Eggnog cream cake

Ingredients for 1 servings:

• 3 egg yolks
• 75 g sugar
• 3 egg whites
• 1 pinch of salt
• 50 g spelt flour
• 25 g cornstarch
• 15 g cocoa powder, unsweetened
• ½ tsp baking powder
• 250 g quark
• 1 cup sour cream, 200 g
• 1 cup of crème fraîche, 200 g
• 120 g sugar
• 2 tbsp vanilla sugar
• 600 ml cream, if necessary also 700 ml
• 2 packs of gelatin powder
• 3 tbsp eggnog
• some chocolate shavings

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 5 minutes

Beat the egg whites with salt until stiff peaks form. In another bowl, beat the egg yolks with the sugar until light and creamy. Sift the flour, starch, cocoa powder, and baking powder over the egg yolk mixture and carefully mix in the egg whites. Pour the batter into a springform pan lined with baking paper and bake at 170 degrees Celsius for 15 minutes. Let it cool and then remove from the pan. Prepare the gelatine with water according to the package instructions. Beat the cream until stiff peaks form. Mix together the quark, sour cream, crème fraîche, sugar, and vanilla sugar. Stir in the egg liqueur. Heat the gelatine. Stir 1-2 tablespoons of the quark mixture into the gelatine, then pour this back into the quark bowl and mix well. Refrigerate. When the mixture begins to set, stir in the stiff peaks form. Place a cake ring around the cake base, spread the egg liqueur mixture on top, and smooth it down. Leave to set in the refrigerator for a few hours. First spread some chocolate shavings and then the remaining egg liqueur on the cake.