Cream butter, sugar and vanillin sugar for about 10 minutes. Stir in the eggs one by one. Mix flour and baking powder. Alternately stir flour and yoghurt into the egg cream. Stir in milk and 75 ml liqueur. Fold in 75 g chocolate shavings and 75 g brittle. Grease a springform pan (26 cm Ø).
Put the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Take out the cake and let it cool down a little. Remove from the tin and let it cool down on a kitchen grid. Whip the cream and 50 ml liqueur until stiff and allow the cream setting agent to trickle in. Spread the cake with the cream and sprinkle with the remaining brittle and chocolate flakes
waiting time approx. 3 hours