Coffee cakes

Ingredients for 1 servings:

• 4 m.-sized eggs
• 4 tbsp water, hot
• 125 g sugar
• 1 sachet vanilla sugar, or 1 tbsp if homemade
• 100 g flour, sifted
• 25 g cocoa powder
• 1 tsp baking powder
• 125 ml eggnog
• 1 ½ tbsp instant coffee
• 1 tsp cocoa powder
• 50 g powdered sugar
• 500 ml whipped cream
• 3 packs of cream stiffener
• some cocoa powder
• 7 chocolate flakes, bought or made yourself with cake icing and ficus leaves

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

not too extreme in taste and slightly alcoholic

For the dough, beat the eggs and water with a hand mixer or food processor on high speed until very foamy. Mix the sugar and vanilla sugar and slowly add them while stirring. Beat for 2 minutes more. Mix the flour, cocoa, and baking powder, sift them onto the egg mixture, and mix briefly on low speed. Preheat oven: 200°C (top/bottom heat) or 180°C (fan oven). Place the dough on a baking tray lined with baking paper or baking foil, smooth it out, and bake for 12-15 minutes. After baking, turn out onto a sheet of baking paper sprinkled with sugar, peel off the baked-on paper, and let the base cool completely. Then use a cookie cutter to cut out 20 5-6 cm pieces. Gently heat the advocaat, dissolve the coffee in it, stir in the cream stabilizer, powdered sugar, and cocoa powder. If necessary, briefly use a hand blender to create a lump-free mixture. Then let it stand for 20-30 minutes (important!). Whip the cream with 2 tablespoons of cream stiffener until stiff peaks form, fold in the well-stirred eggnog-coffee mixture evenly, and fill a piping bag with a serrated nozzle. Pipe thin layers onto each layer, place a second layer on top, and pipe another thin layer. Dust the top with cocoa powder through a fine-mesh sieve and decorate with chocolate shavings. Refrigerate until ready to serve.