Advocaat cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

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