Preheat your oven to 180 °C (356 °F) using the upper and lower heat function. Line your baking pan (about 30×20 cm or 24×24 cm) with parchment paper.

In a large bowl, whisk the eggs, sugar, and vanilla sugar until light and fluffy.

Gradually pour in the oil and milk while stirring until smooth.

In a separate bowl, combine the flour, baking powder, and ground nuts, then fold this mixture into the egg mixture until no flour remains visible.

Transfer the batter to the prepared pan, smooth the top, and bake for 25-30 minutes. Let it cool completely.

Whip the cream with the cream stiffener and powdered sugar until stiff peaks form. Optionally, mix in the cream cheese for more stability.

Once the cake has cooled, slice it horizontally in half.

Spread half of the cream on the lower half of the cake, then place the top half back on.

Use the remaining cream to cover the top and sides of the cake.

Finish with chopped nuts and a dusting of powdered sugar.