Eggnog cake

Ingredients for 1 servings:

• 80 g sugar
• 80 g butter
• 1 packet of vanilla sugar
• 5 eggs, separated
• 200 g hazelnuts
• 100 g bitter chocolate, sliced
• 2 tbsp rum
• 1 tsp baking powder
• 2 cups of whipped cream (200 ml each)
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• n. B. eggnog

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cream the butter with sugar and 1 sachet of vanilla sugar until fluffy, add 5 egg yolks and continue beating. Add the ground nuts and shaved chocolate, as well as the rum and baking powder. Beat the egg whites until stiff peaks form and fold into the batter. Line a cake tin with baking paper and pour in the batter. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 40-45 minutes. Do the skewer test. Once the base has cooled, spread the whipped cream with cream stiffener and 2 sachets of vanilla sugar on top. Use the piping nozzle to create a border around the outside and pour in the advocaat. Let cool slightly.