Dough production

• First, put the dry ingredients in a mixing bowl and mix well. Then briefly melt the butter, pour in a pinch of salt and stir in. Gradually mix in the egg yolks and finally knead the dough in the food processor for about 5 minutes (or with your hands). Then immediately put the dough (without cooling) into a greased springform pan and press down evenly. Pre-bake in the preheated oven at 200 degrees top / bottom heat for 15 minutes.
• While doing this, prepare the eggnog curd cream. First stir the egg liqueur and cream until creamy. Now put all the remaining ingredients for the cream in a mixing bowl and mix them well, preferably in the food processor, for about 7-10 minutes. If you want to use the baking pudding from my KB, then here is the LINK >>>>> Mini pudding cake with "Backpudding basic recipe" >>>>> You can also find the recipe for my egg liqueur in KB, namely here >>> >> Eggnog à la Biggi >>>>.
• Take the pre-baked shortcrust pastry out of the oven and add the egg liqueur curd mixture. Smooth it out and put it in the oven at 200 degrees for 60 minutes.
• Shortly before the end of the baking time, prepare the meringue. Place the egg whites in a fat-free bowl and beat until stiff. If the egg whites are firm, add sugar (if you want a pinch of salt for stability) and fold it in briefly.
• Pour into a piping bag and dress on the cake. I am using a perforated nozzle here. Back in the oven and burn the meringue for 10 minutes at 230 degrees. Simply spray the leftovers onto a silicone mat and burn them off as well. Can be enjoyed nicely with a hot cup of cocoa or coffee.
• Once the cake has been baked, remove the edge from the ring immediately with a knife. Let it cool down in peace and only then remove the ring. Cut into suitable pieces on a plate - add a hot coffee and enjoy.