Beat the egg whites until stiff, add sugar and vanilla sugar, continue beating until the mixture is firm. Fold in ground almonds and nuts, as well as cornstarch with a level teaspoon of baking powder.
Line a springform pan with baking paper, pour in the mixture and bake at 200 ° (convection oven 160 °) for about 30 minutes.
Allow to cool. Whip cream with vanilla sugar, add cream stiffener.
Take off cream for approx. 1 1/2 tartlets, put in a cool place. Spread remaining cream on the base, pour eggnog over it and carefully spread to just to the edge.
Use the chilled cream to pipe the edge.