Cappuccino and egg liqueur slice

Step 1 - Sponge cake

Place the eggs, sugar, salt and glucose syrup in a bowl and beat on a high speed for approx. 10 minutes until light and fluffy. Heat the milk slightly, add the cooking oil and the cappuccino cream and mix thoroughly until a homogeneous mixture is formed. Then carefully fold into the egg mixture. Sieve the wheat flour and cocoa powder and carefully fold into the mixture, stirring as little as possible to maintain the volume.

Baking temperature: 180 °C, baking time: 30 - 35 minutes

Step 2 - Crunchy layer

Melt the milk chocolate carefully over a bain-marie or in the microwave. Stir in the cooking oil until the mixture is smooth and shiny. Fold the chopped walnuts and crushed butter biscuits into the chocolate mixture and mix well. Spread the crunchy mixture evenly over the completely cooled sponge base and smooth out. Chill the tray and leave the layer to set - preferably in the fridge for at least 30 minutes.

Step 3 - Eggnog and vanilla cream

Soak the gelatine in cold water according to the instructions on the packet (for leaf gelatine) or leave to soak with a little water (for powdered gelatine). Whip the chilled cream with the icing sugar, vanilla paste and eggnog until stiff. Carefully heat the prepared gelatine until it has completely dissolved (do not boil!), then stir in a small amount (approx. 1/3) of the cream mixture first (to equalise the temperature) and then quickly fold into the rest of the cream. Spread the cream evenly over the crispy layer and smooth it out. Leave the slices to set in the fridge for at least 2 - 3 hours, preferably overnight, and decorate as desired.