eggnog cake with a juicy nut base recipe

Add cinnamon, cloves, hazelnuts, almonds, cocoa, baking powder and rum to the egg yolk mixture and mix well.
Carefully fold the egg whites into the mixture.

Pour the dough into a greased springform pan and bake at 170°C top and bottom heat for about 30 minutes.
Allow the cake to cool and place the base back into the mold to place the topping.
Beat the cream with the cream stiffener and vanilla sugar until stiff, pour onto the cake base and decorate with eggnog and chocolate sprinkles.