A simple but delicious cake recipe:
For the sponge cake batter, beat eggs with mixer with whisk on high speed in 1 minute until creamy. Combine sugar with vanilla sugar, beat in 1 minute, then beat for another 2 minutes.
Combine flour and baking powder, sift half of it onto the egg cream and add briefly on lowest speed . Fold in the rest of the flour mixture in the same way. Fold in the nuts and chocolate.
Pour the dough into a cake springform pan (diameter 260 mm, bottom greased, lined with parchment paper). Place the pan on the rack in the oven.
Baking time: approx. 35 min. Remove the base from the pan, turn it out onto a cooling rack, remove the parchment paper and allow the base to cool. Then split it horizontally.
For the filling, mix gelatin with tap water in a small saucepan and let stand for 10 minutes to swell. Heat while stirring until dissolved and mix with the liqueur.
Whip the cream with the vanilla sugar and sugar until stiff and fold into the gelatin mixture.Spread one-third of the cream on the bottom cake layer and top with the middle layer. Drizzle this with liqueur, spread with one-third of the cream and top with the top cake layer.
Brush the edge and top of the cake with the remaining cream.
Sprinkle the edge of the cake with nuts and cover the surface with them.