Oil a box mould (approx. 1 3⁄4 l capacity; 25 cm long) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). For the dough, whisk eggs, 1 pinch of salt and icing sugar until creamy.
First stir in 175 ml oil, then liqueur, each in a thin stream. Sift 100 g flour, pudding powder, starch and baking powder over it. Fold into the egg and oil mixture with a whisk. Pour into the mould.
Bake in the hot oven on the lower shelf for 45-50 minutes. If necessary, cover with aluminium foil after approx. 40 minutes.
Take the cake out of the oven and let it cool in the mould for about 30 minutes. Use a knife to remove the cake from the edge of the mould and carefully turn it out of the mould. Let it cool down.
Meanwhile, for the cream, mix mascarpone and 2 tablespoons of sugar with the whisks of the mixer. Stir in the chocolate flakes. Whip cream until stiff and fold in. Cut the cake twice horizontally.
Spread half the cream on the bottom cake base. Place the middle cake base on top and press down gently. Spread the rest of the cream on top. Place the cake lid on top and press down lightly. Chill the cake for at least 1 hour.