Eggnog Cake with Cream

Ingredients

• 120 g dark milk chocolate
• 60 g Butter
• 4 eggs
• 180 g sugar
• 100 g flour
• 50 g cornstarch
• 2 tsp Baking powder
• 1 Tbsp espresso powder
• 5 sheets white gelatin
• 300 g whipping cream
• 200 ml eggnog liqueur
• 1 pinch vanilla essence
• 2 egg whites
• 40 g sugar
• 4 tbsp eggnog liqueur

Instructions

1. 1.

   Melt chocolate with butter in a double boiler. Preheat oven to 175 °C. Separate the eggs. Beat the egg whites into stiff peaks. Whisk the yolks with sugar until fluffy. Fold in the melted chocolate. Sift flour, cornstarch, baking powder and espresso powder over the meringue and gently fold in. Pour batter into a springform lined with parchment paper. Bake at 175 °C for about 30 minutes.

2. 2.

   Soak gelatin sheets. Whip cream to just below stiff peaks. Warm a little eggnog liqueur. Dissolve the drained gelatin in it and mix everything with the remaining liqueur. Beat the egg whites and sugar into a creamy snow, then fold this with the cream into the eggnog mixture. Chill the cream for about 15 minutes.

3. 3.

   Place the finished sponge on a cake stand and fit a ring around it. Spread a little more than half of the cream over the top and pipe the remaining cream through a pastry bag fitted with a rosette tip. Remove the ring and decorate the edge with eggnog‑cream rosettes. Spiral‑decorate the surface with eggnog and serve the cake chilled.