Chocolate egg liqueur cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat 3 egg whites, salt and 3 tbsp. cold water until stiff, adding sugar and 1 packet of vanilla sugar. Beat 3 egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Cooling down

2. 2

   Soak the gelatine in cold water. Break chocolate into pieces, melt in a hot water bath. Let it cool down a little. Mix 3 egg yolks and icing sugar until creamy. Add the chocolate slowly while stirring. Whip 375 g cream until stiff and fold in. chill for 30-40 minutes

3. 3

   Squeeze out the gelatine and dissolve over a mild heat. Stir in 2 tablespoons of liqueur, then stir into the remaining liqueur. Whip 500 g cream and 2 packets of vanilla sugar until stiff. Stir in the liqueur. Chill for about 20 minutes.

4. 4

   Fill creams, except for 1/3 liqueur cream, into 1 piping bag with large perforated spout. Cut the sponge cake 1 x. Place the edge of the mould around the lower base. Spray creams alternately as rings on top. Place the 2nd base on top. Spray creams alternately as rings and then as tuffs on the outer ring. Loosen the edge of the mould. Spread the cake rim with the rest of the liqueur cream. Chill for about 30 minutes.

5. 5

   Roast the almonds without fat and let them cool down. Press to the cake edge. Chill the cake for at least 4 hours. Decorate with chocolate decoration

Nutrition Facts

KCAL
380 kcal

CARBS
24 g

FATS
26 g

PROTEINS
6 g