For caramel-almond heart beat butter with sugar and vanilla sugar until fluffy, gradually stir in eggs and 50 ml eggnog.
Mix flour with baking powder and fold into the mixture, then fold in almond paste, ground almonds and caramel cream.
Butter the heart-shaped baking pan, pour in the batter and bake in a preheated oven at 155 degrees C for 35 minutes, remove and let cool on a cooling rack.
Whip the cream with the cream stiffener until stiff and fold in the remaining egg liqueur, fill into a piping bag with a star nozzle and decorate the cake generously with it.
Top the caramel-almond heart with raspberries.
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