Eggnog slices from the tray

Ingredients for 1 servings:

• 5 eggs, separated
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• ½ liter of milk
• 2 packs of pudding powder (vanilla)
• 4 tbsp sugar
• 250 g butter
• 10 tbsp eggnog
• 1 pack of biscuits, (butter biscuits)
• 1 pack of cake icing (chocolate icing)

Instructions

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

For the batter, beat the egg whites until stiff peaks form. Whisk the egg yolks with the sugar and vanilla sugar until very foamy. Sift the flour over the batter and fold it in. Finally, fold in the beaten egg whites. Spread the batter onto a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top and bottom heat) for 10-15 minutes. For the cream, make a pudding from the vanilla pudding powder as directed on the package. Only use ½ liter of milk and 4 tablespoons of sugar. The mixture will be quite thick, but that’s okay, as you’ll be adding the advocaat later. Let the pudding cool, stirring frequently to prevent a skin from forming. Beat the butter until fluffy. Gradually add the butter and advocaat to the cooled pudding, whisking thoroughly. Spread the cream onto the cooled sponge cake. Place the butter biscuits on top of the cream. Melt the chocolate glaze in a double boiler and cover the cake with it. The cake tastes best when you let it sit for a day. This makes the butter cookies nice and soft!