Eggnog stracciatella cake

Ingredients for 16 servings:

• 175 g butter / margarine
• 175 g sugar
• 3 packets of vanilla sugar
• 1 pinch of salt
• 3 eggs
• 175 g flour
• 2 tsp baking powder
• 200 ml egg liqueur (thick)
• 800 g whipped cream
• 2 packs of cream stiffener
• 100 g chocolate shavings
• Fat, for the shape
• possibly chopped pistachios for decoration

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 15 minutes

Grease a 26cm springform pan. Mix together the fat, sugar, 1 sachet of vanilla sugar, and salt until creamy. Beat in the eggs one at a time. Mix the flour and baking powder and stir in portions alternately with 100ml of egg liqueur. Spread the batter into the springform pan. Bake in a preheated oven (electric oven: 175°C/ fan oven: 150°C/ gas mark 2) for approx. 35 minutes. Allow to cool in the pan for approx. 10 minutes. Then remove from the pan and allow to cool completely. Whip 500g of cream until stiff, then drizzle in the cream stabilizer and 2 sachets of vanilla sugar. Fold in half of the chocolate shavings with a spatula. Spread a thick layer of this over the surface of the cake and a thin layer over the edges. Press the remaining chocolate shavings onto the edge of the cake. Whip the remaining cream until stiff and fill into a piping bag with a star nozzle. Pipe a decorative ring of cream onto the edge of the cake. Pour the remaining eggnog into the center of the cake and spread evenly. Refrigerate for about 3 hours. Sprinkle with chopped pistachios.