Allow the cake base to cool thoroughly and cut it horizontally once. Spread the bottom layer with the cranberries and put the top layer back on. Place on a cake plate.
Insert the mixing attachment and pour in the ice-cold cream. beat without time indication/level 3.5 until stiff. After a few seconds, pour the cream stiffener and vanilla sugar through the opening in the lid
Soak gelatine according to package instructions, squeeze out and dissolve over a water bath. Slowly stir in 3-4 tablespoons of egg liqueur and then stir this mixture into the remaining egg liqueur (you can also do it the other way around, warm the egg liqueur slightly and dissolve the gelatine in it.) Set aside and let it set a little.
Spread the cream on the cake base, including the outside. Put some cream aside and decorate the top of the cake with it (the cream tuffs are also the stopper for the eggnog).
Press the chocolate shavings onto the side of the cake and slowly spread the eggnog with a spoon in the middle at the top.
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