For the egg liqueur tart, let the butter come to room temperature and cream it with the powdered sugar and vanilla sugar. Beat in one egg at a time. Mix the flour, cornflour and baking powder and stir in with the eggnog. Brush a suitable cake tin with melted butter and sprinkle with flour. Pour in the dough and bake in a hot oven at 170-180°C for 50-60 minutes. Lift out and let cool.
Cut cooled eggnog cake once, spread with jam and reassemble. Whip the cream and brush the cake well with most of the cream around the edge and on the surface. Pour the rest into a piping bag and decorate the edge of the cake all around.
Pour eggnog into the space left on top, spread evenly and decorate as desired with chocolate flakes and chocolate icing (such as concentric circles through which fine lines are drawn with a chopstick, as in an esterházy cake). Chill the eggnog cake and then serve.
Preparation Tip:
You can prepare the eggnog cake recipe even faster by baking the dough into a cake and simply serving it sprinkled with sugar. You can also stir chocolate sprinkles, chocolate chips or cocoa into the batter.
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