Eggnog cake

Ingredients for 1 servings:

• 4 eggs
• 250 g sugar
• 200 ml oil, tasteless
• 200 ml egg liqueur
• 300 g flour, sifted
• 1 packet of baking powder
• 50 g chocolate shavings, dark
• 200 ml cream
• 4 tbsp eggnog
• 500 g low-fat curd cheese
• 4 tsp cream stiffener
• 100 g powdered sugar, sifted
• 3 tbsp eggnog
• Fat for the mold

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

For the batter, beat the eggs and sugar until frothy. Stir the oil, 200 ml of egg liqueur, and flour with the baking powder into the egg and sugar mixture. Pour the batter into a greased 28 cm springform pan. Bake in a preheated oven at 200°C for approx. 40 minutes on the middle rack. Then cut it in half horizontally and let it cool. For the filling, whip the cream until stiff. Then stir in the low-fat quark with the 4 tablespoons of egg liqueur and the chocolate shavings. Finally, add the cream stabilizer (if you used a 26 cm springform pan for the batter, you should cut the cake in half horizontally and use double the amount of filling). Then spoon the filling between the cooled cake layers. If you like, you can reserve a little more to decorate the icing. For the icing, mix the powdered sugar and 3 tablespoons of egg liqueur. Pour over the cake and spread it evenly. Once the icing has set, decorate as desired with any remaining filling. Tip: Chocolate sprinkles also look great on the icing.