John Myers
Ingredients for 1 servings:
- 5 m.-sized eggs
- 65 g sugar
- 65 g flour
- 1 pinch of baking powder
- 3 packs of wafer rolls (with or without chocolate)
- 250 g butter
- 2 packets of vanilla sugar
- 80 g powdered sugar
- 375 ml eggnog
- 8 sheets of gelatin
- 500 ml cream
- 2 packs of cream stiffener
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes
Separate 2 eggs. Beat the 2 egg whites with 65g sugar until stiff peaks. Briefly beat the 2 egg yolks separately, then carefully fold into the beaten egg whites. Mix 65g flour with a pinch of baking powder, sift over the mixture, and carefully fold in. Line a 26cm springform pan with baking paper, pour in the batter, and bake in a preheated oven at 200°C (top and bottom heat) for approx. 12 minutes. After baking, remove the baking paper and let the base cool. Place a cake ring around the base. Place the waffle cones on top. Separate the remaining 3 eggs (reserve the beaten egg whites for another purpose). Soak 8 sheets of gelatine in cold water. Beat 250g butter with the egg yolks, 2 packets of vanilla sugar, and 80g powdered sugar for 5 minutes until fluffy. From now on, only use a hand whisk. Pour in the advocaat and mix carefully. Dissolve the gelatine, level off, and fold into the mixture. Whip 500 ml of cream with 2 cream stabilizers until stiff, fold into the mixture, and spread over the sponge cake. Refrigerate the cake for several hours (preferably overnight), then decorate with chocolate flakes.
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