Advocaat Mousse Cake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 6 Eggs (size M)
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 150 g Sugar
  • 50 g Flour
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 75 g ground hazelnuts
  • 8 sheets white gelatine
  • 250 ml + 2 tablespoons egg liqueur
  • 450 g Whipped cream
  • 1 package ( 100 g ) Florentine (Crunchy almond nut biscuits on dark chocolate)
  • 8-10 Hazelnut kernels
  • 25 g tart chocolate rolls
  • baking paper

Directions

  1. 1

    Separate two eggs. Beat the egg whites and two tablespoons of water with the whisks of the hand mixer until stiff. Sprinkle 1 packet of vanilla sugar, salt and 50 g sugar. Stir in the egg yolk. Mix flour, starch and baking powder, sieve portions on top and fold in. Fold in nuts. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out of the oven, immediately remove from the edge of the springform pan and allow to cool in the pan. Soak gelatine in cold water. Remove the base from the springform pan. Place on a cake plate and close a cake ring tightly around it. Whisk 4 eggs and 100 g sugar with the whisk of the hand mixer until thick and creamy white (sugar should be completely dissolved). Add 250 ml egg liqueur and stir in. Squeeze the gelatine and melt at low heat. Remove from the stove. Stir 4 tablespoons of the advocaat mixture drop by drop into the gelatine. Stir into the rest of the advocaat mixture, chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip 250 g cream until stiff, while allowing 1 sachet of vanillin sugar to trickle in. Fold into the gelling mixture. Pour into the cake ring on the base. Smooth the cake.

  3. 3

    Squeeze the gelatine and melt at low heat. Remove from the stove. Stir 4 tablespoons of the advocaat mixture drop by drop into the gelatine. Stir into the rest of the advocaat mixture, chill for 3-5 minutes until the mixture begins to gel. In the meantime, whip 250 g cream until stiff, while allowing 1 sachet of vanillin sugar to trickle in. Fold into the gelling mixture. Pour into the cake ring on the base. Smooth the cake. Chill for about 3 hours. Then loosen the cake ring. Whip 200 g cream until stiff. Put 1 heaped tablespoon of cream aside. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Spread the chocolate side of the Florentines thinly with the cream set aside and place on the edge of the cake all around. Sprinkle the tuffs with 2 tablespoons of advocaat, decorate with nuts and chocolate rolls

  4. 4

    Chill for about 3 hours. Then loosen the cake ring. Whip 200 g cream until stiff. Put 1 heaped tablespoon of cream aside. Pour the rest of the cream into a piping bag with a star-shaped spout and squirt tuffs onto the cake. Spread the chocolate side of the Florentines thinly with the cream set aside and place on the edge of the cake all around. Sprinkle the tuffs with 2 tablespoons of advocaat, decorate with nuts and chocolate rolls

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
430 kcal
CARBS
32 g
FATS
25 g
PROTEINS
9 g