1. Preheat the oven to 350°F (175°C). Arrange a rectangular baking frame** (Affiliate Link) to a size of about 9×12 inches (23x30cm), secure it, and place on a baking sheet lined with baking parchment. Set aside.

2. For the batter add sugar, eggs, and water to a large bowl and whisk on high speed for about 8 minutes until very light and fluffy. Mix the ground hazelnuts, flour, baking powder, and salt and add to the whisked egg mixture in several batches – fold in very gently. Try to keep as much volume as possible. Pour the batter into the prepared baking frame, smooth out the top and bake for 30-35 minutes. The cake should have risen nicely with a nice golden brown color. Check with a toothpick if the cake is baked all the way through, then remove from the oven. Let cool down completely on a wire rack.

3. For the Eierlikör cream add the gelatin leaves to a small bowl with cold water and let it soak for about 5-7 minutes. Mix the cream cheese, Eierlikör, and sugar in a large bowl. Whisk the heavy cream with cream stiffener until stiff peaks form. Gently squeeze gelatin leaves to remove some of the water, add to a small saucepan, and heat up until it dissolves completely. Remove from heat, gradually add 2-3 tablespoons of the cream cheese mix and stir to combine. Transfer this mixture to the bowl and mix until well combined. Gradually fold in the whipped cream. Cut the Amicelli chocolate candy into slices.

4. Cut the cake into three strips with 9×4 inches (23x10cm) each, place one of these strips on a serving plate (if necessary, place a baking frame around it) and spread about 1/4 of the cream on top, sprinkle some of the cut Amicelli on the cream, top with the second cake strip and repeat with cream, Amicellie pieces and then the last cake strip. Place in the fridge for about 10 minutes. Take out again and cover the cake with the remaining cream – this layer does not have to look very pretty since you will add another layer of cream on top of that later on. Place in the fridge for about 2 hours.

5. Whisk the heavy cream for the decoration with the cream stiffener until stiff peaks form. Cover the sides of the cakes with the cream and fill the remaining cream into a piping bag with a large round tip. Place the Amicelli chocolate candy on the sides of the cakes and press lightly into the cream. If you want to make sure everything sticks together, you can tie a ribbon around the cake. Pipe the remaining whipped cream on top of the cake along the edges and pour the Eierlikör on top of the cake – it should stay within the cream “barrier”. Place in the fridge for about 1 hour, then sprinkle with some chopped hazelnuts (optional).