Buttercream Egg Liqueur Slices

Name: Buttercream Egg Liqueur Slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 275 g + 1 tablespoon of sugar; 5 TABLESPOONS +; 500 g soft butter; 1 pinch Salt; 4 Eggs (size M); 325 g Flour; 50 g Cornstarch; 3 TSP Baking Powder; 100 ml Egg liqueur; 100 g Dark chocolate; 200 g Whipped cream; 6 Strawberries; 7-10 Tbsp Lemon balm and advocaat; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
275 g + 1 tablespoon of sugar
5 TABLESPOONS +
500 g soft butter
1 pinch Salt
4 Eggs (size M)
325 g Flour
50 g Cornstarch
3 TSP Baking Powder
100 ml Egg liqueur
100 g Dark chocolate
200 g Whipped cream
6 Strawberries
7-10 Tbsp Lemon balm and advocaat
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
For the buttercream, stir pudding powder, 75 g sugar and 5 tablespoons of milk until smooth. Bring 350 ml milk to the boil, stir in the pudding powder. Bring to the boil again while stirring and simmer over a low heat for about 1 minute. Put the pudding in a bowl, place foil on the surface. Let the pudding cool down at room temperature. Stir 250 g butter, 200 g sugar and salt until creamy. Stir in eggs bit by bit.
2
Mix flour, cornstarch and baking powder and stir briefly into the fat mass. Grease a fat pan of the oven (approx. 32 x 39 cm) and sprinkle with flour. Spread the dough evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let them cool down. Mix the vanilla pudding with the whisk of the hand mixer until creamy, stir in the egg liqueur. Whip 250 g butter creamy-white. Stir in the pudding by the spoonful. Cut the chocolate into cubes and leave about 2 tablespoons for decorating. Stir the rest into the buttercream. Halve the cake from the long side and remove from the baking tray. Spread the buttercream on one half and cover with the other half. Chill for at least 1 hour.
3
Whip 250 g butter creamy-white. Stir in the pudding by the spoonful. Cut the chocolate into cubes and leave about 2 tablespoons for decorating. Stir the rest into the buttercream. Halve the cake from the long side and remove from the baking tray. Spread the buttercream on one half and cover with the other half. Chill for at least 1 hour. Wash, clean and slice the strawberries. Wash lemon balm and dab dry. Whip the cream until stiff, pour in 1 tablespoon of sugar. Spread the cake with it. Use a sharp knife to cut into portion pieces (approx. 8 x 5 cm). Serve decorated with advocaat, chocolate chips, strawberry slices and lemon balm leaves
4
Wash, clean and slice the strawberries. Wash lemon balm and dab dry. Whip the cream until stiff, pour in 1 tablespoon of sugar. Spread the cake with it. Use a sharp knife to cut into portion pieces (approx. 8 x 5 cm). Serve decorated with advocaat, chocolate chips, strawberry slices and lemon balm leaves
5
waiting time approx. 1 1/4 hours