Egg Liqueur Nut Cake

For the hazelnut sponge cake, separate the eggs and beat the egg whites to snow. Beat the egg yolks with the sugar until creamy and whitish and fold in the snow. Fold in the ground hazelnuts with the cornstarch.

Preheat the stove to 180 °C hot air. Cover the bottom of a cake springform pan (28 cm ø) with parchment paper and fill it with the dough. Bake the dough for one hour and if possible let it stand for one night (then it is easier to cut).

Divide the hazelnut sponge so that there are two layers.

For the filling, whip the whipped cream with vanilla sugar and cream stiffener. Pour about five tablespoons of whipped cream into a piping bag and refrigerate until ready to garnish. Spread about 1/3 of the remaining whipped cream on the bottom cake layer. Place the second sponge cake layer on top and spread the remaining whipped cream on the top and all around. Place small blobs of whipped cream very densely on the top, forming a cream ring. Fill the eggnog into this and carefully smooth it out, the yellow surface should look as even as possible. Finally, decorate the cake with chocolate ornaments or chocolate shavings.

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Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what you like better.

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