Garden-loving poinsettia

Ingredients for 1 servings:

• 2 m.-sized eggs
• 120 g sugar
• 75 ml oil, neutral, e.g. safflower oil
• 90 g wheat flour
• 30 g buckwheat, ground
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp gingerbread spice
• 2 tsp cocoa powder (not drink powder)
• 50 g nuts, ground
• 60 ml apple spritzer
• 400 ml whipped cream
• 50 g chocolate, milk
• 30 g dark chocolate
• 1 pinch of cinnamon
• 1 pinch of gingerbread spice
• 2 bags of cream stiffener
• 2 tbsp jam, Christmas or mulled wine jelly
• 6 Chocolate decorations such as chocolate ornaments
• 4 tbsp chocolate shavings with cinnamon flavoring

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 20 minutes

..a small cake in Advent

You need a star-shaped baking pan or, alternatively, a small springform pan. Preparation: Beat eggs and sugar until frothy, then mix together the flour, baking powder, baking soda, spices and cocoa powder and gradually stir into the foamy mixture. Add the oil alternately. Now add the ground hazelnuts and finally the spritzer. Place straight into the oven at 170 degrees top/bottom heat for approx. 50 minutes – do a skewer test. Prepare the cream the day before! Heat the chocolate and cream in a small saucepan, melt the chocolate, and add the spices. Let the chocolate cream cool thoroughly in the fridge. The next day, whip it up with the cream stiffener. Cut the cake in half at least once crosswise – spread with jam, add about 1cm of cream, then gently press the second layer of cake on top. Fill the second layer if desired and decorate the outside with the remaining cream. Pipe some cream decoratively with a piping nozzle, then decorate with chocolate shavings and ornaments. Let the cake sit for a day for a more intense flavor. If you like, you can also drizzle the cake layers with a little rum before filling.