knitting needle cake

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 250 g flour
• 6 eggs
• 1 packet of baking powder
• 1 cup(s) coffee, large
• 2 tbsp cocoa powder
• 2 tbsp sugar
• 4 cl Baileys Irish Cream or Chantre Cream
• 2 cups of cream
• some eggnog

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Eggnog cake with Baileys

First, make a batter from 250g margarine, 250g sugar, 250g flour, 6 eggs, and 1 sachet of baking powder. Bake at 175°C for about 45 minutes. Meanwhile, mix a large cup of coffee with 2 tablespoons of cocoa, 2 tablespoons of sugar, and 2 glasses (4cl) of Baileys or Chantré Cream. While the cake is still hot, pierce it frequently with a wooden knitting needle (or thick wooden skewer). Carefully pour the liquid into the holes from the outside in. Let it cool completely (or overnight, if necessary). Whip 2 to 3 cups of cream until stiff peaks form, spoon it on top of the cake and, if desired, around the cake. Decorate with advocaat.