Eggnog cake

Ingredients for 1 servings:

• 100 g dark chocolate coating
• 5 eggs
• 80 g butter
• 100 g sugar
• 200 g almond(s), ground
• 1 tsp baking powder
• 6 tbsp eggnog
• 3 egg yolks
• 120 g butter
• 125 g powdered sugar
• 1 packet of vanilla sugar
• 2 tbsp rum
• 175 ml eggnog
• 10 sheets of white gelatin
• 600 g cream
• 250 g wafer rolls, chocolate

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 35 minutes

very easy to prepare, cooling time: 12 hours

Preheat the oven. Line the baking pan with baking paper. Melt the chocolate coating in a double boiler and let cool slightly. Separate the eggs and beat the egg whites until stiff. Cream together the butter and sugar. Stir in the egg yolks. Mix the almonds with the baking powder and stir into the melted chocolate. Fold in the beaten egg whites and advocaat. Pour the batter into the pan. Bake in the oven at 175°C (center, fan oven 160°C) for 45 minutes. Once slightly cooled, remove from the pan and remove the baking paper. Let the cake cool completely on a wire rack. For the filling, beat the egg yolks with the butter until creamy. Stir in the powdered sugar, vanilla sugar, and rum. Add the advocaat in a thin stream while stirring and mix in. Soften the gelatine, dissolve it according to the package instructions, and let cool slightly. Whip the cream until stiff, then fold the gelatine into the cream. Then stir the cream into the buttercream. Cover the cake with a cake ring. Place the chocolate wafer rolls close together along the edge of the cake base (exactly two packages of wafer rolls will fit inside), alternating chocolate-side down and chocolate-side up. Pour in the whipped cream and garnish the top with a cake comb. Refrigerate the cake overnight. Decorate as desired.