Beat eggs with sugar well, then add the oil and liquid of your choice and stir briefly. Mix baking powder with flour and sieve in. Carefully fold in with a whisk. Just don't stir too much, the air has to stay in the dough. (Add 2 tablespoons of cocoa for chocolate flavor). Put the dough in a springform pan and bake at about 160 degrees fan-assisted or 180 degrees O / U for 35-40 minutes. Please do a chopstick test.

For the cream: Chop small chocolate bonons. Beat the mascarpone with the hand mixer at medium speed for 1 minute. Add sieved (!) Powdered sugar and briefly knock in. Gradually pour in cold liquid cream and condensed milk and keep beating. Do not panic, at first the mass looks very fluid, it is completely normal. Just keep beating and the mixture becomes more and more firm and after a few minutes our cream is ready. Fold in the chocolate chips. Cut the cake base horizontally. Spread the cream on the cake bases. Chill for about 30 minutes.

For the fur: the same procedure as for the stuffing. Beat the mascarpone with the hand mixer at medium speed for 1 minute. Add sieved (!) Powdered sugar and briefly knock in. Gradually pour in cold liquid cream and keep beating. Add food coloring to the desired color.

Variations for the miracle cake: - Instead of milk, buttermilk or juice, it gets fruity, or coffee or espresso for a mocha note - For a chocolate taste, add 3 tbsp (baking! -) cocoa to the flour (and one Tablespoon of milk) - You can also replace the liquid with a creamy liqueur eggnog, Baileys .. (For the adult version ;-)) - Furthermore, 50–100 g of the flour can be replaced with other dry ingredients, such as ground nuts, Desiccated coconut, poppy seeds ... - Further variations are possible by adding orange or lemon peel or flavoring pastes such as vanilla paste. Important: Depending on the sweetness of the liquid used, adjust the amount of sugar accordingly. For example, I like to use buttermilk and therefore add a packet of vanilla sugar.