For the whiskey cake, first prepare the dough. Beat eggs with sugar and vanilla sugar until foamy. Fold in flour. Pour the mixture into a baking pan lined with baking paper and smooth it out.
Put the baking pan (24 cm) on the middle shelf of the oven. Bake at 180°C (hot air) for approx. 35 minutes.
Poke as many holes as you like in the cooled cake with a wooden skewer. Mix the coffee, whisky and sugar until the sugar has dissolved, then soak the cake with it (pour the sugar-coffee-whisky mixture into a mug and pour as much as you like onto the cake, depending on your taste).
For the cream, whip the whipped cream with powdered sugar and cream stiffener. Spread it on the cake and chill it. Shortly before serving, place the stencils on the cake and decorate the whiskey cake with cocoa powder.
Preparation Tip:
If you like, you can also pipe chocolate shapes (like I did the hearts) and use hazelnut brittle to decorate the whiskey cake.
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