Eggnog cream cake

Ingredients for 1 servings:

• 5 eggs, separated
• 100 g butter, room temperature
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 250 g hazelnuts, ground
• 3 tbsp flour
• 1 tsp baking powder
• 100 g dark chocolate, grated
• 3 tbsp eggnog
• 7 sheets of gelatin
• 200 ml egg liqueur
• 2 cl cherry brandy
• 500 ml cream
• 70 g powdered sugar
• 200 ml egg liqueur
• 3 sheets of gelatin
• e.g. cream, whipped
• e.g. chocolate coating, liquid

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

with lots of egg liqueur in the filling

Cream the butter with the sugar, vanilla sugar, and salt until creamy. Stir in the egg yolks, adding them one at a time. Also add the egg liqueur. Beat the egg whites until stiff and carefully fold in. Mix the chocolate, flour, baking powder, and hazelnuts and stir in in batches. Bake the batter in a 26cm springform pan lined with baking paper in a preheated oven at 185°C for about 30 minutes, then let the base cool. Place a cake ring around the cake base. Soak and dissolve the gelatine according to the package instructions. Mix together the egg liqueur, kirsch, and powdered sugar. Stir in the gelatine and fold in the stiffly whipped cream. Pour the egg liqueur cream onto the cake base and chill for about two hours. Soak and dissolve the gelatine according to the package instructions, then stir into the egg liqueur. Carefully spread the mixture over the egg liqueur cream and chill the cake again until the egg liqueur has set. Now decorate the cake with cream and chocolate coating as desired.