Eggnog cake with lemon cream

Ingredients for 1 servings:

• 5 eggs
• 250 g sugar
• 250 g flour
• 2 packets of vanilla sugar
• ¼ liter eggnog
• ¼ liter of oil
• 1 packet of baking powder
• 3 cups of cream, 200 g each
• 2 lemons, untreated
• 2 packs of cream stiffener
• 250 g quark (cottage cheese)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

great for summer

For the batter, beat the eggs with the sugar and vanilla sugar until frothy. Gradually add the oil and egg liqueur. Combine the flour with the baking powder and stir into the egg liqueur mixture until lump-free. Grease a springform pan and line the bottom with baking paper. Pour the mixture into the pan and bake at 180°C (top/bottom heat) for about 1 hour. Remove from the oven and let cool. For the cream, whip the cream with the cream stiffener until stiff. Meanwhile, zest the lemons and squeeze out the juice. Combine the lemon juice, zest, and curd in a bowl. Add about 2/3 of the whipped cream to the curd mixture and mix well. Divide the cold cake base into three pieces and spread the cream between them. The decoration is up to you. Makes about 12 pieces. You can find my video at this link: https://youtu.be/6hTCim2Sndw