Blueberry eggnog cake

Ingredients for 1 servings:

• 120 g flour
• 40 g cornstarch
• 3 tsp baking powder
• 150 g powdered sugar
• 1 bag of vanilla sugar
• 150 ml oil
• 150 ml egg liqueur
• 3 eggs
• 500 g blueberries or strawberries (frozen)
• 6 sheets of gelatin
• 250 g cream cheese
• 125 ml eggnog
• 80 g sugar
• 1 bag of vanilla sugar
• 400 ml cream, whipped until stiff
• 2 tbsp jam (blueberry or strawberry jam)
• 50 g white chocolate, grated
• 50 ml egg liqueur
• 1 tsp, leveled sauce powder (vanilla flavor) without cooking

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

… not only delicious in the summer!

For the dough, mix the flour with cornstarch and baking powder and sift into a mixing bowl. Add the remaining dough ingredients and mix everything with the whisk attachment of a hand mixer on high speed for about 2 minutes until you have a smooth dough. Pour the batter into a 26 cm springform pan and bake at 175°C for about 30 minutes. After baking, remove the base from the pan and let it cool on a wire rack lined with baking paper. Then cut it in half horizontally. Place the bottom layer on a cake plate and place a cake ring or springform pan rim around the base. Thaw the blueberries and let them drain (or cut the strawberries into small cubes). Soften the gelatin according to the package instructions. Mix the quark with the egg liqueur, sugar and vanilla sugar. Squeeze out the gelatin lightly and dissolve it in a small saucepan over low heat, stirring constantly. First, mix 2-3 tablespoons of the quark mixture with the gelatin, then mix the mixture with the remaining quark cream. When the custard starts to thicken, fold in the cream and then the fruit. Spread about half of the custard on the bottom layer, place the top layer on top and press down lightly. Spread the remaining custard evenly on the top layer and refrigerate the cake for 2-3 hours. To decorate, pass the jam through a sieve. Remove the cake ring from the cake, spread a thin layer of jam around the edge of the cake and garnish with the chocolate shavings. Finally, mix the advocaat with the sauce powder, let stand briefly, stir well again and fill into a paper piping bag or a small freezer bag and sprinkle the cake with it.