John Myers
Ingredients for 1 servings:
- 5 eggs
- 100 g sugar
- 100 g butter
- 100 ml cognac
- 2 tsp vanilla sugar (or 4 tsp homemade)
- 200 g hazelnuts, ground
- 100 g chocolate, whole milk, grated
- 1 tsp baking powder
- 100 ml egg liqueur, a little more if desired
- 800 ml whipped cream
- 4 points cream stiffener
- 40 g sugar, as desired
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
simple but delicious recipe
Separate the eggs. Beat the egg whites until stiff. Mix all the other ingredients into a batter, then fold in the beaten egg whites. Bake in a greased springform pan for 45 minutes at 175°C. Spread a thin layer of eggnog on the cooled base. Spread the cream, which has been whipped to stiff peaks with cream stiffener and sugar if desired, on top, and spread the remaining eggnog over the cream. If desired, you can reserve about a quarter of the cream and use a piping bag to pipe tufts around the edge of the cake. Tip: It tastes delicious when the base is cut in half and filled with cranberries. To do this, spread half a jar of wild cranberries evenly over the cooled, cut base. Use about a quarter of the cream to coat the base. Then proceed as described above.
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