Ciperine's eggnog buttercream cake

Ingredients for 1 servings:

• 125 g butter
• 125 g sugar
• 3 eggs
• 1 packet of vanilla sugar
• 200 g flour
• 50 g cocoa powder
• 1 tsp baking powder
• 200 g butter
• 150 g coconut oil, hydrogenated
• 150 g powdered sugar
• 4 egg yolks
• 5 tbsp eggnog
• n. B. Chocolate shavings, dark
• possibly milk

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 1 hour 20 minutes

pure hip gold, but very tasty

For the base, cream the butter until fluffy, mix the sugar with the vanilla sugar, and mix in well, alternating with the eggs. Mix the sifted flour with the baking powder and stir it well into the butter mixture along with the cocoa powder. If the batter becomes too stiff, add a little milk. The base should, however, be a little more compact than a sponge cake. Pour the batter into a 26cm springform pan lined with baking paper, spread it evenly, and smooth it out. Bake at 160°C fan/convection oven (180°C top and bottom heat) for about 30 minutes. Test with a skewer to see if it’s cooked through. Let cool on a wire rack. For the cream, gently heat the butter with the coconut oil until melted. Cool in the refrigerator, but do not allow to solidify. In the meantime, beat the powdered sugar with the egg yolks until creamy, then stir in the advocaat and beat until thick and creamy. Slowly whisk the cooled fat into the egg yolk mixture until the mixture firms up and becomes spreadable. Place the base on a cake plate. Place a stainless steel cake ring firmly around the base. If you don’t have a cake ring, you can also use the side of a springform pan. Spread the eggnog cream evenly over the base and smooth it out. It’s best to refrigerate it overnight to set. Sprinkle with chocolate shavings before serving. Use a long knife to loosen the cake from the ring all around, peel off the ring, cut into 12 slices, and serve.