Advocaat cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4.2 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 40 g Cornstarch
  • 60 g Flour
  • 1 TABLESPOON Cocoa powder
  • 6 sheets Gelatine
  • 250 g Mascarpone
  • 200 ml Egg liqueur
  • 800 g Whipped cream
  • 50 g Dark chocolate
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites, vanillin sugar and 100 g sugar with the whisks of the hand mixer until stiff. Stir in egg yolks. Carefully fold in starch, flour and cocoa. Line the bottom of a springform pan (26 cm Ø) with baking paper.

  2. 2

    Fill in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down.

  3. 3

    Soak gelatine in cold water. Mix mascarpone, 75 g sugar and 150 ml advocaat. Whip 400 g cream until stiff. Squeeze out the gelatine, dissolve and stir in 4 tbsp. mascarpone and egg liqueur mixture.

  4. 4

    Stir the gelatine into the mascarpone egg liqueur mixture. Carefully fold in the cream.

  5. 5

    Cut the sponge in half horizontally. Place the lower sponge cake on a cake plate and enclose with a cake ring (26 cm Ø). Spread the advocaat cream on top, place the upper sponge cake on top. Chill for at least 3 hours.

  6. 6

    Peel chips from the chocolate with a peeler. Whip 400 g cream until stiff. Carefully remove the cake from the cake ring, spread with approx. 300 g cream. Pour the remaining cream into a piping bag with a small nozzle and decorate the cake with it.

  7. 7

    Press the chocolate chips to the edge. Spread 50 ml advocaat on the cake.

Nutrition Facts

KCAL
360 kcal
CARBS
23 g
FATS
25 g
PROTEINS
6 g