Eggnog slices with buttercream

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp water, cold
• 180 g sugar
• 2 packets of vanilla sugar
• 80 g cornstarch
• 120 g flour
• 2 tsp baking powder
• ½ liter of milk
• 1 pack of pudding powder, vanilla
• 50 g sugar
• 8 cl eggnog
• 250 g butter
• 100 g powdered sugar
• 1 pack of biscuits, (butter biscuits)
• some rum
• Cake icing (chocolate)

Instructions

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

Dough: Separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar, vanilla sugar, and water until frothy. Sift the cornstarch, flour, and baking powder into the egg yolk mixture and carefully fold in with the beaten egg whites. Spread the mixture onto a greased baking tray and bake at 180°C for 20-25 minutes. Buttercream: Make a pudding from the milk, sugar, and pudding powder. Allow to cool. Stir the egg liqueur into the cooled pudding. Cream the butter with the icing sugar until creamy. Then gradually stir the pudding into the butter. (Mix carefully and quickly so the mixture doesn’t curdle). Spread the creme onto the cooled sponge cake base. Dip the butter biscuits in a little rum and place them next to each other on the creme. Cover the whole thing with chocolate glaze and refrigerate. Cut into pieces and enjoy!