Line the springform pan with baking paper and pour in the dough and smooth it out. Bake on the lower rack for about 60 minutes. Do a stick test. Let the cake cool completely on a wire rack.
Beat the fridge-cold cream with the cream stiffener and sugar until stiff and spread evenly on the cake. Then spread some eggnog on top and the perfect Easter cake is ready. Yummi!!
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