advocaat flake tart

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) with baking paper only at the bottom. Separate the eggs. Beat the egg whites until stiff, adding sugar and 1 packet of vanilla sugar. Beat in the egg yolks one by one. Sift flour, starch and baking powder into the mixture and fold in

2. 2

   Spread the mixture into the mould. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 20 minutes. Let it cool down

3. 3

   Drain the apricots. Soak the gelatine in cold water. Cut the sponge cake 1 x horizontally to create a thin base at the top and a thick base at the bottom. Crumble the thin base. Place a cake ring or the edge of the mould around the thick base. Spread half the apricots on top

4. 4

   Squeeze out the gelatine and dissolve over a mild heat. Stir in 3 tbsp. egg liqueur, then stir into the remaining liqueur. Chill until it begins to gel. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar. Stir the cream into the egg liqueur

5. 5

   Spread half the liqueur cream on the apricots. Place the rest of the apricots, except for 3 halves, on top. Spread the rest of the cream dome-shaped. Spread the sponge cake crumbs on top and press them on. Chill the cake for about 4 hours.

6. 6

   Roast the almonds without fat, let them cool down. Cut the rest of the apricots into slices. Decorate cake with almonds and apricots and dust with icing sugar

Nutrition Facts

KCAL
390 kcal

CARBS
27 g

FATS
24 g

PROTEINS
6 g