Mocha – eggnog – ice cream cake

Ingredients for 1 servings:

• 150 g flour
• 1 pinch of baking powder
• 50 g sugar
• 1 packet of vanilla sugar
• 100 g butter or margarine
• 4 egg whites
• 200 g vanilla sugar, fine-grained
• 1 liter of whipped cream
• 3 packs of cream stiffener
• 2 packets of vanilla sugar
• 4 tbsp eggnog
• 1 tbsp water, cold
• 2 tsp instant coffee powder
• 3 tbsp jelly (blackcurrant), for spreading

Instructions

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

For the dough, knead all ingredients into a smooth shortcrust pastry. If it’s sticky, wrap it in foil and chill for a while. Then roll it out onto the bottom of a greased springform pan (28 cm diameter). Place the springform pan rim around it. Bake in a preheated oven at 200°C for about 15 minutes. Immediately remove the base from the springform pan base, but let it cool on top. For the meringue, beat the egg whites until stiff peaks form, gradually adding the sugar. Fill 3 tablespoons of the mixture into a piping bag fitted with a perforated nozzle. Place baking paper on baking sheets, trace out 3 circles (28 cm diameter), pipe a ring of meringue mixture around the inner circle, then spread the mixture over the entire surface. Using the remaining mixture, pipe small motifs onto the baking paper for later decoration. Place the trays in the oven, one after the other. Bake each at 100-120°C for about 30 minutes. Then turn off the oven and leave the layers in the oven for about 20 minutes (only applies to gas ovens). Remove the meringue layers and motifs from the paper and let them cool on a wire rack. For the ice cream, whip the cream with the cream stiffener and vanilla sugar in two batches until stiff peaks form. Stir the eggnog into a quarter of the cream. Dissolve the coffee powder in the water and stir into a third of the remaining cream. Spread the jelly over the shortcrust pastry layer, cover with a meringue layer, spread with the eggnog cream, cover with the second meringue layer, spread with the mocha cream, and cover with the third layer. Spread half of the remaining cream on this layer. Decorate or spread the edge of the cake with the remaining cream. Freeze the cake, preferably overnight. Remove the cake from the freezer about 1 1/2 hours before eating and garnish with the meringue motifs shortly before eating.