Cream Cake with Eggnog

Separate eggs. Beat the egg white with 2 tbsp water and 180g sugar until stiff, then fold in the egg yolk. Mix the flour, cocoa powder and baking powder then fold into the egg mixture. Put the dough in a greased baking pan and bake in the oven at 175 degrees for 20-25 minutes. Take out and let cool down well. Then cut the cake base horizontally once in the middle. Place a cake ring around the lower half of the base. Soak 5 sheets of gelatine. 400 grams of cream, 1 p. Vanilla sugar and 1 p. Beat the cream until stiff. Heat 150 grams of eggnog in a small saucepan do not boil. Squeeze out the gelatine, dissolve it in the warm egg liqueur and let it cool (if you want it to be quick, put it in the freezer for 1-2 minutes). Place the top cake base on top and put in the fridge for a good 1.5 hours. Beat 400 grams of whipped cream with 1 P. cream stiff (set aside some stiff whipped cream for decoration). Remove the cake ring. Now spread the cream on the cake and decorate the edge with the pistachios. Soak 2 sheets of gelatine. Heat 150 ml of egg liqueur. Squeeze out the gelatin and dissolve it in the warm egg liqueur. Let cool down. Sprinkle little whipped cream on top of the cake and put a cherry on top of each. Now put the cooled egg liqueur on the cake. Melt the couverture in a water bath. Put the liquid couverture in a small freeze bag. Cut off small bits and decorate them.