Nut cake with eggnog cream

Ingredients for 1 servings:

• 200 g hazelnuts (ground)
• 50 g chocolate shavings
• 80 g butter
• 80 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 2 tsp baking powder
• 2 tbsp rum
• 4 cups whipped cream
• 4 packs of cream stiffener
• 4 sheets of white gelatin
• 300 ml egg liqueur
• some chocolate shavings

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Separate the eggs. Beat the egg yolks with butter, sugar, vanilla sugar, and salt until creamy. Mix the chocolate, nuts, and baking powder and stir in. Mix in the rum and carefully fold in the beaten egg whites. Bake the base in a springform pan at 180°C for about 40 minutes. The base must cool completely; it is best to bake it the day before. For the topping: Whip the cream with the cream stiffener until stiff and mix in the egg liqueur. Dissolve the gelatine according to the instructions and, once cooled slightly, stir it into the mixture. Spread everything on the cake base and sprinkle with chocolate shavings. If possible, let the cake rest in the refrigerator for 24 hours.