Eggnog cake

Ingredients for 1 servings:

• 6 eggs
• 100 g dark chocolate
• 200 g almonds
• 80 g butter, soft, in pieces
• 80 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 25 g rum
• 25 g brandy
• 1 jar sour cherries
• 1 shot of cherry brandy
• 1 pack of pudding powder, vanilla
• 3 cups whipped cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 200 g egg liqueur
• Chocolate shavings, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 30 minutes

Preheat oven to 175°C (fan). Separate the eggs and beat the egg whites until stiff. Grind the chocolate and almonds in a mixer and place them in a mixing bowl. Add the egg yolks, butter, sugar, vanilla sugar, baking powder, rum, and brandy and mix everything together. Then fold in the beaten egg whites. Pour the batter into a greased springform pan lined with baking paper and bake for about 40 minutes. Let cool. Topping: Drain the cherries in a sieve, collecting the juice. Mix the custard powder with a little cherry juice until smooth. Bring the remaining juice to a boil, stir in the custard powder, bring to a boil, add a dash of kirsch, and add the cherries. Let cool. Beat the cream with the cream stabilizer and vanilla sugar until stiff and chill. Remove the base from the pan, place it on a cake plate, and place a cake ring around it. Arrange the cherries on top, spread the cream on top, and pour the egg liqueur over the cream. Sprinkle the chocolate shavings on top and refrigerate for 3-4 hours.