Eggnog mascarpone cake

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, cold
• 120 g sugar
• 50 g flour
• 25 g cornstarch
• 25 g cocoa powder
• 1 ½ tsp baking powder
• 4 sheets of gelatin
• 250 g mascarpone
• 250 ml egg liqueur
• 2 tbsp sugar
• 200 ml cream
• 100 g dark chocolate shavings
• 350 g cream
• 1 packet of vanilla sugar
• 9 tbsp eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 3 hours 55 minutes

with chocolate sprinkles and dark sponge cake

Separate the eggs and beat the egg whites with the cold water until stiff, gradually adding the sugar. Then fold in the egg yolks one at a time. Mix the flour with the baking powder, starch and cocoa, sift over the mixture and carefully fold in. Pour the mixture into a greased 26 cm springform pan and bake in a preheated oven at 180 degrees Celsius for 20-30 minutes, then let it cool. I always prepare the sponge cake the day before. For the filling, soak the gelatine in cold water. Mix the mascarpone with the advocaat and sugar. Squeeze out the gelatine, heat gently and dissolve. Add about 3 tablespoons of the cream to the warm gelatine and then quickly stir the adjusted gelatine into the mascarpone mixture with a whisk. Whip the cream until stiff and fold in alternately with the chocolate shavings. Then chill the cream briefly. Meanwhile, cut the cooled cake layer in half horizontally and place a cake ring around the bottom layer. Spread the layer with the cream and place the second layer back on top. Chill for about 3 hours. Whip the cream with vanilla sugar until stiff peaks form and fold in about 4 tablespoons of advocaat. Transfer about 8 tablespoons of this to a piping bag for garnishing. Remove the cake layer and cover the entire cake with cream. Decorate with whipped cream and the remaining advocaat. Garnish with chocolate, if desired.