Eggnog cake

Ingredients for 1 servings:

• 80 g butter
• 80 g sugar
• 1 packet of vanilla sugar
• 4 eggs, separated
• 200 g almond(s), ground
• 1 tsp baking powder
• 100 g chocolate, grated (mocha or dark chocolate)
• 2 tbsp eggnog
• 500 ml whipped cream
• 2 packs of cream stiffener
• 1 packet of vanilla sugar
• 125 ml eggnog
• n. B. Chocolate, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

also works with Bailey’s

For the batter, beat the butter on high speed until smooth. Gradually stir in the sugar and vanilla sugar. Now stir in the egg yolks. Mix the almonds with the baking powder and chocolate and stir in alternately with the egg liqueur on medium speed. Beat the egg whites until stiff and fold in. Pour the batter into a springform pan and bake for approx. 60 minutes at 180°C. Let the base cool. For the topping, beat the cream with the cream stiffener and vanilla sugar until stiff. Spread 2/3 of the cream onto the cake base and smooth it out, then pipe the remaining cream onto the edge of the cake using a piping bag. Pour the egg liqueur onto the inside of the cake and spread it carefully. Sprinkle the cake with grated chocolate and refrigerate until ready to serve.