Preheat the oven to 180 °C for the egg liqueur cake. Grease and flour a cake pan. Whip the egg whites with salt and half of the sugar until foamy and stiff.
Cream the butter with the remaining sugar and the vanilla paste. Mix the flour with the baking powder. Stir the eggnog and cream into the butter mixture and then the flour mixture.
Stir in a third of the egg whites briskly and gently fold in the rest. Pour the batter into the bundt pan and bake for about 55-60 minutes.
The eggnog gugelhupf can be topped with a chocolate glaze or with an eggnog glaze (stir 75 g powdered sugar with 4 tablespoons eggnog until smooth).