Eggnog cake

Ingredients for 1 servings:

• Fat for the mold
• 3 eggs
• 80 g sugar
• 50 g flour
• 50 g cornstarch
• ½ tsp baking powder
• 9 pieces of gelatin
• 500 g red fruit compote
• 700 g whipped cream
• 125 ml egg liqueur and 5 tbsp extra
• 2 tbsp chocolate rolls

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

with red fruit compote

Grease the bottom of a 26cm springform pan. Separate the eggs. Beat the egg whites with a pinch of salt until stiff, then sprinkle in the sugar and continue beating until dissolved. Beat the egg yolks in one at a time. Sift the flour, cornstarch, and baking powder into the pan and fold in. Spread the batter into the pan and bake in a preheated oven (175°C, fan oven 150°C) for 20-25 minutes. Let it cool in the pan first. Then remove and let cool completely. Place a cake ring around the pan. Soak 4 sheets of gelatin in cold water. Set aside 5 tablespoons of red fruit compote for decoration. Squeeze out 4 sheets of gelatin and dissolve over low heat. Stir in 3 tablespoons of red fruit compote. Then stir this into the remaining red fruit compote and spread the mixture on the cake base. Chill for approx. 2 hours. Soak 5 sheets of gelatin. Whip 400g of cream until stiff. Squeeze out the gelatine and dissolve it. First mix with 2 tablespoons of egg liqueur, then stir this into the remaining liqueur and fold into the cream. Spread the egg liqueur cream on the red fruit compote. Refrigerate the cake for at least 3 hours. The calorie information refers to one slice of 16. Whip 300g of cream until stiff. Remove the cake ring and spread half of the cream over the edge of the cake and sprinkle with chocolate curls. Fill a piping bag with the remaining cream and pipe wavy lines onto the cake. Decorate with 5 tablespoons of egg liqueur and the reserved red fruit compote.