Witch's cake with eggnog cream

Ingredients for 1 servings:

• 3 eggs
• 1 tbsp vanilla sugar
• 90 g sugar
• 90 g flour
• ½ tsp baking powder
• 3 eggs
• 1 tbsp vanilla sugar
• 90 g sugar
• 1 pkt. pudding powder, chocolate
• 70 g flour
• ½ tsp baking powder
• 5 cups whipped cream
• 5 points cream stiffener
• 5 tbsp eggnog

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the first, light sponge cake, beat the eggs and sugar until frothy. Sift the flour and baking powder over the sponge cake and fold in with a whisk. Beat the dark sponge cake in the same way as the light sponge cake. Bake the sponge cake for about 12-15 minutes in a preheated oven at 180°C. For the filling, beat 3 cups of whipped cream with 3 cream stiffeners and the egg liqueur until stiff. Cut each sponge cake in half and fill it thinly with the egg liqueur cream, reserving some of the cream. When filling the sponge cakes, start with the light cake. Cut a cone out of the finished cake with a sharp knife and lift it out. Spread the remaining egg liqueur cream into the hollow, then replace the cone with the large side down. Beat 2 cups of whipped cream and 2 cream stiffeners and spread and decorate the cake. A photo of this cake can be found in my photo album, 2nd Wedding Cake, “3rd Floor.”