Eggnog cake

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 4 tbsp water
• 100 g flour
• 100 g hazelnuts
• 2 tsp baking powder
• 6 sheets of gelatin
• 200 ml egg liqueur
• 200 ml cream cheese
• 75 g sugar
• 600 g whipped cream
• 300 g whipped cream
• 50 g hazelnuts
• 150 ml egg liqueur

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

For 12 pieces

Base: Beat eggs, sugar, and 4 tablespoons of water for 8 minutes until frothy. Mix flour, hazelnuts, and baking powder. Carefully fold into the egg foam. Pour into a springform pan. Bake in a preheated oven for 30-35 minutes (electric oven: 175°C, gas mark 2, fan oven: 155°C). Let cool on a wire rack. Then cut the base horizontally once. Cream: Soak gelatin in water. Mix egg liqueur, cream cheese, and sugar. Dissolve gelatin according to the package instructions. Mix 4 tablespoons of cream with the gelatin, then stir into the remaining cream. Whip cream until stiff peaks form. As soon as the cream begins to set, whisk again. Fold in cream. Place the cake ring around the cake base. Spread half of the cream on top. Place the second layer on top. Spread the remaining cream on top. Let set for a few hours. Decoration: Whip the cream until stiff peaks form. Remove the cake ring. Spread half of the cream around the edge of the cake. Fill a piping bag with the remaining cream and pipe densely packed tufts of cream around the top edge of the cake. Decorate with hazelnuts. Pour the eggnog into the center of the cake.