Eggnog cake

Ingredients for 1 servings:

• 6 eggs
• 125 g butter, liquid
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 50 g baking cocoa
• 2 tsp baking powder
• 170 g powdered sugar
• 250 ml cream
• 250 g butter
• 350 ml eggnog
• 1 ½ sachets of instant gelatin
• 1 sachet of vanilla flavoring (e.g. Finesse)
• 1 pack of ladyfingers, 400 g

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 45 minutes; Total time approx. 5 hours 30 minutes

for a 26cm springform pan

For the base, separate the eggs and beat the egg whites with 70g of sugar until stiff peaks form. Melt the butter and let it cool. Mix the flour, cornstarch, cocoa powder, and baking powder. Beat the egg yolks with 2 tablespoons of warm water until frothy. Stir in the remaining sugar and beat until creamy. Pour the egg whites onto the egg custard, sift the flour mixture onto it, and carefully fold in the butter, a tablespoon at a time. Pour the batter into a 26cm springform pan and smooth it out. Bake in a preheated oven at 160°C (320°F) on the middle rack for about 45 minutes. Let cool completely, or bake the day before. Cut the base in half. You only need one half. Place the base on a cake plate and place a cake ring around it. For the egg liqueur cream, mix the softened butter with the powdered sugar and vanilla extract. Add the egg liqueur and mix well. Stir in the gelatine and then fold in the whipped cream. Halve the sponge fingers and place them around the edge of the cake, sugared side out. It’s best to use a little of the cream at first, so they stick better. Then spread the remaining cream on the base, smooth it out, and refrigerate the cake for at least 4 hours. Tip: I always freeze the other half, which makes it quicker next time. Of course, you can also just make half the recipe from the dough.