INGREDIENTS FOR 12 PORTIONS:

80 g butter

100 g sugar

2 pack(s) vanilla sugar

5 eggs

200 g ground almonds

1 tsp baking powder

100 g mocha chocolate, grated (alternatively: dark chocolate)

150 ml eggnog

500 ml cream

2 pack(s) cream stiffener

1 handful of chocolate shavings

Preparation:

Beat the butter until fluffy. Briefly stir in 80 g sugar and half the vanilla sugar. Separate the eggs. Add one egg yolk at a time and mix.

Then carefully add the almonds, baking powder, mocha or dark chocolate and 2 tbsp eggnog.

Beat the egg whites until stiff and fold in carefully. Line a springform pan (24 cm diameter) with baking paper and pour in the dough. Bake in a hot oven at 175 degrees on the bottom rack for about 60 minutes.

Allow to cool in the tin.
Whip the cream with the cream stiffener and the remaining sugar until stiff. Spread 2/3 of this on the cooled cake. Leave to cool. Put the remaining cream in a piping bag and pipe dots all around. Add the remaining egg liqueur to the middle and spread carefully. Garnish with chocolate shavings.