A simple but delicious cake recipe:
For the sponge cake, beat egg yolks with water and sugar until thick and fluffy. Fold in the light butter. Beat the egg whites with salt until stiff and then add to the egg yolk mixture. Form the egg whites onto the egg yolk mixture. Combine cornstarch, flour, baking powder and cocoa and sift onto the beaten mixture. All carefully with the whisk under the egg yolk mixture form. Pour the dough into a springform pan lined with baking paper and bake in a heated oven at 200 °C for about 25 minutes.
Cool the sponge cake in the pan, remove and cool on a cooling rack.
In the meantime, for the filling, make a vanilla pudding from milk, pudding powder and sugar according to instructions. Cool the pudding and beat a few times to prevent a skin from forming.
Gradually add eggnog and stir in the soaked, dissolved gelatin evenly. Let the mixture cool until it begins to firm, then stir in stiff whipped cream( leave a little whipped cream for garnish).
Cut the sponge cake base in two.
On the bottom cake layer, spread half of the eggnog cream, smooth it and place the middle cake layer on top. Spread this with the remaining cream and cover with the top layer.
Place the cake in the refrigerator to set for about 2 hours.
To garnish, melt the chocolate, spread thinly on a smooth surface and set. Scrape off chocolate curls with a spatula