Eggnog cake

Ingredients for 1 servings:

• 80 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 200 g almond(s), peeled, ground
• 1 tsp baking powder
• 100 g chocolate, grated
• 2 tbsp eggnog
• 4 egg whites
• 500 ml whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 6 tbsp cranberries, from the jar
• 125 ml eggnog
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the batter, cream the butter until smooth. Then gradually stir in the sugar, vanilla sugar, and egg yolks. Mix the almonds with the baking powder and chocolate and stir in alternately with the egg liqueur. Beat the egg whites until stiff and carefully fold in. Pour the batter into a greased 26 cm springform pan lined with baking paper. Bake at 180°C for 60 minutes. For the topping, whip the cream with the cream stiffener and vanilla sugar. Spread the cranberries on the cooled base. Spread 2/3 of the cream over the cranberries. Put the rest in a piping bag and use it to pipe tufts of cream onto the edge. Pour the egg liqueur into the center of the cake and spread it carefully.