Vanilla cream cake with egg liqueur

Ingredients for 1 servings:

• 1 cake base (Vienna), light, of which 1 layer
• 4 sheets of white gelatin
• 1 pack of pudding powder, vanilla
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 500 ml milk
• 600 ml whipped cream
• 3 packs of cream stiffener
• 150 ml milk
• 100 ml egg liqueur
• 200 g ladyfingers
• 250 ml whipped cream
• 1 pack of cream stiffener
• 1 tbsp powdered sugar, sifted
• 50 ml egg liqueur
• 20 g chopped pistachios

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

No-bake refrigerator cake, for 12 pieces

Place the sponge cake (26 cm) on a cake plate lined with a cake base and place a cake ring around it. For the vanilla cream, soak the gelatine according to the package instructions. Make a pudding from the pudding powder, milk, sugar, and vanilla sugar according to the package instructions, but with 3 tablespoons of sugar. Squeeze out the soaked gelatine and dissolve it in the still-hot pudding while stirring. Let the pudding cool, stirring frequently to prevent a skin from forming. Whip the cream with the cream stiffener until stiff and fold into the cooled pudding. Spread 1/3 of the cream pudding on the sponge cake. To soak, mix the milk with the egg liqueur. Briefly toss the sponge fingers in it. Place half of the soaked sponge fingers on the cream and spread with half of the remaining cream. Cover the cake with the remaining sponge fingers and spread with the remaining cream. Refrigerate the cake for about 2 hours. Loosen and remove the cake ring. To decorate, whip the cream with cream stiffener and powdered sugar until stiff, fill a piping bag with a perforated nozzle, and pipe large tufts onto the cake. Drizzle the cake with eggnog and garnish with pistachios. Tip: If you want to avoid alcohol, use vanilla sauce instead of eggnog to soak and decorate the cake. It also tastes great with chocolate sauce.