Aunt Marlise's eggnog cake

Ingredients for 1 servings:

• 80 g butter, room temperature
• 80 g sugar
• 1 packet of vanilla sugar
• 5 eggs, separated
• 200 g ground almonds
• 1 tsp, leveled baking powder
• 100 g chocolate, mocha or dark chocolate, coarsely grated
• 1 tbsp rum
• 1 tbsp cognac
• 1 pinch of salt
• e.g. butter, for the mold
• 250 ml cream
• 1 pack of cream stiffener
• 1 tsp, heaped sugar
• 14 pieces of chocolate decoration (mocha beans)
• n. B. eggnog
• e.g. chocolate sprinkles, for garnishing

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

without flour, for 14 pieces

Beat the sugar and vanilla sugar with the 5 egg yolks until the mixture has roughly doubled in volume. While continuing to beat, slowly add the butter, ground almonds, baking powder, chocolate, rum, and cognac. Finally, carefully fold in the egg whites, which have been beaten stiffly with a pinch of salt. Pour the batter into a greased 26cm springform pan and bake for just under 60 minutes at 150°C fan-assisted oven. For the topping, beat the cream with the sugar and cream stiffener until stiff peaks form. Spread about two-thirds of the mixture evenly over the completely cooled cake base. Transfer the remainder to a piping bag fitted with any nozzle and pipe a continuous decorative border around the cake. This prevents any liqueur from overflowing. The liqueur is now carefully and evenly spread over the cake. Using a 14cm cake divider, mark the slices and place a chocolate mocha bean around the edge of each slice. Garnish with chocolate sprinkles and refrigerate until ready to serve.