Small eggnog cream cake

Ingredients for 1 servings:

• 85 g butter, soft
• 85 g sugar
• 1 tsp vanilla sugar, real
• 1 pinch of salt
• 1 egg(s)
• 1 egg yolk
• ¼ tsp baking powder
• 85 g flour
• 50 ml egg liqueur
• Fat for the mold
• 250 ml cream
• 2 tsp vanilla sugar, real
• 40 g dark chocolate shavings
• 1 pack of cream stiffener
• 100 ml cream, possibly also 150 ml
• eggnog
• Chocolate shavings, dark
• Chocolate decoration, dark chocolate

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 40 minutes

for a springform pan with a diameter of 18 cm

Cream the butter, sugar, vanilla sugar, and salt until creamy. Stir in the egg and egg yolk. Then add the flour and baking powder and mix everything until smooth. Finally, mix in the eggnog. Pour the batter into a greased 18 cm springform pan and bake in an oven preheated to 150 degrees Celsius (300 degrees Fahrenheit) for about 35-40 minutes. Remove from the pan and let cool. For the filling, whip the cream with the vanilla sugar and cream stiffener until stiff. Stir in the chocolate chips. Then spread it over the cake surface and the edges. For the decoration, whip the cream until stiff and pipe it decoratively onto the cake. Make sure to create a “ring” into which you then pour the eggnog. Sprinkle the cake with chocolate chips and decorate the edges with chocolate ornaments. Chill the cake for at least 3-4 hours. It doesn’t necessarily have to be in the refrigerator; my stairwell is fine, as it’s quite cool. I usually prepare the dough the day before so it can cool properly. Of course, you can also cut the base in half and fill it with cream. Everyone can do this according to their own taste. You can also bake the base in advance, freeze it, and then, when you’re ready to make the cake, fill it with cream and decorate it. If you don’t have or can’t find real vanilla sugar, you can of course use sachets of vanilla sugar. The rule here is: 1 sachet = 2 teaspoons. So please convert accordingly.