Advocaat cream cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, knead the fat in small cubes, icing sugar, flour and egg yolk to a smooth dough. Cover and chill for about 30 minutes. Then roll out 2/3 of the dough on a floured work surface (26 cm Ø).

2. 2

   Place on a baking tray lined with baking paper. Roll out the remaining dough as well. Cut out 12 shooting stars. Also lay on the baking parchment. Spread with condensed milk and sprinkle with sugar crystals.

3. 3

   Bake shooting stars in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 10 minutes, base for approx. 15 minutes. Then let it cool down. In the meantime soak the gelatine in cold water.

4. 4

   Stir the quark, sugar and advocaat until smooth. Squeeze gelatine, dissolve lukewarm and stir in. Cool until the mixture begins to set. Whip 125 g cream and vanillin sugar until stiff, fold in.

5. 5

   Spread the base with 2 tablespoons of plum jam. Cover with the edge of the springform pan. Spread the quark cream on top. Spread the rest of the plum puree (except for a little bit for decoration) in spoonfuls.

6. 6

   Fold under spirally with a fork. Chill for 3-4 hours. Then carefully remove from the rim. Whip the remaining cream until stiff for decoration. Pour into a piping bag with star-shaped spout. Decorate the cake with 12 cream dabs and place a plum puree on each.

7. 7

   Place a shooting star on each piece of cake. Dust the edge with cinnamon. Makes about 12 pieces.

Nutrition Facts

KCAL
360 kcal

CARBS
35 g

FATS
17 g

PROTEINS
10 g