John Myers
Ingredients for 1 servings:
- 4 m.-sized eggs
- 160 g sugar
- 200 g flour
- ½ tsp baking powder
- 1 jar cranberries, drained
- 6 tbsp eggnog
- 750 g cream
- 3 packets of vanilla sugar
- 3 packs of cream stiffener
- 50 g almond(s), sliced
- 2 tbsp jam (apricot)
- 2 tbsp rum or orange juice
- Fat for the mold
- Egg liqueur for garnishing
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
for guests
Mix the eggs with the sugar and beat until frothy. Mix the flour with the baking powder and stir into the egg-sugar mixture. Pour the batter into a greased springform pan and bake in a preheated oven at 200°C for approx. 20 minutes. Then remove the cake from the pan and let it cool on a wire rack. Cut a lid (approx. 0.5 cm thick) off the cake base. Mix the apricot jam with rum or orange juice, then spread it on the lid and sprinkle with sliced almonds. Let it dry briefly and cut into 16 pieces. Cut the other layer horizontally again. Then spread the cranberries on this. Whip 250 ml of cream with 1 sachet of vanilla sugar and 1 sachet of cream stabilizer until stiff peaks form. Stir in 6 tbsp of egg liqueur and spread the cream mixture over the cranberries. Place the second layer on top. Whip 500 ml of cream with the remaining vanilla sugar and cream stabilizer until stiff peaks form. Spread half of it on the base. Spread the cream around the edge of the cake as well. Pipe the remaining cream in large dots around the edge of the cake. Fill the gaps as well. Place the 16 apricot tips, wide end down, on the edge of the cake and place them over the dots. Garnish the center of the cake with advocaat.
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