Eggnog cake

Ingredients for 1 servings:

• 80 g sugar
• 80 g butter
• 1 packet of vanilla sugar
• 5 egg yolks
• 200 g almonds or hazelnuts, grated
• 100 g chocolate, grated
• 1 tsp baking powder
• 1 shot of cognac or rum
• 1 egg white
• 2 bananas
• some lemon juice
• 2 cups of cream
• 3 packs of cream stiffener
• 100 ml egg liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

with bananas

For the cake, cream the butter with sugar, vanilla sugar, and egg yolk until fluffy. Then stir in the almonds or hazelnuts and the grated chocolate. Stir in the baking powder and cognac. Beat the egg whites until stiff. Finally, carefully fold them into the almond mixture; do not stir! Grease a springform pan, pour in the batter, and bake in a preheated oven at 150°C for 1 hour. Allow to cool. In the meantime, slice the bananas and toss them in lemon juice to prevent them from browning. Place a cake ring around the cooled cake base. Place the banana slices on the cake base. Whip the cream with the cream stiffener until very stiff. Set some cream aside. Spread the remaining cream over the banana slices and smooth it down. Fill a piping bag with the reserved cream and pipe dots of cream onto the cake. It’s best to do this along the edges so the advocaat doesn’t run down later. Finally, pour the advocaat over the cream and carefully spread it over the cake. Refrigerate the cake for at least 3 hours, preferably overnight. Carefully remove the cake ring and serve. The cake base can also be prepared 3-4 days in advance. This will allow it to set well and become very moist.