In a large saucepan over medium heat the milk, champagne and 1/4 cup of the sugar. When the sugar has dissolved. Remove from heat and pour over the vanilla pudding powder. Whisk out any lumps.
Cover the bowl with plastic cling film. Place in the refrigerator to cool it to room temperature.
Separate the eggs. In a stand mixer or with a hand mixer whip together the egg whites. Add a pinch of salt to stabilize them.
When the whites become foamy, slowly add the remaining 1/2 cup of white granulated sugar and vanilla extract. Whip the egg whites until stiff peaks form.
Preheat the oven to 350 degrees F. Line a 9″ springform pan with baking paper and grease the paper and sides of the pan with vegetable shortening.
Use a large serrated knife to cut the cooled cake in half lengthwise, NOT into half-moon shapes. You should have two large, even sized round cake circles that are very thin in height.
Place one circle on a serving plate. If you have a torte ring, place it around the cake. If you don’t have a torte ring, use the ring from the springform pan.
Use the springform pan or the parchment circle as a guide to cut out a 10″ circle in parchment paper. Place the parchment circle on top of the pink marzipan and use a sharp knife to cut out a circle.
Dip the brush into the vodka or clear drinking alcohol and then into the dust and carefully paint the dust onto the marzipan.
Retrieve the torte from the refrigerator. Run a pastry knife around the sides of the torte and Remove the torte ring.
Carefully press the sides of the torte with sprinkles or sugar glitter.
Carefully slide the finished large lucky pig face from the parchment paper to the top of the torte and serve.