For the 4th cake base, beat eggs and icing sugar until fluffy, mix flour with cocoa and stir in. Bake at 180 °C for approx. 12 – 15 minutes.
For the first cream, beat the patisserie cream with the cream stiffener and stir in the melted white chocolate.
For the second cream, beat the patisserie cream with the cream stiffener and stir in the melted dark chocolate.
For the marinade, mix rum and water, add sugar and lemon juice to taste. Soak hazelnut sponge cake in marinade and spread with 1/2 chocolate cream.
Place the cocoa sponge cake on top, soak it in the marinade and spread it with raspberry jam.
Place the white sponge cake on top, soak it in the marinade and spread it with 1/2 of the white cream.
Place the walnut sponge cake on top, soak it in the marinade and spread it with white cream (set some cream aside for decoration on the surface of the cake).
Spread the edge of the cake with the remaining dark cream and sprinkle with chocolate flakes. Pipe white dots onto the surface of the cake using a star nozzle.
Prepare the gelatine as described on the package, mix it with eggnog and carefully pour it onto the cake. Refrigerate.
Use the remaining white cream to create a border with a star rosette around the cake.
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