Eggnog cake

Ingredients for 1 servings:

• 3 eggs, separated
• 2 tbsp water
• 1 pinch of salt
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 30 g cocoa powder
• 2 tsp, leveled baking powder
• 4 sheets of gelatin
• 400 g whipped cream
• 50 g sugar
• 1 packet of vanilla sugar
• 50 ml egg liqueur
• 250 g whipped cream
• 2 sheets of gelatin
• 150 ml egg liqueur
• 15 g milk chocolate coating

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

for a 26 cm baking ring

Line a 26 cm diameter baking ring with baking paper and preheat the oven to 150°C fan/convection oven. For the pastry, beat the egg whites with the water and salt until stiff peaks, while gradually adding the sugar and vanilla sugar. Stir in the egg yolks one at a time. Sift in the dry ingredients and fold in. Pour the batter into the baking tin and bake in the oven for about 20 to 25 minutes. Then check the base with a skewer and let it cool completely. Cut the base in half horizontally and enclose the first layer in a cake ring. For the cream, soak the gelatine in cold water. Beat the cream with the vanilla sugar and sugar until stiff peaks. Heat the egg liqueur and dissolve the squeezed gelatine in it. Stir in about 3 tablespoons of the stiff peaks and fold this mixture into the remaining cream. Spread the cream on the base, put the lid on, and refrigerate the cake for several hours. For the decoration, whip the cream until stiff peaks and spread 1/3 of it on the cake. Fill the remaining third into a piping bag and use it to dot the edges of the cake. Soften the gelatin. Heat the liqueur and dissolve the squeezed gelatin in it. Let the mixture cool for about 5 minutes, then pour it onto the cake and spread it. Roughly chop the chocolate coating and melt it in hot water in a freezer bag. Cut off a small corner and use it to decorate the liqueur layer. Chill the cake again. Remove the cake ring and cover the edge with the remaining cream.