Dreamy eggnog cream cake

Ingredients for 1 servings:

• 6 eggs, size M
• 3 tbsp water
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 9 sheets of gelatin
• 100 g butter, soft
• 100 g powdered sugar
• 2 packets of vanilla sugar
• ¼ liter eggnog
• 500 g whipped cream
• 2 packs of wafer rolls with chocolate, 100 g each
• 2 tbsp chocolate shavings

Instructions

Working time approx. 1 hour 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 45 minutes

Beat 3 eggs and 3 tablespoons of water until frothy. Beat in the sugar for 3-4 minutes. Sift in the flour and cocoa powder and carefully fold in. Spread the sponge mixture into a 26 cm diameter springform pan lined with baking paper. Bake in a preheated oven (200°C for electric ovens, 170°C for fan ovens, gas mark 3) for 15-20 minutes. Allow to cool. Soak the gelatine in cold water. Beat the butter, powdered sugar, and vanilla sugar until creamy. Separate the remaining 3 eggs. Stir the egg yolks and advocaat, except for 2 tablespoons, into the butter mixture. Squeeze out the gelatine, dissolve it over low heat, and slowly stir it into the mixture. Allow the mixture to set slightly. Meanwhile, whip the cream until stiff peaks, setting aside about 1/4 of it. Whip the egg whites until stiff peaks. Fold in the cream first, then the egg whites. Spread a little of the liqueur cream around the edges of the base. Place the rolls vertically, alternating between the chocolate sides facing up and down. Pour in the liqueur cream and smooth it down. Pipe the remaining whipped cream onto the cake in tufts. Drizzle with the remaining eggnog and sprinkle with chocolate shavings. Let the cake set in the refrigerator for 4-5 hours (preferably overnight). For 16 rolls, this contains 360 kcal per serving. Waiting time: 4-5 hours.