Cappuccino eggnog cake

Ingredients for 1 servings:

• 14 slice(s) rusk (e.g. Borggreve, is not so hard)
• 4 tbsp, heaped Nutella
• some butter, soft
• 2 tbsp cappuccino powder, instant
• 1 pack of cream cheese
• 2 tbsp powdered sugar
• 1 can apricot(s)
• 2 sachets of cream powder (RUF Schlemmercreme Eierlikör)
• 500 ml cream, cold
• 50 ml milk, cold
• 2 cl eggnog
• 2 tbsp cappuccino powder, instant

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

quick, no baking

Finely crumble the rusks with a rolling pin in a freezer bag. Add the cappuccino powder and mix with the Nutella (which has been warmed in a water bath) and the butter with a tablespoon to form a smooth dough. Line the bottom of a 26 cm springform pan with baking paper, place the springform pan rim on top and seal. Trim off the excess baking paper with scissors. Press the dough firmly into the bottom with a tablespoon and place in the refrigerator. Mix the cream cheese with the sifted powdered sugar until smooth and spread on the bottom. Top with the drained apricots. For the cream, put the cream, milk, and cream powder in a mixing bowl and mix with an electric hand mixer until smooth. Stir in the egg liqueur. Pour the cream onto the apricots and smooth it down. Sprinkle the cappuccino powder evenly over the cream through a tea strainer and place in the refrigerator for a few hours, ideally overnight. Before serving, loosen the springform pan rim from the cream with a knife and remove it. For a 20cm pan, use half the ingredients.