Wreath cake with eggnog

Ingredients for 1 servings:

• 250 g butter
• 250 g honey
• 5 eggs
• ½ tsp vanilla, ground
• 500 g flour
• 1 pack of cream of tartar baking powder
• ½ lemon(s), grated peel
• Fat and breadcrumbs for the form
• 225 g jam, sour cherry
• 1 pack of pudding powder, vanilla
• 500 ml milk
• 2 tbsp honey
• 100 ml egg liqueur
• 125 g butter
• Chocolate shavings or flakes
• ½ cup whipped cream
• eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Grandma’s recipe

Grease a 28cm wreath pan and dust with breadcrumbs. Preheat oven to 175°C (350°F) top and bottom heat. Mix together the flour, baking powder, and lemon zest. Beat the butter, honey, and vanilla until light and fluffy. Gradually add the eggs, one at a time. Stir in the flour mixture. Pour the batter into the prepared pan and bake in the oven for about 60 minutes until golden brown. Turn the baked cake out onto a wire rack and let it cool completely. Mix the custard powder with 6 tablespoons of milk. Heat the remaining milk with the honey. Stir in the mixed custard powder and bring to a boil. Stir 100ml of egg liqueur into the pudding and let it cool, stirring several times to prevent a skin from forming. Beat the butter until light and fluffy and stir in the pudding a tablespoon at a time. If the cream curdles, beat it over a bain-marie until creamy. Cut the cooled cake in half horizontally. Spread the cherry jam on the bottom layer and place the top layer on top. Spread the eggnog cream around the wreath and sprinkle with chocolate flakes. Whip the cream until stiff and garnish the cake with whipped cream. Drizzle a teaspoon of eggnog over the whipped cream.