Eggnog – Mascarpone – Cake

Ingredients for 1 servings:

• 6 eggs
• 200 g sugar
• 180 g flour
• 1 tsp baking powder
• 8 sheets of gelatin
• 500 g mascarpone
• 300 g yogurt
• 100 g powdered sugar
• 300 ml egg liqueur
• 400 ml whipped cream
• 2 packets of vanilla sugar
• 1 bag of pistachios, chopped
• 2 packs of cream stiffener

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 50 minutes

Preheat the oven to 180 degrees Celsius (160°C fan/gas mark 3). Separate the eggs and first beat the egg whites until stiff peaks form. Then beat the egg yolks in a second bowl until frothy, while whisking in 3 tablespoons of lukewarm water and the sugar. Mix the flour and baking powder and stir in. Once everything is combined, fold in the egg whites. Pour the mixture into a 26 cm springform pan lined with baking paper and greased on the bottom, and bake in the preheated oven for about 50 minutes. Let cool in the pan. Remove the sponge by placing a cake plate on top of the cake and then turning it over. Peel back the baking paper. Then cut the base horizontally twice. Soak the gelatine for about 5 minutes. Meanwhile, mix together the mascarpone, yogurt, powdered sugar, and 250 ml of advocaat. Squeeze out the gelatin and melt the wobbly leaves in a small bowl in the microwave on “Defrost” (250°C). Then immediately add the liquid gelatin to the mascarpone mixture while mixing. Place a cake ring around the bottom cake layer, fill it with half of the cream, and cover with the second layer. Spread the remaining cream on top and then cover with the last layer. Refrigerate for at least 4 hours (I do it overnight). Whip the cream, cream stabilizer, and vanilla sugar until stiff. Remove the cake ring and spread about 3/4 of the cream all over the cake. Place the remaining cream into a cake piping bag fitted with a star nozzle and pipe 16 circles onto the surface. Pour the remaining advocaat into the rings. Decorate the edges and top with the chopped pistachios.