1. Preheat the oven to 350°F (180°C). Grease a bundt pan (about Ø 9.5 inches) and dust with some flour. Set aside.

 

2. Add the softened butter, sugar, vanilla sugar, and salt to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Mix the flour with baking powder and add together with the Eierlikör to the bowl – mix until just combined. Pour the batter into the prepared bundt pan, smooth out the top and baking in the lower third of the oven for about 45-50 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Take out of the oven and let cool down for some time in the pan, then carefully remove and let cool down completely on a wire rack.

 

3. For the pudding buttercream add about 1/2 cup (100ml) of the milk into a small bowl and mix with the cornstarch, sugar, and vanilla extract until well combined. Add the rest of the milk to a large pot and bring to a boil. As soon as bubbles appear on the surface of the milk add the milk-cornstarch mixture and mix in. Stir until thickened and bubbles come up again, then remove from the heat and cover immediately with a piece of plastic wrap – directly on top of the pudding – to prevent the development of a skin. Let cool down completely. This can be done a day in advance.

 

4. Add the softened butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the cooled pudding gradually while whisking constantly. To make sure the buttercream is completely smooth and has no pudding pieces you can press the pudding through a fine-mesh sieve before. Whisk on high speed for about 4-5 minutes until the buttercream is creamy and fluffy.

 

5. Cut the bund cake horizontally into three equal layers/rings. Place the bottom layer on a serving plate and spread half of the raspberry jam on top. Try to stay away from the edges of the cake with the jam – just a bit so it won’t overflow the edges. Add some buttercream on top of that and spread evenly. It works best if you add the buttercream to a piping bag with a large round tip and pipe rings on top of the jam, but using only a rubber spatula is also fine. Place the middle cake layer/ring on top of the buttercream and repeat the process with jam and a second layer of buttercream. Finish with the top cake layer/ring. Coat the complete cake with a thin layer of buttercream and place it in the fridge for about 20 minutes to firm up. Take out of the fridge and add a second layer of buttercream on the cake with the remaining buttercream. Sprinkle with the hazelnut brittle and press a bit into the cream so it sticks. Whisk the heavy cream with the confectioners’ sugar until stiff peaks form. Fill into a piping bag with a star tip and pipe little swirls on top of the cake – finish with the candied cherries. Place in the fridge before serving and slicing.