Preheat the oven to 175°C.
For the sponge cake, stir the eggs, sugar and 4 tablespoons of water until white and foamy for at least 8 minutes. Mix and fold in the flour, nuts, salt and baking powder. Pour the mixture into a springform pan lined with baking paper and bake in a hot oven for 30 to 35 minutes. Let cool down.
Cut the base in half horizontally. Enclose one base with a cake ring.
Soak gelatine for the filling. Mix eggnog or Baileys, cream cheese and sugar. Squeeze out the gelatine, dissolve it and mix with 4 tablespoons of the cream. Fold the mixture into the cream cheese mixture. Beat the cream until stiff and fold in. Pour half of the liqueur cream onto the base. Place the second layer on top. Spread the remaining cream on top and chill the cake for at least 2 hours.
To garnish, whip the cream until stiff. Spread half of the cream around the edge of the cake. Decorate the edge with crumbled amarettini. Using the remaining cream and a piping bag, pipe a wreath of cream tuffs. Decorate with the nuts. Pour eggnog into the middle and sprinkle with the chopped nuts.
Tip
Baileys is unsuitable for a mirror. It needs to be thickened with 2 sheets of gelatine.
