Eggnog balls

Ingredients for 1 servings:

• 120 g flour, smooth
• 1 pinch of baking powder
• 5 eggs
• 1 packet of vanilla sugar
• 160 g powdered sugar
• 500 ml eggnog
• 200 g walnuts, grated
• 100 g white chocolate coating

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

makes 36 chocolates

For the sponge cake, preheat the oven to 200°C. Sift the flour and baking powder. Separate the eggs into yolks and whites. Beat the yolks with the vanilla sugar and icing sugar until creamy. Beat the egg whites until stiff peaks. Stir the stiff peaks into the yolk mixture. Fold the flour into the yolk mixture. Spread the mixture on the baking sheet and bake for about 12 minutes (middle rack). Remove the sponge cake from the oven and let it cool. Let the sponge cake dry uncovered for about 12 hours (preferably overnight). Break the sponge cake into pieces and finely grind in an electric food processor. Knead the sponge cake crumbs with the advocaat and nuts well. Do not add all of the advocaat at once; you may need a little less depending on the moisture content of the sponge cake. Form the mixture into balls. Melt the chocolate coating. Dip the balls in the white chocolate, lift them out with two forks, let them drain, and let the glaze set. Place balls in small paper sleeves.