Cappuccino Egg Liqueur Cake

Name: Cappuccino Egg Liqueur Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 100 g (40 g) + 2 tablespoons sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; 400 g + 400 g whipped cream; 2 packages Cream stabiliser; 2 packages Vanillin sugar; 6 TABLESPOONS Egg liqueur; 6-8 TABLESPOONS Cappuccino-Pulver; 7-10 Tbsp Chocolate dessert decor; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
100 g (40 g) + 2 tablespoons sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
400 g + 400 g whipped cream
2 packages Cream stabiliser
2 packages Vanillin sugar
6 TABLESPOONS Egg liqueur
6-8 TABLESPOONS Cappuccino-Pulver
7-10 Tbsp Chocolate dessert decor
baking paper

Directions

1
Separate eggs. Beat the egg white and 4 tbsp. water until stiff, adding 100 g sugar. Beat the egg yolks separately. Sieve flour, starch and baking powder and fold in. Pour into a springform pan (26 cm diameter) lined with baking paper at the bottom. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Let it cool down
2
Whip 400 g cream until stiff, while pouring in 1 sachet of cream firming agent and vanillin sugar. Fold in liqueur
3
Dissolve the cappuccino powder in 6 tablespoons of hot water. Let it cool down. Whip 400 g cream until stiff, while adding 1 sachet of cream firming agent and 2 tbsp. sugar. Fold in cappuccino
4
Halve the sponge cake 1x horizontally. Fill half each of the advocaat and cappuccino cream into a piping bag with perforated spout (or into a piping bag one after the other). Spray alternate circles of advocaat and cappuccino cream onto the bottom base. Place the upper base on top. Decorate with remaining cream and chocolate decoration