Advocaat fan cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 100 g Sugar
  • 1 package Vanillin sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 125 g Flour
  • 25 g Cornstarch
  • 1 heaped Tsp baking powder
  • baking paper
  • 4 sheets white gelatine
  • 11/2 packs (250 g each) frozen raspberries
  • 150 ml Egg liqueur
  • 3 1/2 (200 g each) Cup of whipped cream
  • 2 TABLESPOONS Sugar
  • 40 g Hazelnut flakes
  • 2-3 TABLESPOONS Icing sugar

Directions

  1. 1

    Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add sugar, vanillin sugar and lemon peel. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in.

  2. 2

    Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 25-30 minutes, let cool and cut through horizontally once.

  3. 3

    Cut one half into 12 cake pieces. Place a springform pan rim around the whole base. Soak the gelatine in cold water. Defrost frozen raspberries, except for 12 pieces for decoration.

  4. 4

    Dissolve the gelatine, stir into the egg liqueur and refrigerate. Whip 400 g cream and 1 tablespoon of sugar until stiff and fold into the gelling advocaat. Spread 1/3 of the advocaat cream on the base.

  5. 5

    Sprinkle with raspberries and cover with remaining cream. Smooth and put in a cool place for about 4 hours. In the meantime roast the hazelnut leaves. To decorate the fans, cut out a fir tree template, place it on the fans and dust with icing sugar.

  6. 6

    Whip the remaining cream and sugar until stiff. Remove the cake from the tin and spread a thin layer of 2/3 of the cream all around. Press the hazelnut flakes to the edge and dust with icing sugar. Put the rest of the cream in a piping bag with a star-shaped spout and squirt 12 tuffs onto the cake.

  7. 7

    Cover with the sponge cake pieces fan-shaped and decorate with the remaining frozen raspberries.

Nutrition Facts

KCAL
380 kcal
CARBS
32 g
FATS
23 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeChristmas