Eggnog cake

Ingredients for 1 servings:

• 80 g butter or margarine
• 80 g sugar
• 1 packet of vanilla sugar
• 6 egg yolks
• 200 g ground almonds
• 1 tsp baking powder
• 100 g chocolate (dark), grated
• 1 tbsp rum
• 1 tbsp brandy
• 6 egg whites
• 2 cups of cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 100 g egg liqueur
• 100 g chocolate shavings or sprinkles

Instructions

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

Beat the butter or margarine until light and fluffy. Gradually add the sugar and vanilla sugar. Stir in the egg yolks. Mix the almonds with the baking powder and fold into the mixture along with the grated chocolate. Stir in the rum and brandy. Beat the egg whites until stiff and fold in. Pour the batter into a 26 cm springform pan lined with baking paper. Bake in a preheated oven at 175°C for about 60 minutes. Let cool. Whip the cream with the cream stiffener and vanilla sugar and spread it on the cooled cake and the edge. Decorate the cake all around with dollops of cream and pour the advocaat over it (so it doesn’t run down the sides). Decorate the edge and center of the cake with chocolate shavings. I make the cake in a 28 cm pan because I prefer it to be flatter. Baking time then only 30-40 minutes.