Egg Liqueur Cake

Preheat the oven to 150°C (fan). Line the base of a 26 cm springform pan.

Beat the egg(s) with the powdered sugar and 1 packet of vanilla sugar until very frothy.

Combine the flour, baking powder and cornstarch, then gently fold them in together with the oil and egg liqueur.

Pour the batter into the springform, smooth the top and bake for 20–25 minutes until the base is cooked through.

Remove the base from the tin and let it cool completely on a wire rack.

Soak the gelatin sheets in cold water for about 10 minutes.

Make the vanilla pudding according to the packet instructions using milk and sugar.

Squeeze out the gelatin well and dissolve it completely in the still-warm pudding, then let the pudding cool briefly.

Stir the quark (Topfen), 3 tablespoons of egg liqueur and sugar into the lukewarm pudding until smooth.

Place a cake ring around the cooled base, spread the cream over it and smooth the surface.

Chill the cake for at least 2 hours until the cream has set, then carefully remove the ring.

Whip the cream with vanilla sugar until stiff, place it into a piping bag fitted with a star tip and decorate the cake with dollops.

Drizzle egg liqueur over the cream with a spoon and, if desired, sprinkle with chocolate sprinkles.