Advocaat mousse cake

Name: Advocaat mousse cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 100 g Butter or margarine; 160 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 3 Eggs (size M); 1 Egg yolk (size M); 150 g Flour; 1 TEASPOON Baking Powder; 60 ml Milk; 75 g chocolate droplets; 4 sheets Gelatine; 7-10 Tbsp scraped pulp from 1 vanilla pod; 120 ml Egg liqueur; 125 g Mascarpone; 300 g Whipped cream; 100 g Whole milk couverture; 10 g Coconut oil; 7-10 Tbsp Grease; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

100 g Butter or margarine
160 g Sugar
1 pinch Salt
1 package Vanillin sugar
3 Eggs (size M)
1 Egg yolk (size M)
150 g Flour
1 TEASPOON Baking Powder
60 ml Milk
75 g chocolate droplets
4 sheets Gelatine
7-10 Tbsp scraped pulp from 1 vanilla pod
120 ml Egg liqueur
125 g Mascarpone
300 g Whipped cream
100 g Whole milk couverture
10 g Coconut oil
7-10 Tbsp Grease
baking paper

Directions

1
Cream soft fat with 100 g sugar, salt and vanillin sugar. Stir in 1 egg and egg yolk bit by bit. Mix flour and baking powder, stir in alternately with the milk. Fold in the chocolate drops. Put the dough into a greased springform pan (20 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Let them cool down.
2
Remove the base from the baking tin, close the edge of the springform pan around the base again. Soak gelatine in cold water. Beat 2 eggs with 60 g sugar and vanilla pulp over a hot water bath until thick and creamy. Squeeze the gelatine and dissolve in the egg cream. Put 2 tablespoons of advocaat aside for decoration. Mix the rest with mascarpone until smooth and stir into the egg cream. Beat 200 g cream until stiff, fold into the egg cream. Spread the mousse on the base. Chill for about 3 hours. Melt the chocolate coating and coconut oil over a hot water bath. Line a tray or board with baking paper. Put the chocolate coating on top and spread it thinly. Put it in a cold place and let it solidify. Warm up cookie cutters briefly over a hotplate.
3
Chill for about 3 hours. Melt the chocolate coating and coconut oil over a hot water bath. Line a tray or board with baking paper. Put the chocolate coating on top and spread it thinly. Put it in a cold place and let it solidify. Warm up cookie cutters briefly over a hotplate. Cut out chicks and eggs from the chocolate coating. Carefully remove the chocolate from the baking paper. Remove the cake from the rim. Whip 100 g cream until stiff. Pour into a piping bag with perforated spout and always squirt 2 spots together onto the cake. Pour 2 tablespoons of advocaat into a small piping bag and decorate the cake with it. Place the chicks and eggs in the middle of the cream patties. Break the rest of the chocolate coating into large pieces and press them onto the edge of the cake
4
Carefully remove the chocolate from the baking paper. Remove the cake from the rim. Whip 100 g cream until stiff. Pour into a piping bag with perforated spout and always squirt 2 spots together onto the cake. Pour 2 tablespoons of advocaat into a small piping bag and decorate the cake with it. Place the chicks and eggs in the middle of the cream patties. Break the rest of the chocolate coating into large pieces and press them onto the edge of the cake