Advocaat Mousse Cake

Name: Advocaat Mousse Cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 1 l Milk; 7-10 Tbsp 2 p. custard powder "vanilla" (for cooking; for 1/2 l milk each); 80 g + 75 g + 1-2 tablespoons sugar; 4 eggs + 2 egg yolks (Gr. M); 7-10 Tbsp Salt; 1 package Vanillin sugar; 100 g Flour; 1 (approx. 15 g) go. Tbsp. cocoa; 1 coated Tsp Baking Powder; 10 sheets white gelatine; 300 ml + 100-150 ml advocaat; 200 g Whipped cream; 20 g Rasp chocolate to decorate; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

1 l Milk
7-10 Tbsp 2 p. custard powder "vanilla" (for cooking; for 1/2 l milk each)
80 g + 75 g + 1-2 tablespoons sugar
4 eggs + 2 egg yolks (Gr. M)
7-10 Tbsp Salt
1 package Vanillin sugar
100 g Flour
1 (approx. 15 g) go. Tbsp. cocoa
1 coated Tsp Baking Powder
10 sheets white gelatine
300 ml + 100-150 ml advocaat
200 g Whipped cream
20 g Rasp chocolate to decorate
baking paper

Directions

1
Mix 1/4 l milk, pudding powder and 80 g sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Let it cool down.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate 4 eggs. Beat 4 egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and vanillin sugar. Fold in 6 egg yolks one after the other.
3
Sift flour, cocoa and baking powder on top and fold in.
4
Spread the sponge cake on the tin. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 10 minutes. Moisten a large tea towel and sprinkle with 1-2 tbsp. sugar. Turn out the sponge cake and remove the baking paper.
5
Wrap the tea towel around the edges of the sponge cake. Cool the sponge cake for about 30 minutes.
6
Soak gelatine in cold water. Stir the pudding well with the hand mixer. Squeeze the gelatine and dissolve at low heat. Stir in 300 ml liqueur by the spoonful. Then stir into the pudding.
7
Chill for about 15 minutes until the liqueur cream begins to gel. Whip the cream until stiff and fold into the liqueur cream. Chill for approx. 15 minutes.
8
Spread half of the liqueur cream on the sponge cake, leaving about 2 cm free around the edge. Roll up the sponge cake using the tea towel. Pour the rest of the cream into a wide, flat bowl. Refrigerate the bowl with the cream and the sponge roll overnight.
9
Cut the roll into about 16 slices. Use 2 tablespoons of the rest of the cream to cut off the cams, dipping the spoons repeatedly in hot water before doing so. Place one cam on each slice. Shortly before serving, sprinkle 100-150 ml of liqueur on each slice and sprinkle with grated chocolate.