Advocaat cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 120 g of sugar. Stir in egg yolk. Mix flour, cocoa, starch and baking powder. Sieve the flour over the egg mixture in portions and fold in. Fill the mixture into a greased springform pan (26 cm Ø) and smooth it down.

2. 2

   Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Take the cake out of the oven, remove from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Mix mascarpone, 250 ml advocaat and 2 tablespoons of sugar. Squeeze the gelatine and melt it in a small pot. Stir in 3 tablespoons of mascarpone cream, then stir into the remaining cream. Chill the cream until it starts to gel. Whip 200 g cream until stiff and fold it alternately with the chocolate shavings into the mascarpone cream. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Spread the cream on the cake base and cover with the 2nd cake base. Put the cake in a cool place for about 3 hours.

3. 3

   Chill the cream until it starts to gel. Whip 200 g cream until stiff and fold it alternately with the chocolate shavings into the mascarpone cream. Cut the cake in half horizontally. Place a cake ring around the lower cake base. Spread the cream on the cake base and cover with the 2nd cake base. Put the cake in a cool place for about 3 hours. Whip 350 g cream until stiff, adding vanilla sugar and 4 tablespoons of advocaat. Remove approx. 8 tablespoons of cream and fill into a piping bag with star-shaped spout. Remove the cake from the cake ring and spread the cake evenly with whipped cream all around. Spray 12 cream tuffs onto the surface and drizzle some eggnog over the tuffs. Place a piece of chocolate on each tuff. Sprinkle the edge of the cake with pistachios

4. 4

   Whip 350 g cream until stiff, adding vanilla sugar and 4 tablespoons of advocaat. Remove approx. 8 tablespoons of cream and fill into a piping bag with star-shaped spout. Remove the cake from the cake ring and spread the cake evenly with whipped cream all around. Spray 12 cream tuffs onto the surface and drizzle some eggnog over the tuffs. Place a piece of chocolate on each tuff. Sprinkle the edge of the cake with pistachios

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
380 kcal

CARBS
27 g

FATS
24 g

PROTEINS
6 g