John Myers
Ingredients for 1 servings:
- 200 g almonds or hazelnuts, ground
- 150 g dark chocolate, chopped into pieces
- 80 g butter
- 5 egg yolks
- 100 g sugar
- 4 tbsp eggnog
- 2 tbsp rum
- 3 drops of bitter almond flavor
- 3 tsp Amaretto
- 1 tsp baking powder
- 1 pinch of salt
- 2 packs of cream powder (eggnog mousse)
- 300 ml egg liqueur
- 120 ml pear spirit
- 150 g white chocolate coating
- 200 ml cream
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
- 150 ml egg liqueur
- 4 tsp cream powder (Sanapart or Paradies)
- 200 ml cream, for decoration
- 1 packet of vanilla sugar
- 1 pack of cream stiffener
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes
Dough: Beat egg yolks, sugar, and butter until smooth. Add egg liqueur, rum, Amaretto, and bitter almond oil. Stir in the almonds and chocolate. Beat the egg whites and gently fold them in. Pour the batter into a springform pan and bake at 170°C fan/190°C top/bottom heat for about 35-40 minutes. Egg liqueur mousse: Beat the cream powder with the egg liqueur and pear brandy for about 3 minutes, then refrigerate. Melt the chocolate coating over a bain-marie, then slowly but steadily stir it into the mousse. This is important; the chocolate coating must be completely incorporated into the mousse. Let it cool in the refrigerator for about 20-30 minutes until the mousse is firm. Then pour it onto the cooled base. Cream layer: Beat the cream with the cream stabilizer and vanilla sugar, pour it onto the mousse layer, and smooth it down. Decoration: Whip the cream with the cream stabilizer and vanilla sugar, fill a piping bag, and add a border or dots of whipped cream. Glaze: Mix the eggnog with the Sanapart or Paradiescreme powder thoroughly. After 3 minutes, the eggnog cream can easily be spread over the cream layer. Refrigerate the cake for about 2 hours. It will then be firm enough to slice and its flavor will be a real treat.
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