Fine eggnog – mascarpone – cake with raspberry glaze

Ingredients for 1 servings:

• 3 eggs
• 100 g sugar
• 100 g starch flour
• 100 g flour (405)
• ½ tsp baking powder
• 13 g pudding powder, almond
• 100 ml egg liqueur
• 3 cups of cream
• 9 sheets of gelatin
• 2 tbsp sugar (as desired)
• 250 g mascarpone
• 1 jar raspberries
• 1 bag of cake glaze, red

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

perfect blend of sweetness and acidity

Sponge cake preparation: Separate the eggs. Beat the egg whites until stiff peaks, slowly adding the sugar as you do so. Beat until stiff peaks have dissolved and the mixture is glossy. Now fold in the egg yolks. Mix the flour, starch, baking powder, and pudding powder and fold into the egg mixture. Pour the batter into a lightly greased 28cm or 30cm springform pan (I always use this) and bake in an oven preheated to 200°C for approx. 20 minutes (this can vary by 5 minutes +-). Allow the sponge cake to cool on a rack and then cut in half lengthwise to create two layers. Prepare the filling: Allow the gelatine to set according to the instructions. Once the cream has been whipped until stiff peaks, mix the advocaat with the mascarpone and sugar until creamy. Now squeeze out the soaked gelatine and heat in the kettle until it has completely melted (no more!!!!). Immediately stir in 2-3 tablespoons of the mascarpone cream. Only now do you stir the gelatine mixture into the rest of the mascarpone cream. Last but not least, fold in the cream and taste again to make sure there is enough sugar in the cream. Add a little more sugar if necessary! Now place a cake ring around the first cake layer and spread half of the cream on top. Then spread the second layer and the remaining cream on top and smooth it out. Chill for a few hours. Glaze: Drain the raspberries and collect the juice. Spread the raspberries on the cake (I used a small heart-shaped cake ring for this). Now heat the juice with the glaze according to the instructions and, after letting it cool for a little while, spread it over the raspberries and the cake. Tip: For the decoration, I used ready-made cold-mixed eggnog pudding plus 1/2 cup of whipped cream. This mixture probably needs some time to set. I decorated the cake with this pudding using a star-shaped nozzle and a piping bag. Then I added a few chocolate sprinkles and… voilà!