A simple but delicious cake recipe:
For the dough, beat eggs, egg whites and salt with mixer with whisk on high speed in liter minute until creamy. Sprinkle in sugar in liter minute, then whip for another 2 min or so. Fold in the egg liqueur.
Combine flour with cornstarch and baking powder, sift onto egg cream and fold in briefly on lowest speed.
Fill the dough into a piping bag with a hole nozzle (0 in about 12 mm) and pipe a total of 80 dots onto baking sheets (greased, lined with parchment paper). Place the trays in the oven one after the other (together on hot air).
Top/bottom heat: approx. 180 °C (preheated) Hot air: approx. 160 °C (preheated) Gas: level 2-3 (preheated) Baking time: 8-10 min, per tray.
Remove the pastries from the baking trays with the parchment paper and cool on cake racks.
To coat, chop cooking chocolate into small pieces and stir in a small saucepan over low heat until smooth. Brush the underside of each pastry taler with it.
For the filling, break chocolate into small pieces and stir through with butter and eggnog in a small saucepan in a water bath at low temperature until smooth. Pour the chocolate mixture into a mixing cup and set aside to cool for about a liter hour.
Whip the chocolate mixture with mixer with whisk on highest speed until well creamy and fill into a piping bag with a hole nozzle (0 10 mm). A
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