Eggnog – Raffaello Cake

Ingredients for 1 servings:

• 140 g flour
• 110 g cornstarch
• ½ pack of baking powder
• 110 g sugar
• 3 eggs
• 125 ml oil
• 250 ml egg liqueur
• 250 g mascarpone
• 350 ml milk
• 1 pack of pudding powder, vanilla
• 2 tbsp sugar
• 50 ml egg liqueur
• 1 pack of agar-agar (agartine)
• 10 pieces of confectionery (Raffaellos, cut into pieces)
• Chocolate coating

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Whisk the eggs and sugar until very creamy, then briefly whisk in the oil and add the remaining ingredients. Pour the batter into a prepared loaf pan and bake in a preheated oven at 160°C fan-assisted oven for about 35 minutes (test with a toothpick). Once cooled, cut the cake in half and fill it with the cream, spread it around the outside, and decorate with a few halved Raffaellos. A little chocolate glaze also looks delicious. Chill the cake for a few hours before cutting. Cream: Make a pudding from the milk and pudding powder, add sugar, and remove from the heat. Stir in the agartine and bring back to the boil. Add the egg liqueur. Then let it cool completely. Whisk the mascarpone until smooth and mix well with the cold pudding. Add the Raffaellos.