Eggnog cake with strawberries

Ingredients for 1 servings:

• 100 g butter or margarine
• 40 g sugar
• 1 packet of vanilla sugar
• 5 egg yolks
• 200 g almonds, peeled, ground
• 20 g flour
• 80 g white chocolate, finely grated
• 2 tbsp rum
• 5 egg whites
• 1 pinch of salt
• 40 g sugar
• 500 g strawberries
• 400 ml cream
• 2 packets of vanilla sugar
• 300 ml egg liqueur
• 300 g natural yogurt (full milk yogurt)
• 2 packs of dessert sauce (vanilla flavor), no cooking
• 400 ml cream
• 2 packs of cream stiffener
• 50 g chocolate, white
• 250 g strawberries
• 2 handfuls of pistachios, chopped or whole
• 100 ml egg liqueur

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours

For the base, cream the butter or margarine with the sugar and vanilla sugar until fluffy and then beat in the egg yolks one at a time. Mix the peeled, ground almonds with the flour and the finely grated white chocolate and stir into the butter foam. Flavor the mixture with rum. Beat the egg whites with the salt and sugar until stiff peaks and fold in. Pour the batter into a springform pan (24-26 cm) lined with baking paper, smooth it out and bake in an oven preheated to 180°C for 35-40 minutes. Then remove the cake from the pan and let it cool in the pan. Remove the base from the pan, carefully peel off the baking paper and cut the base in half horizontally. Place the bottom half on a cake plate and enclose it in a cake ring. Wash the strawberries, pat dry and halve them. Whip the cream with the vanilla sugar until stiff peaks. Mix the advocaat with the yogurt and vanilla sauce powder and fold in the cream. Top the cake base with half of the strawberries and cover with half of the eggnog cream. Cover with the second layer, top with the remaining strawberries and spread with the remaining cream. Let the cake chill in the refrigerator for several hours, then remove from the cake ring. Whip the cream with the cream stiffener until stiff and cover the cake all over. Fill a piping bag with the remainder and pipe onto the surface of the cake. Sprinkle the cake with very finely grated white chocolate and top with the washed, halved strawberries and the pistachios. Pour the eggnog into a parchment bag, snip off a small tip and drizzle the eggnog in thin lines over the cake. Refrigerate the cake until ready to serve.