Eggnog – Physalis Cake

Ingredients for 1 servings:

• 100 g chocolate coating, whole milk
• 4 eggs
• 60 g butter
• 90 g sugar
• 100 ml egg liqueur
• 160 g almonds (peeled and ground)
• 2 tsp baking powder
• 600 g physalis (Cape gooseberries)
• 2 packs of cake glaze, clear
• 500 ml grape juice (white) or apple juice
• 400 g whipped cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 100 g dark chocolate coating

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

fruity refreshing exotic cake

Chop 100g of the dark chocolate coating and melt in a bain-marie. Use a spoon to form 12 small chocolate lattices on baking paper and let dry. Separate the eggs. Beat the egg whites until stiff peaks form. In another bowl, cream together the butter, 60g of sugar, the egg yolks and 4 tbsp of advocaat until fluffy. Coarsely grate 100g of the milk chocolate coating and fold it into the batter along with the almonds, baking powder and beaten egg whites. Fill a 26cm springform pan lined with baking paper with the batter and bake. Preheat oven to 175°C (top/bottom heat), baking time 35 minutes. Turn the cake base out of the pan, remove the baking paper and let it cool. Place the batter on a cake plate and place a cake ring around it. Remove the physalis from the pods, wash, pat dry and halve if necessary. Prepare the cake glaze according to the package instructions using the juice and remaining sugar. Fold in the fruit, pour it onto the cake base and let it cool. Whip the cream with vanilla sugar and cream stiffener until stiff. Spread it on the fruit. Use the back of a spoon to make indentations in the cream and spread the remaining liqueur into the indentations. Remove the chocolate lattice from the baking paper and decorate the cake with it. Tip: The fruit base is best prepared a day in advance. Just make the cream and garnish before serving. A slightly different version: if you can’t find pysalis, you can also use canned apricot pieces in a pinch. It will taste only half as exotic, as the sweet and tart flavor of the pysalis is missing.