Preparation

Mix all the ingredients for the cake (except the cocoa) and whisk for about 5 minutes. Split the mixture into two parts: add cocoa to one of them.        
Put the dark and light mixture alternately into the baking molds (in total approx.. 350 g per mold).    
Bake for approx. 30 minutes at 180 °C and then leave to cool.
In the meantime, prepare the cream: mix the Lauretta egg liqueur flavor filling and spirit with a whisk until smooth. Melt the white chocolate in a water bath.
Without taking the cake out of the molds, fill the cakes with the egg liqueur filling. It is best to use a long scoop for this.     
Remove the cakes from the molds and pour the melted white chocolate over the cakes or decorate as desired.