John Myers
Ingredients for 1 servings:
- 200 g biscuits (butter biscuits)
- 25 g chocolate shavings
- 125 g butter, soft
- Fat, for the shape
- 400 g natural yogurt, 3.5% fat
- 600 ml cream
- 150 ml egg liqueur
- 100 g sugar
- 1 packet of vanilla sugar
- 10 sheets of white gelatin
- 50 g brittle (hazelnut)
- 200 ml egg liqueur
- 2 sheets of white gelatin
Instructions
Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes
For 16 pieces
Base: Crumble the butter biscuits in a freezer bag using a rolling pin. Put the softened butter and chocolate shavings in a bowl and knead well with the crumbled butter biscuits. Grease a 26 cm springform pan and line with baking paper. Pour in the biscuit mixture, press down firmly, and let it set in the refrigerator. Filling: Soak 10 sheets of gelatine in water. Whip the cream until stiff. Heat the advocaat, sugar, and vanilla sugar in a saucepan. Dissolve the soaked and well-squeezed gelatine in the water, remove from the heat, and let it cool. Just before it sets, vigorously stir in the yogurt and carefully fold in the stiffly whipped cream and hazelnut brittle. Place the cooled crumb base on a cake plate and enclose it with a cake ring. Pour the advocaat cream onto the base, smooth it down, and let it set in the refrigerator. Ideally overnight. For decoration: Soak 2 sheets of gelatine. Heat the eggnog in a saucepan and dissolve the squeezed-out gelatin in it. Pour the eggnog over the cooled cake and let it set in the refrigerator.
Facebook Comments