Eggnog cherry cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar
• 200 g flour
• ½ tsp baking powder
• 2 tbsp apricot jam
• 2 tbsp rum
• 100 g brittle
• 3 cups of cream, 200 g each
• 3 packs of cream stiffener
• 3 packets of vanilla sugar
• 200 ml egg liqueur
• Cherry jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

An eye-catcher on the coffee table. Serves 16.

Preheat the oven to 200°C (top/bottom heat). For the sponge cake, beat the eggs and sugar until frothy. Then sift the flour and baking powder and fold in. Pour the batter into a springform pan and bake in the oven for about 20 minutes. Once the sponge cake has cooled, cut off a thin layer about 1/2 cm thick. Mix the apricot jam with the rum, spread a thin layer over the top of the cake, and sprinkle with the brittle. Let the jam dry, then cut the cake into 16 equal-sized wedges. Cut the remaining sponge cake in half horizontally. For the filling, whip 200 ml of cream with one sachet each of cream stiffener and vanilla sugar until stiff, then fold in 6 tablespoons of advocaat. Spread the bottom layer with cherry jam, then with the cream filling. Place the second layer on top. Now whip the remaining cream with two sachets each of cream stiffener and vanilla sugar until stiff. Spread two-thirds of the cream over the surface and edges of the cake. Pipe dots of the remaining cream onto the cake. Make sure there are no gaps, so the eggnog doesn’t run down later. Now place the sponge cakes, wide end down, at the bottom edge of the cake and place them over the dots of cream. Pour a drizzle of eggnog into the center of the cake.