Lawyers – Dream

Ingredients for 1 servings:

• 150 g biscuits (cantuccini, Italian almond biscuits)
• 75 g butter
• 4 eggs
• 4 tbsp water, hot
• 125 g sugar
• 100 g flour
• 25 g cocoa powder
• 400 ml milk
• 1 pack of pudding powder, vanilla flavor
• 1 pack of gelatin, ground
• 200 g cream cheese or mascarpone
• 200 ml egg liqueur
• Sugar or sweetener, as desired
• 400 ml cream or Cremefine for whipping
• 100 ml cream or Cremefine for whipping
• Almond(s), chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

dreamy chocolate sponge cake with eggnog cream filling

First, mix the custard powder with 50 ml of milk. Bring the rest of the milk to a boil. Add the mixed custard powder and bring to a boil again while stirring until the mixture thickens. Transfer to a bowl and cover with cling film. Let cool in a cool place (preferably outside, in the cellar, or in the refrigerator). Preheat the oven to 200°C (top/bottom heat). Line a baking sheet with baking paper. Beat the eggs with the water until frothy, then add the sugar and continue beating until the mixture becomes thick and creamy. Sift the flour and cocoa powder over the mixture and carefully fold in. Spread onto the prepared baking sheet and bake in the preheated oven for about 10-12 minutes. Then turn out onto a kitchen towel sprinkled with sugar and let cool. Meanwhile, soften the gelatin according to the package instructions. Place a cake ring with a diameter of about 26 cm on a cake plate. Finely grind the biscuits in a mixer and melt the butter. Then mix both together and press the mixture into the cake ring to form the base. Leave to set in the fridge. Dissolve the gelatine, remove from the heat, then stir in the cream cheese and then the advocaat. Briefly stir the now well-cooled pudding carefully, then stir in the advocaat-gelatine mixture. Sweeten with sugar or sweetener if desired. Chill the cream so that it begins to set. Meanwhile, whip the entire 500 ml of cream/Cremefine until stiff peaks form. Put the 100 g for the garnish into a piping bag and chill. Chill the rest until the advocaat cream has begun to set. Then carefully fold in the cream. Now that the chocolate sponge has cooled completely, remove the baking paper. Spread approx. 2/3 of the advocaat cream on top and cut the whole thing into strips approx. 4 cm wide. Roll up the first strip and place it in the middle of the prepared cantuccini base. Gradually roll the remaining strips around the cake, securing them with the cake ring. Let them set in the refrigerator for about 2 hours. Chill the remaining cream as well. Then remove the cake ring and spread the remaining cream all over the cake. Sprinkle the edges with chopped almonds and decorate the top with the cream from the piping bag. Sprinkle with almonds as well, if desired.