For the eggnog slices, beat eggs and powdered sugar until fluffy, gradually add water and oil. Sift flour with cocoa and baking powder and stir in.
Pour the batter into a 30 x 20 cm baking tray and bake at 180 degrees.
For the cream, whisk Qimiq until smooth, add mascarino, powdered sugar, vanilla sugar and egg liqueur. Whip the cream until stiff and fold in. Frame the cake base and spread some of the cream on top.
Soak the sponge cake with egg liqueur and coffee and place on top – spread cream on top again, repeat the process once more and finish with cream.
Chill the slices for a few hours.
Whip the cream until stiff and pipe dots on top of the slices to prevent the eggnog from running down. Soak the gelatine in cold water, dissolve in 1 tablespoon hot water, add to the egg liqueur and spread on the slices.
Chill for 2 hours and cut the eggnog slices.