Advocaat mousse cake

Name: Advocaat mousse cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 125 g Butter or margarine; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 125 g Flour; 25 g Cornstarch; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Milk; 1 glass (720 ml; separation weight: 370 g) Cherries; 1 package Pudding powder "Vanilla Flavor"; 5 sheets Gelatine; 50 g Milk chocolate; 7-10 Tbsp pith of 1 scraped vanilla pod; 100 ml Egg liqueur; 500 g Whipped cream; 7-10 Tbsp small easter eggs and advocaat; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

125 g Butter or margarine
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
125 g Flour
25 g Cornstarch
2 TEASPOONS Baking Powder
3 TABLESPOONS Milk
1 glass (720 ml; separation weight: 370 g) Cherries
1 package Pudding powder "Vanilla Flavor"
5 sheets Gelatine
50 g Milk chocolate
7-10 Tbsp pith of 1 scraped vanilla pod
100 ml Egg liqueur
500 g Whipped cream
7-10 Tbsp small easter eggs and advocaat
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cling film

Directions

1
Beat the lukewarm fat, 100 g sugar, vanillin sugar and salt until creamy with the whisk of the hand mixer. Stir in 2 eggs one after the other. Mix flour, starch and baking powder and stir into the fat-egg mixture alternately with the milk. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Loosen the rim of the springform pan and let the cake cool down on a grid. In the meantime, drain the cherries and collect the juice.
2
Make up to 400 ml with water. Stir pudding powder and 6 tablespoons of juice until smooth. Boil up the rest of the juice and stir in the pudding powder. Let simmer for about 1 minute. Add cherries and bring to the boil. Put compote into a bowl, cover with cling film directly on the surface and let it cool down. Remove the cake from the bottom of the mould and place on a plate. Clean the rim of the springform pan and place around the base. Pour in compote, smooth it down and put it in a cool place. Soak gelatine in cold water. Chop the chocolate. Beat 3 eggs, vanilla pulp and 75 g sugar until very creamy. Fold in the advocaat drop by drop. Squeeze out the gelatine and dissolve at low heat. Stir in 6 tablespoons of advocaat cream and mix with remaining cream. Whip 250 g cream until stiff.
3
Pour in compote, smooth it down and put it in a cool place. Soak gelatine in cold water. Chop the chocolate. Beat 3 eggs, vanilla pulp and 75 g sugar until very creamy. Fold in the advocaat drop by drop. Squeeze out the gelatine and dissolve at low heat. Stir in 6 tablespoons of advocaat cream and mix with remaining cream. Whip 250 g cream until stiff. As soon as the cream begins to set, fold in the cream and chocolate. Spread the cream on the compote. Chill for at least 4 hours. Remove the springform pan from the cake with a knife. Whip 250 g cream until stiff. Spread the edge of the cake with half of the cream. Dip teaspoons into hot water, cut off small cream curls and place on the cake. Decorate with small Easter eggs and sprinkle cream curls with eggnog
4
As soon as the cream begins to set, fold in the cream and chocolate. Spread the cream on the compote. Chill for at least 4 hours. Remove the springform pan from the cake with a knife. Whip 250 g cream until stiff. Spread the edge of the cake with half of the cream. Dip teaspoons into hot water, cut off small cream curls and place on the cake. Decorate with small Easter eggs and sprinkle cream curls with eggnog