Advocaat Mousse Cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate 2 eggs. Beat 2 egg whites, 2 tbsp. cold water and salt until stiff, adding 50 g sugar and 1 vanillin sugar. Beat 2 egg yolks separately into the mixture. Sieve flour, starch and baking powder, mix with ground nuts and fold in. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Cooling down

2. 2

   Place the cake ring around the sponge cake. Soak the gelatine in cold water. Beat 4 eggs and 100 g sugar for about 8 minutes until frothy. Beat 1/4 l liqueur into the mixture. Squeeze the gelatine and dissolve over a mild heat. Stir in 6 tbsp. cream, then stir into the rest of the cream. Chill for approx. 5 minutes until it starts to gel

3. 3

   Whip 250 g cream until stiff, pouring in 1 vanillin sugar. Fold into the cream. Spread on the base. Chill for about 4 hours.

4. 4

   Whip 200 g cream until stiff and fill into a piping bag (star-shaped spout), taking care not to exceed 1 tbsp. Spray tuffs onto the cake. Spread the underside of the biscuits with the rest of the cream and press them against the edge of the cake. Decorate the cake with 1 tbsp. liqueur, nuts and chocolate rolls

Nutrition Facts

KCAL
330 kcal

CARBS
24 g

FATS
19 g

PROTEINS
7 g