Eggnog cream cake

Ingredients for 1 servings:

• 3 large eggs
• 6 tbsp, heaped sugar
• 6 tbsp sunflower oil
• 6 tbsp, heaped wheat flour
• 1 tbsp, leveled baking powder
• 1 pinch of salt
• 750 ml whole milk 3.5%
• 3 packs of vanilla pudding powder
• 220 ml eggnog
• 250 g butter, mildly soured
• 3 tbsp, heaped sugar
• 1 pinch of salt
• 200 ml sweet cream, whipped
• Chocolate lentil(s) or similar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

the absolute surprise for the summer party, from a springform pan, approx. 12 pieces

First, prepare the eggnog cream: Stir the custard powder into 250 ml of cold milk. Bring the remaining milk to a boil over medium heat, stirring in the sugar and salt. As soon as the milk starts to boil, add the cold custard powder-milk mixture and simmer for 1 minute, stirring constantly. Cover the pudding with thin film of cling film to prevent a skin from forming and allow to cool slightly. While it is still lukewarm, mix the eggnog with the pudding. Beat the softened butter until fluffy, then stir in the pudding a spoonful at a time until it forms a smooth cream. Chill the cream. Now prepare the sponge cake: Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form and set aside briefly. Then beat the egg yolks with the sugar and oil until fluffy. Once the mixture is creamy, briefly mix in the flour and baking powder. Set the mixer aside. Then fold in the beaten egg whites with a large wooden spoon to ensure the air bubbles stay in the batter, which will later make the cake fluffy and light. Pour the batter into a large greased springform pan and bake in a preheated oven at 180°C for about 20 minutes. (Use a pin to check if the batter is cooked through.) Cover the base and let it cool completely. Then spread the cream evenly over it. Finally, decorate the cake with chocolate chips and, if desired, piped cream rosettes.