Black Forest advocaat cake (Confectioners world champion Bernd Siefert)

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Heat marzipan in the microwave at 600 W for about 40 seconds. Mix the egg yolks with the marzipan for 2-3 minutes until creamy. Beat 6 egg whites with 175 g sugar until stiff. Add the egg yolk mixture and fold in with a dough scraper. Sift the cocoa powder over the egg mixture and fold in. Line two springforms (26 cm Ø) at the bottom with baking paper. Pour the sponge mixture in portions into a piping bag with perforated spout. Spray the mixture in a spiral shape, starting in the middle, onto the bottom of the springform pan.

2. 2

   Lightly push the mould onto the worktop to allow air bubbles to escape. Bake one after the other in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Remove from the oven, allow to cool slightly, carefully remove the sponge cake bases from the tins and turn over onto a cake rack. Remove baking paper and let sponge cake cool down. Meanwhile, for the filling, soak 5 sheets of gelatine in cold water, squeeze them out and dissolve them in a saucepan while stirring. Stir in half of the advocaat and cherry brandy and put the mixture in a cool place. As soon as the mixture begins to gel, whip 250 g cream until stiff, add 1 tablespoon of sugar and fold into the mixture. Add grated chocolate and fold in. Put a base back into a springform pan. Pour egg liqueur cream on top and spread evenly. Place the second cake base on top and press down a little. Chill the cake for about 1 hour. Beat 500 g cream with 3 tablespoons of sugar until stiff. Remove the cake from the springform pan and spread about half of the cream all around the cake using a pallet. Draw the edge of the cake with a cake comb. Pour the rest of the cream into a piping bag with a perforated spout and squirt it tightly onto the edge of the cake. Melt white chocolate over a water bath.

3. 3

   Pour egg liqueur cream on top and spread evenly. Place the second cake base on top and press down a little. Chill the cake for about 1 hour. Beat 500 g cream with 3 tablespoons of sugar until stiff. Remove the cake from the springform pan and spread about half of the cream all around the cake using a pallet. Draw the edge of the cake with a cake comb. Pour the rest of the cream into a piping bag with a perforated spout and squirt it tightly onto the edge of the cake. Melt white chocolate over a water bath. Stir in the rest of the egg liqueur and let it cool down briefly. Spread the advocaat cream as a mirror on the cake. Chill the cake for about 2 hours. For the decoration melt dark chocolate over a water bath. Spread the chocolate with a pallet in patches on an ice-cold marble board. Press the chocolate flakes onto the edge of the cake. Then spread the chocolate flat on the marble board and cut out a square (approx. 10 x 10 cm) with a knife. First fold the square just about into a triangle, then bend the corners of the triangle slightly inwards. Decorate the cake with the chocolate figure and the orange slices

4. 4

   Stir in the rest of the egg liqueur and let it cool down briefly. Spread the advocaat cream as a mirror on the cake. Chill the cake for about 2 hours. For the decoration melt dark chocolate over a water bath. Spread the chocolate with a pallet in patches on an ice-cold marble board. Press the chocolate flakes onto the edge of the cake. Then spread the chocolate flat on the marble board and cut out a square (approx. 10 x 10 cm) with a knife. First fold the square just about into a triangle, then bend the corners of the triangle slightly inwards. Decorate the cake with the chocolate figure and the orange slices

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
33 g

FATS
25 g

PROTEINS
7 g