Advocaat cake for Easter

Name: Advocaat cake for Easter
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 3 Eggs (size M); 120 g + 2 tablespoons sugar; 50 g Flour; 25 g Cocoa powder for baking; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 4 sheets Gelatine; 250 g lactose-free mascarpone; 250 ml + 5 tablespoons lactose-free advocaat; 550 g lactose-free whipped cream; 100 g lactose-free chocolate; 1 knife tip pulp of a scraped vanilla pod; 50 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

3 Eggs (size M)
120 g + 2 tablespoons sugar
50 g Flour
25 g Cocoa powder for baking
25 g Cornstarch
1 1/2 TSP. Baking Powder
4 sheets Gelatine
250 g lactose-free mascarpone
250 ml + 5 tablespoons lactose-free advocaat
550 g lactose-free whipped cream
100 g lactose-free chocolate
1 knife tip pulp of a scraped vanilla pod
50 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

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
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. Chop the chocolate. 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.
3
Chill the cream until it starts to gel. Chop the chocolate. 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, add vanilla pulp 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. Sprinkle the cake ring with pistachios
4
Put the cake in a cool place for about 3 hours. Whip 350 g cream until stiff, add vanilla pulp 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. Sprinkle the cake ring with pistachios
5
waiting time 4 hours