Eggnog cake

Ingredients for 1 servings:

• 100 g chocolate sprinkles
• 5 eggs
• 80 g margarine
• 100 g sugar
• 1 tbsp rum
• 1 tsp baking powder
• 8 tbsp eggnog
• 200 g hazelnuts, ground
• 250 g whipped cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Separate the eggs. Beat the egg yolks, fat, and sugar until creamy. Add the chocolate sprinkles, rum, and 2 tablespoons of egg liqueur, the hazelnuts, and baking powder, and mix well. Beat the egg whites until stiff and carefully fold into the batter. Grease a springform pan and sprinkle with breadcrumbs. Pour in the batter. Bake at 200°C for 25-30 minutes. Remove the base from the pan and let cool. For the topping, beat the cream, vanilla sugar, and cream stabilizer until stiff. Fill a piping bag with 1/4 of the cream. Spread the remaining cream over the cake and the sides. Decorate with dots of cream and drizzle with egg liqueur. Decorate with chocolate sprinkles.