Eggnog cake

Ingredients for 1 servings:

• ½ cup poppy seeds
• 2 cups sour cream
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 2 packets of baking powder
• 1 packet of vanilla sugar
• 1 pack whipped cream, chilled
• 2 tbsp sugar
• 1 pack of cream stiffener
• n. B. Vanilla sugar for the whipped cream
• 6 tbsp eggnog
• Grease for the tray
• Egg liqueur for drizzling

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sheet cake – with poppy seeds

For the dough, mix the eggs with vanilla sugar and sugar using a mixer. Stir in the sour cream and poppy seeds. Mix together the flour and baking powder and gradually add to the dough. Grease a baking sheet and spread the dough on it. Bake in a preheated oven at 200°C for about 20 minutes. Let the base cool after baking. For the cream, whip the chilled whipped cream with 2 tablespoons of sugar, a little vanilla sugar, and cream stiffener until stiff. Then stir in the eggnog (about 4-6 tablespoons). Spread the eggnog cream on the top layer and spread some of the eggnog on top in thin strips. Note: The dough will be thicker on a smaller baking sheet. In this case, you can cut the base crosswise and spread the cream on both the top and bottom halves. In this case, double the ingredients for the cream.