Eggnog is not exactly my favorite type of liquor. But it fits perfectly on this cake. If you should be given an eggnog again, then you know what awesome could be made of it.
For information, a 26-inch springform pan was used for the sponge dough.
Ingredients for the sponge cake:
100 g of flour
4 eggs
150 g ground nuts (walnuts or hazelnuts for example)
125 g butter
150g sugar
1 sachet of bourbon vanilla sugar
1 teaspoon Baking powder
pinch of salt
30 g cocoa powder
100 ml milk
Ingredients for the cream:
600 ml of cream
3 sachets of cream stabilizer
100 g powdered sugar
Ingredients for the eggnog
150 ml egg liqueur
1 teaspoon gelatin powder