Eggnog vanilla cake with espresso cream

Ingredients for 1 servings:

• 1 egg(s), size L
• 1 tbsp water
• 1 pinch of salt
• 40 g sugar
• 20 g flour
• 20 g cornstarch
• 15 g chocolate sprinkles
• ½ tsp baking powder
• 1 cup of espresso
• 3 sheets of gelatin
• Water, cold for soaking
• 125 ml eggnog
• 40 g sugar
• 1 vanilla pod(s), including the pulp
• 250 g quark, 20% fat
• 200 g whipped cream
• 3 ports. Espresso powder, instant (espresso sticks)
• 20 g sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 6 hours 50 minutes

simple and delicious

Separate the egg. Beat the egg whites with 1 tablespoon of water and salt until stiff, gradually adding the sugar. Briefly mix in the egg yolks on the lowest speed. Sift the flour, cornstarch, and baking powder over the mixture and fold in the chocolate sprinkles. Spread into an 18cm springform pan lined with baking paper and bake at 150°C (fan oven) for about 20 minutes. Allow to cool and then cut in half crosswise. Drizzle both layers with the espresso. Soak three sheets of gelatine in cold water. Mix the quark with 40g of sugar, the vanilla seeds, and the advocaat. Squeeze out the gelatine and dissolve it according to the package instructions. Stir the gelatine into the advocaat cream. Place a cake ring around one sponge cake and spoon the cream on top. Cover the cake with the other sponge cake and chill for about 5 hours. Beat 200g of cream with 20g of sugar and the espresso powder until stiff. Remove the cake ring and cover the cake with the espresso cream and decorate as desired.