Eggnog stracciatella cake

Ingredients for 1 servings:

• 175 g butter
• 175 g sugar
• 3 pts vanilla sugar
• 1 pinch of salt
• 3 eggs
• 175 g flour
• 2 tsp, heaped baking powder
• 200 ml egg liqueur
• 800 g whipped cream
• 2 points cream stiffener
• 75 g chocolate rolls
• n. B. Chocolate decoration of your choice
• Fat for the mold

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours

Cake for Easter coffee

Grease a 26 cm springform pan. Cream together the butter, sugar, 1 sachet of vanilla sugar, and salt with a hand mixer until creamy. Beat in the eggs one at a time. Mix the flour with the baking powder and briefly stir in portions, alternating with 100 ml of egg liqueur. Spread the batter into the springform pan. Bake in a preheated oven (electric oven: 175 °C / fan oven: 150 °C) for approx. 35-40 minutes. Let cool in the pan for approx. 10 minutes. Then remove from the pan and let cool completely. Whip 500 g of cream until stiff peaks, gradually adding the cream stiffener and 2 sachets of vanilla sugar. Fold in half of the chocolate curls with a whisk or spatula. Spread a thick layer of chocolate curls over the top of the cake and a thin layer around the edges. Press the remaining chocolate curls, except for a few for sprinkling, onto the sides of the cake. Whip 300 g of cream until stiff peaks and fill a piping bag with a star nozzle. Pipe a ring of cream onto the edge of the cake. Pour 100 ml of egg liqueur into the center of the cake and spread it evenly. Refrigerate for about 3 hours. Decorate the cake with chocolate decorations and the remaining chocolate curls.