Eggnog sandwiches

Ingredients for 1 servings:

• 6 eggs, separated
• 3 tbsp water, hot
• 125 g sugar
• 100 g flour
• 200 g nuts, ground
• 1 tsp cinnamon
• ½ pack of baking powder
• 500 g cream
• 125 g chocolate (dark chocolate, 60-70%)
• 300 g cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 100 ml egg liqueur
• 1 pack of chips (Choco Crossies chips)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the sponge cake, beat the egg yolks with water and sugar until thick and creamy, until the sugar is dissolved. Mix the flour with the nuts and cinnamon and add to the cake. Beat the egg whites until stiff, then add to the cake and carefully fold everything in. Spread on a greased baking sheet (ideally with a baking frame) and bake at 200°C for about 15-20 minutes. Immediately remove the baking frame and turn out onto a tea towel sprinkled with sugar and let cool. Heat the cream and dissolve the chocolate in it. Chill. Cut the sponge cake in half vertically. Place one half on a cake plate and place the baking frame around it. (You can also do without it.) Beat the cold chocolate cream until stiff and spread on the base half. Place the other half on top and press down lightly. Beat the cream with cream stiffener until stiff and spread on the cake. Use a decorating comb to draw wavy lines in the cream. Then carefully drizzle the advocaat into the wavy indentations. Garnish with the Chocolait chips.