Egg Liqueur Whipped Cream Cake

A simple but delicious cake recipe:

1. Beat 3 eggs and 3 tbsp water until thick and creamy. Add sugar for 3-4 minutes. Sift in flour and cocoa, fold in gently. Spread the sponge mixture into a cake springform pan (26 cm ø) lined with parchment paper.

Bake in a heated oven (electric oven: 200 °C , convection oven: 170 °C , gas: level 3) for

Bake for 15-20 minutes. Cool.

Soak gelatine in cold water. Cream butter, powdered sugar and vanillin sugar. Separate remaining 3 eggs. Stir egg yolks and eggnog, except for 2 tbsp, into butter mixture. Squeeze gelatine, let it melt at low temperature and stir it into the mixture.

3. let the mixture slightly gelatinize. In the meantime, whip whipping cream until stiff, setting aside a quarter of it. Whip egg whites until stiff as well. Fold in whipped cream first, then egg whites. 4.

Spread some of the liqueur whipped cream evenly around the edge of the base. Place rolls alternately with chocolate side up and down vertically on top.

(is-I would then put a springform rim because of this, otherwise the things might fall off) 5. Pour in the liqueur whipped cream and smooth it out. Drizzle remaining whipped cream as tuffs on top of the cake. Drizzle with remaining eggnog, sprinkle with chocolate shavings. Place the cake in the refrigerator to set for 4-5 hours.

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