Easter cake with eggnog buttercream

Ingredients for 1 servings:

• 125 g butter or margarine, soft
• 100 g sugar
• 3 eggs
• 100 g dark chocolate, melted
• 50 g ground almonds
• 125 g flour
• 1 tsp baking powder
• 80 g spread (strawberry or raspberry fruit spread), fine
• 1 packet of vanilla pudding powder
• 4 tbsp sugar
• 400 ml milk
• 100 ml egg liqueur
• 250 g butter
• 1 cube of palm fat, if needed
• Pistachios, chopped and colorful sugar eggs

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Beat the butter and sugar until light and fluffy, then gradually add the eggs. Stir in the melted chocolate and almonds. Mix the flour and baking powder and add them. Pour the batter into a greased 24 cm springform pan or, if you have one, an Easter egg mold and bake in a preheated oven at 180°C (160°C fan-assisted oven) for 30-40 minutes. If the cake is getting too dark, cover with aluminum foil for the last few minutes. For the buttercream, make a pudding from the milk, advocaat and pudding powder according to the package instructions. Allow to cool to room temperature, then cover with cling film. Make a buttercream from the pudding and the room-temperature butter. Beat the butter until light and fluffy and stir in the pudding a tablespoon at a time. If desired, add a cube of liquid Palmin. Put 5-6 tablespoons of the cream into a piping bag for decoration. Cut the cooled base in half crosswise. Spread the fruit spread on the bottom layer, then add about half of the cream and cover with the second layer. Spread the remaining cream all over the cake. Decorate with the cream in a piping bag, along with pistachios and sugar eggs.