For the sponge cake:
4 eggs
120 g sugar
100 g flour
100 g ground hazelnuts
2 teaspoons baking powder
1 pinch of salt

For the filling:
6 sheets of gelatine
200 ml eggnog or Baileys
200 g cream cheese
75 g sugar
600 g cream

To garnish:
300 ml cream
50 g amarettini
50 g whole hazelnuts
150 ml eggnog
coarsely chopped nuts

Preparation
Preheat the oven to 175 °C.
For the sponge cake, stir the eggs, sugar and 4 tablespoons of water until white and foamy for at least 8 minutes. Mix and fold in the flour, nuts, salt and baking powder. Pour the mixture into a springform pan lined with baking paper and bake in a hot oven for 30 to 35 minutes. Let cool down.

Cut the base in half horizontally. Enclose one base with a cake ring.
Soak gelatine for the filling. Mix eggnog or Baileys, cream cheese and sugar. Squeeze out the gelatine, dissolve it and mix with 4 tablespoons of the cream. Fold the mixture into the cream cheese mixture. Beat the cream until stiff and fold in. Pour half of the liqueur cream onto the base. Place the second layer on top. Spread the remaining cream on top and chill the cake for at least 2 hours.
To garnish, whip the cream until stiff. Spread half of the cream around the edge of the cake. Decorate the edge with crumbled amarettini. Using the remaining cream and a piping bag, pipe a wreath of cream tuffs. Decorate with the nuts. Pour eggnog into the middle and sprinkle with the chopped nuts.
Tip
Baileys is unsuitable for a mirror. It needs to be thickened with 2 sheets of gelatine.