Eggnog chocolate cream cake

Ingredients for 1 servings:

• 200 g powdered sugar
• 4 eggs
• 200 ml oil
• 200 ml egg liqueur
• 2 packets of vanilla sugar
• 200 g flour
• ½ pack of baking powder
• 1 pack of chocolate cream cake cream
• 2 packs of rolled fondant

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 20 minutes

super juicy, for a square baking pan 32 x 22 cm

Beat the icing sugar, vanilla sugar, and eggs until fluffy. Then beat in the oil and liqueur. First, sift the flour and baking powder through a sieve, then fold into the mixture. Then pour everything into a square baking pan (32 x 22 cm) lined with baking paper and bake at 180 degrees in the lower third of the oven for about 50 minutes. I always do the test with a wooden skewer. Let the cake cool completely, then cut it in half. Then make the cake cream according to the package instructions and spread it on the cake layers. Place the cake in the refrigerator for about 1/2 hour, while you roll out the fondant until it is wafer-thin, then spread it on the cake. Let your imagination run wild. The cake then needs to be refrigerated for 2 hours so that the cream sets.