Advocaat Tangerine Star Cake

Name: Advocaat Tangerine Star Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 175 g Butter; 300 g Gewürz-Spekulatius; 11 sheets Gelatine; 500 g Low-fat curd; 270 g Sugar; 3 TABLESPOONS + 200 ml advocaat; 2 can(s) (315 ml each) Mandarin Oranges; 500 g Whipped cream; 7-10 Tbsp Cocoa powder; 7-10 Tbsp Oil; 7-10 Tbsp Cappuchino stencils

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

175 g Butter
300 g Gewürz-Spekulatius
11 sheets Gelatine
500 g Low-fat curd
270 g Sugar
3 TABLESPOONS + 200 ml advocaat
2 can(s) (315 ml each) Mandarin Oranges
500 g Whipped cream
7-10 Tbsp Cocoa powder
7-10 Tbsp Oil
7-10 Tbsp Cappuchino stencils

Directions

1
Melt the butter. Finely crumble the speculoos in the universal chopper, mix with the butter. Brush the cake plate with oil and place a star-shaped baking frame (28 cm Ø) on top. Add the crumb mixture, press to a flat base and chill
2
Soak 8 sheets of gelatine in cold water. Mix curd cheese and sugar, squeeze gelatine and dissolve over a warm water bath. Mix the gelatine with 3 tbsp. advocaat, stir into the quark mixture and chill for approx. 5 minutes until the quark mixture begins to gel. Pour mandarins into a sieve and drain. Whip the whipped cream with the whisks of the hand mixer until stiff. Stir mandarins into the quark mixture, fold in cream. Pour the mixture into the mould, smooth it down and refrigerate for approx. 3 hours
3
Soak 3 sheets of gelatine in cold water. Heat 200 ml egg liqueur in a pot, squeeze out the gelatine, dissolve in the liqueur, allow to cool and spread on the cream. Keep cool for about 2 hours. Before serving, hold cappuchino stencils (fir tree and angel) over the cake and dust figures with cocoa powder
4
Waiting time approx. 5 hours