For the cream: 2 whipped cream
2 vanilla sugar
2 cream stiffener
jam
Egg liqueur
Mix the water, oil, egg yolks, powdered sugar and lemon zest together, then add the flour, nuts or almond kernels and baking powder and fold in. Finally, fold in the beaten egg whites of the 6 egg whites. Later bake for 25 minutes at 180 °C in a gratin dish and cool in it. Spread with jam.
Then whip the cream, cream stiffener and vanilla sugar until firm and spread over the jam!
Finally, the eggnog on it form. Use a spoon to evenly distribute the eggnog.
Have fun and good luck
Regina from Vienna
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