Eggnog cake from the tray

Ingredients for 1 servings:

• 4 eggs
• 200 g sugar
• 250 g butter
• 250 g flour
• 3 tbsp cocoa powder
• 1 packet of baking powder
• 1 cup water or milk
• 1 packet of vanilla sugar
• 4 egg yolks, fresh
• 16 cl eggnog
• 150 g coconut oil
• 250 g butter, soft
• 100 g powdered sugar
• 50 g chocolate, dark or grated chocolate flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

chocolatey, creamy and melts on the tongue

For the dough, beat eggs, sugar, and vanilla sugar until frothy, then stir in the softened butter until smooth. Stir in the flour, cocoa, and baking powder, then add the liquid until you have a smooth dough that falls heavily off a spoon. Line a baking tray with baking paper, spread the dough evenly, and smooth it out. Bake in a preheated oven at 180 to 200 degrees Celsius for 15 to 20 minutes (use a wooden skewer to test). Let the base cool down. Once the base has cooled, dissolve the coconut oil in a small saucepan or microwave. Mix the egg yolks with the egg liqueur. Add the powdered sugar and beat in the softened butter. Let the dissolved coconut oil cool slightly and then add it to the cream in small portions. The mixture will be very uneven at first, but once all the coconut oil has been beaten in, it should be very smooth, smooth, and spreadable. Now spread the cream evenly over the base. Melt dark chocolate and drizzle it in an irregular pattern over the eggnog cream, or sprinkle chocolate shavings on top. Refrigerate. The cake can also be easily frozen and thawed (in batches) as needed without any loss of quality. Tip: You can “conjure up” an excellent Mohrenkopf cake from the same base, using up the remaining egg whites (sheet pan Mohrenkopf cake recipe). This way, you can have two different versions from one base by spreading half and half.