Fine eggnog cake

Ingredients for 1 servings:

• 1 cake base (sponge cake base), light
• 1 pack of ladyfingers
• 2 tbsp chocolate shavings
• 250 g butter
• 125 g powdered sugar
• 3 egg yolks
• 3 egg whites, beaten stiffly
• 1 packet of vanilla sugar
• 1 pack of ground gelatin (I always use 2)
• ½ bottle of eggnog
• 2 cups whipped cream, whipped stiff

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Place the sponge cake base in the rim of a 26 cm springform pan (please adjust the purchased one). Then wedge the sponge fingers between the rim and base, sugared side out. Cream the butter with the powdered sugar, egg yolks, and vanilla sugar until fluffy. Add the egg liqueur and the gelatin dissolved according to the instructions. When the mixture begins to set (this happens relatively quickly), carefully fold in the stiffly whipped cream and stiffly beaten egg whites. Pour into the prepared pan and refrigerate (preferably overnight). Sprinkle with chocolate shavings just before serving. The cake also freezes well.