Eggnog cake

Ingredients for 1 servings:

• 80 g butter or margarine
• 80 g sugar
• 1 packet of vanilla sugar
• 200 g almond(s), ground
• 1 tsp baking powder
• 1 g chocolate, grated (dark)
• 1 tbsp rum
• 1 tbsp brandy
• 6 egg whites
• ½ liter sweet cream
• 2 packs of cream stiffener
• 100 g egg liqueur
• 100 g chocolate shavings

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Beat the butter or margarine until fluffy. Gradually add the sugar and vanilla sugar. Beat the egg yolks. Mix the almonds with the baking powder and fold into the mixture along with the grated chocolate. Stir in the rum and wine liqueur. Beat the egg whites until stiff and fold in. Pour the batter into a springform pan lined with baking paper. Bake in a preheated oven at 175°C, Gas Mark 2, for approx. 60 minutes. Then let cool. Whip the cream with the cream stiffener until stiff and spread on the cooled cake. Pour the advocaat over the cake. Decorate the cake with dots of cream and sprinkle with chocolate shavings.