Eggnog buttercream cake with marzipan topping

Ingredients for 1 servings:

• 5 eggs
• 250 ml oil, neutral
• 125 g cornstarch
• 125 g wheat flour type 405 or spelt flour type 630
• 250 g powdered sugar
• 250 ml egg liqueur
• 2 packets of vanilla sugar (I use homemade)
• 1 packet of baking powder
• Fat for the mold
• semolina for the mold
• 4 tbsp powdered sugar
• 1 packet of vanilla pudding powder
• 400 ml whole milk
• 100 ml egg liqueur
• 250 g sweet cream butter
• ½ jar apricot jam
• 1 marzipan cover
• fondant
• Chocolate decoration
• 6 egg yolks
• 250 g sugar
• 170 g condensed milk or cream
• 1 packet of vanilla sugar
• 250 ml double grain beer
• 50 ml Amaretto

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 45 minutes

Cake as a farewell gift from a colleague. Spontaneously assembled from various recipes from the database.

First, make the eggnog, ideally the day before. It should be thick. I make it according to Groovemonkey’s recipe here in the database: http://www.chefkoch.de/rezepte/2128821342514202/Eierlikoer.html. I usually replace 50 ml of the Doppelkorn schnapps with Amaretto. Mix all the ingredients for the batter well; if you like, you can finely sift the flour. Pour the batter into a greased springform pan sprinkled with semolina. (I used a 28 cm pan.) Bake in a preheated oven at approximately 175 degrees Celsius (top/bottom heat) for approximately 45 minutes; this may vary depending on the oven. Test with a skewer. Let the cake cool, then cut it in half horizontally. At the same time, mix the pudding mix with a few spoonfuls of the 400 ml milk and the 4 tablespoons of powdered sugar until smooth. Bring the remaining milk, including the eggnog, to a boil, remove from the heat, and add the mixed pudding mix, stirring constantly. Bring back to a boil briefly. Stir frequently to cool, so a skin does not form. Alternatively, place plastic wrap directly on the hot pudding; this also prevents a skin from forming. Once the pudding has cooled to room temperature, beat the room-temperature butter with a mixer and add the pudding a tablespoon at a time, whisking in between. Spread most of the buttercream onto the cooled bottom layer (reserve just a little for the edge), then place the cake on top. If desired, heat about 1/2 jar of (homemade) apricot jam with 1 tablespoon of water and sprinkle the cake with apricots. Then spread the remaining eggnog buttercream over the edge of the cake to create a visually even cake. For decoration, I bought ready-made marzipan; the taste goes perfectly with the buttercream. The decorations were made with fondant and chocolate letters; the sky’s the limit here. The cake is beautifully light and not too sweet.