Eggnog Cake By Grandma Elfriede

Mix the sugar, vanilla sugar, water and rum until frothy. Then stir in the spices, cocoa, almonds and baking powder. .

Put the dough in a greased springform pan and bake for 30 - 40 minutes in a preheated oven at 170 ° C - stick sample

Let the base cool down completely

Whip a cup of cream with 2 tablespoons of vanilla sugar very stiff - be careful - do not make butter 😉

Place the base on a cake plate, prick several times with a fork and drizzle with rum, do not drown 😉

Place a cake ring around the base, alternatively the edge of the springform pan will also work

Spread 2 / 3 of the cream smoothly on the cold base and let it relax for 2 hours in the refrigerator. Of course, cool the rest of the cream too 😉

Apply the remaining cream with the help of a piping bag at the top as "overflow protection".

Spread the egg liqueur on the free area, whoever wants to can do decorative work with chocolate shavings and put it in the refrigerator overnight, where the taste of the liqueur is absorbed into the cream and the same becomes at least so firm on the surface that it is no longer runs off the cake.

Good hunger

2 people = shape 26/28 1 person = shape 18