Stracciatella Eggnog Cake

1.

A box shape (approx. 1 3⁄4 l content; 25 cm long) oil and dust with flour. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). For the dough, stir the eggs, a pinch of salt and powdered sugar with the whisk of the mixer until creamy.

2.

First stir in 175 ml of oil, then liqueur, each time in a thin stream. Sieve 100 g flour, pudding powder, starch and baking powder over it. Fold into the egg-oil mixture with a whisk. Fill into the mold.

3.

Bake in the hot oven on the lower rack for 45–50 minutes. Possibly. Cover with aluminum foil after approx. 40 minutes.

4.

Take the cake out of the oven, let cool in the tin for about 30 minutes. Remove from the edge of the mold with a knife and carefully tip out of the mold. Let cool down.

5.

In the meantime, mix the mascarpone and 2 tablespoons of sugar with the whisk of the mixer. Stir in the chocolate flakes. Whip the cream until stiff and fold in. Cut the cake twice horizontally.

6.

Spread half of the cream on the bottom cake base. Place the middle base on top, press down lightly. Spread the rest of the cream on top. Place the cake topper on top and press lightly. Chill the cake for at least 1 hour.