John Myers
Ingredients for 1 servings:
- 9 eggs
- 150 g powdered sugar
- 90 g flour
- 2 packets of vanilla sugar
- Fat, for the tray
- 400 g raspberries, fresh or frozen
- 1 cup sour cream
- 180 g sugar
- 1 packet of vanilla sugar
- 7 sheets of gelatin
- 3 tbsp eggnog
- 2 cups of cream
- 2 sheets of gelatin
- 180 ml eggnog
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
you just can’t get enough of it, for 16 pieces
Separate the eggs. Beat the egg whites until stiff, add the vanilla sugar and icing sugar. Slowly add the egg yolks. Beat for a long time. Briefly fold in the flour and bake on a greased baking tray at 180°C. Top the cooled sponge cake with the raspberries. For the cream, mix the sour cream, sugar and vanilla sugar. Prepare the gelatine according to the package instructions, warm it with the advocaat and mix it into the sour cream cream. Whip the cream until stiff and fold it in. Spread the cream on the sponge cake topped with raspberries and chill in the refrigerator. For the advocaat topping, prepare the gelatine according to the package instructions, warm it with the advocaat, let it cool briefly and spread it over the cream. Chill in the refrigerator for a few hours.
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