Eggnog cake

Ingredients for 12 servings:

• 3 eggs
• 90 g powdered sugar
• 70 g flour
• 20 g cocoa powder
• 8 sheets of gelatin
• 100 g butter
• 100 g powdered sugar
• 2 tbsp vanilla sugar
• ¼ liter eggnog
• ¼ liter whipped cream
• 3 eggs
• Chocolate shavings
• 3 packs of waffles (Waffelettes)

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Base: Beat 3 eggs with 3 tablespoons of warm water until frothy. Gradually add the sugar. Fold in the flour and cocoa. Line the base of a springform pan (26 cm) with baking paper and pour in the batter. Electric oven: 200°C, Gas Mark 3; bake for 15-20 minutes. Loosen the rim of the pan and let the base cool. Cream: Soak the gelatine in cold water. Mix the fat, powdered sugar, and vanilla sugar. Separate the remaining eggs. Stir the egg yolks and egg liqueur into the fat and sugar mixture. Squeeze out the gelatine, dissolve it, and stir it into the cream. Chill. Beat the egg whites and whipped cream separately until stiff. !!!!ONLY when the cream begins to set!!!!! fold in the egg whites and whipped cream. Close the rim around the base. Spread some of the cream over the edge of the base. Place the waffles vertically along the edge. Fill the center with the remaining cream. Chill the cake for at least 3 hours. To decorate the cake, you can drizzle eggnog over the top, then add whipped cream and chocolate shavings. This sounds more complicated than it actually is. It tastes especially delicious in summer because it’s served chilled.