Eggnog – Schlierentorte

Ingredients for 1 servings:

• 3 eggs, separated
• 220 g sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 1 jar cherry(s) (720 ml)
• 1 pack of pudding powder
• 12 sheets of gelatin
• 300 ml egg liqueur
• 500 g sour cream
• 1 packet of vanilla sugar
• 500 ml whipped cream
• 40 g dark chocolate, grated
• 2 tbsp cocoa powder

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Beat the egg whites with 3 tablespoons of cold water until stiff, gradually adding 100g of sugar. Stir in the egg yolks one at a time. Mix the flour with the starch and baking powder, sift it into the pan and stir it in. Line the base of a 26cm springform pan with baking paper and spread the batter on it. Bake in a preheated oven at 175°C (convection not suitable) for about 25 minutes. Allow to cool, then cut the base in half crosswise. Place a cake ring around the bottom layer. Drain the cherries and collect the juice. Mix the custard powder with 20g of sugar and 4 tablespoons of water. Bring the juice to a boil, stir in the custard powder, and bring to a boil briefly. Add the cherries, allow to cool slightly, and then spread the filling onto the cake base. Chill for 30 minutes. Soak the gelatine in cold water. Squeeze out 4 sheets of gelatine, dissolve over low heat (ideally over steam in a bowl), and mix with the advocaat. Mix the sour cream with the vanilla sugar and 100g of sugar. Dissolve 8 sheets of gelatine and mix with 3-4 tablespoons of sour cream. Then stir this into the remaining cream. Whip 400g of cream until stiff. As soon as the sour cream begins to set, fold in the cream. Spread 2/3 of the cream on the cherries and pour over 2/3 of the advocaat. Mix both mixtures together, then smooth out. Place the second layer on top. Spread the remaining sour cream on top. Finally, pour the remaining advocaat on top. Chill for at least 4 hours. Finely grate the chocolate. Remove the cake from the ring. Whip 100g of cream until stiff and spread it over the edge. Decorate the cake with chocolate hearts made from the grated chocolate and dust with cocoa.