Easter eggnog cake, not too rich

Ingredients for 1 servings:

• 100 g butter, soft (or margarine)
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs, separated
• 1 pinch of salt
• 200 g almonds, unpeeled, ground (or hazelnuts)
• 100 g chocolate (dark), grated
• 1 packet of baking powder
• 100 ml whipped cream
• 1 pack of cream stiffener
• 2 tbsp vanilla sugar
• 200 ml sour cream (24% fat)
• 2 tbsp eggnog
• 6 tbsp eggnog
• Chocolate shavings
• Chocolate, Easter eggs
• Fat for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Beat the butter, sugar, and vanilla sugar until fluffy, then gradually add the egg yolks. Mix in the ground almonds/nuts, baking powder, and grated chocolate. Beat the egg whites with salt until stiff, then fold in. Bake in a greased 26cm springform pan at 180°C on the second rack from the bottom for about 40 minutes (test with a skewer). Let cool. For the topping, whip the cream with the cream stabilizer and vanilla sugar until stiff. Mix in the sour cream and advocaat. Spread evenly over the cake base. To decorate, use a thick spoon handle to press two circles (grooves) into the cream layer and fill them with advocaat. Decorate as desired with chocolate shavings and Easter eggs.