Elisen – eggnog cake

Ingredients for 1 servings:

• 100 g chocolate (dark chocolate)
• 125 g hazelnuts, ground
• 125 g almond(s), ground
• 1 tbsp cornstarch and 35 g extra
• 200 g sugar, brown
• 1 tsp cinnamon
• 1 tsp. clove powder
• 1 pinch of salt
• 1 jar cherry(s)
• 6 tsp vanilla sugar
• 8 sheets of white gelatin
• 250 g double cream
• 300 ml egg liqueur
• 400 g whipped cream
• 3 eggs
• Chocolate shavings
• Chocolate decoration (chocolate stars)

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

best suited for Christmas time

Roughly chop the chocolate. Place the nuts, almonds, 1 heaped tablespoon of cornstarch, sugar, cinnamon, cloves, salt, and eggs in a bowl and knead with a hand mixer until smooth. Knead in the chocolate. Chill the dough for about 1 hour. Grease a springform pan and spread the dough with your hands, pressing it down with the palms of your hands (it will be a bit sticky!). Bake the base in the preheated oven (top/bottom heat 175°C, fan oven 150°C, gas mark 2) for about 30 minutes, then let it cool. Place a cake ring around the cake base. Drain the cherries, reserving the juice. Mix 35g of cornstarch with 2 teaspoons of vanilla sugar and 6 tablespoons of the juice. Bring the remaining juice to a boil, stir in the cornstarch mixture, and simmer for about 2 minutes. Fold in the cherries, but set aside 12 for decoration (beware of those with a sweet tooth!). Allow the cherry compote to cool slightly, then spread it on the cake base and let it cool completely. Soften the gelatin in cold water. Mix the double cream with 200 ml of advocaat. Heat 50 ml of liqueur, squeeze out the gelatin, and dissolve it in the advocaat. Stir in 6 tablespoons of liqueur cream, then stir this into the remaining cream. Chill for about 5 minutes, until the cream begins to set. Whip 250 g of cream with 2 teaspoons of vanilla sugar until stiff, fold into the cream, and spread over the compote. Chill overnight is best. Whip 150 g of cream with 2 teaspoons of vanilla sugar until stiff. Decorate the cake with 12 cream puffs, the remaining advocaat, the 12 cherries, chocolate shavings, and chocolate stars.