Eggnog cake with wholemeal flour

Ingredients for 1 servings:

• 250 g sugar
• 160 g wheat flour (wholemeal flour)
• 1 packet of baking powder (cream of tartar)
• 6 eggs, separated
• 80 g walnuts, grated
• 80 g hazelnuts, grated
• 125 ml oil
• 125 ml water, cold
• 2 tsp cocoa powder, unsweetened
• 1 cup of cream
• 1 pack of cream stiffener
• eggnog

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Nut slices

Beat the egg yolks with the sugar until frothy. Alternately add the nuts, oil and water. Mix the flour with the cocoa and baking powder and stir in. Beat the egg whites until stiff and fold the egg whites into the batter. Spread the batter on a baking tray lined with baking paper and bake at 180°C for 30-35 minutes. Let the cake cool completely and then halve it. Whip the cream with the cream stiffener until stiff. Spread half of the cake with whipped cream and spread a little advocaat on top. Place the other half of the cake on top, spread with more cream and drizzle with a little advocaat just before serving! Tip: Make sure you chill the advocaat in the fridge for a day in advance! You can of course leave the advocaat out if children are eating with you.