinch of salt until stiff peaks form. Cream the butter, sugar, and vanilla sugar until fluffy, then gradually stir in the egg yolks. Stir in the ground almonds, baking powder, bitter almond oil, rum, and 150g of chocolate shavings. Then carefully fold in the stiff peaks form the egg whites. Pour the batter into a greased springform pan and bake at 175°C (convection oven) or 200°C (electric oven) for about 30-35 minutes. Turn the cake out and let cool. Whip the cream with the cream stiffener and 1 teaspoon of sugar until stiff peaks form. Set aside 1/3 of the cream and spread the rest evenly over the surface and around the edges. Put the remaining cream into a piping bag and pipe large dots around the edges. Pour the advocaat over the cake and let it set. Decorate with the remaining chocolate shavings.