Blueberry eggnog cake

Ingredients for 1 servings:

• 3 eggs
• 125 g powdered sugar
• 150 g flour
• 125 ml oil
• 125 ml eggnog
• 1 packet of baking powder
• 2 jars of blueberries
• 750 ml juice (blueberry juice)
• 2 packets of vanilla pudding powder
• 2 cups whipped cream
• 1 pack of cream stiffener

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Separate the eggs. Place the egg yolks, powdered sugar, flour, oil, egg liqueur (reserve some!), and 1/2 a packet of baking powder in a mixing bowl and knead into a dough. Beat the egg whites until stiff peaks form and fold them into the batter. Place the batter on a baking sheet. Bake in a preheated oven at 180 to 200°C (top/bottom heat) for about 25 minutes. Drain the blueberries and reserve the juice. Bring the blueberry juice to a boil with the vanilla pudding, fold in the blueberries, and spread over the baked batter. Whip the cream with the cream stiffener and spread it over the blueberry mixture. Finally, spread the remaining egg liqueur on top.