Eggnog cake

Ingredients for 1 servings:

• 6 eggs
• 90 g sugar
• 70 g flour
• 20 g cocoa powder
• 8 sheets of gelatin
• 100 g butter, soft
• 100 g powdered sugar
• 125 ml eggnog
• 500 ml cream
• 2 tbsp chocolate shavings
• 2 packs of wafer rolls with dark chocolate
• Water
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Beat 3 eggs and 3 tablespoons of water until frothy. Add the sugar and continue stirring for 3 minutes. Mix the flour and cocoa powder and fold in. Pour the batter into a greased 26 cm springform pan and bake in a preheated oven at 200°C for about 20 minutes. Let it cool. Dissolve the gelatin. Beat the butter and powdered sugar until creamy. Stir in the egg yolks and egg liqueur. Mix the gelatin into the mixture and let the mixture set slightly. Meanwhile, beat the egg whites and cream until stiff. Set aside about 1/4 of the whipped cream for decoration. Fold the beaten egg whites and the remaining cream into the liqueur mixture. Place the cake ring around the sponge cake, place the wafer rolls around the edge on the sponge cake base, and fill with the cake cream. Smooth the top and decorate with chocolate shavings and the remaining cream. Refrigerate the cake for at least 4-5 hours, or overnight if possible. Tip: I pipe little dots of cream around the edges, make little hollows in them and fill them with egg liqueur.