Chocolate snow mousse cake with advocaat cream

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 150 g Dark chocolate coating
  • 125 g soft butter or margarine
  • 295 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 30 g Cornstarch
  • 150 g Flour
  • 1 (approx. 15 g) heaped tablespoon cocoa powder
  • 1/2 package Baking Powder
  • 6 TABLESPOONS + 300 g whipped cream
  • 3 sheets Gelatine
  • 150 ml Egg liqueur
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Coarsely chop the chocolate coating and melt it over a warm water bath. Leave to cool. Cream fat, 100 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate 2 eggs and chill the egg white. Add the egg yolks and 2 eggs one after the other, alternating with the starch, to the fat-sugar mixture. Stir in liquid chocolate coating.

  2. 2

    Mix flour, cocoa and baking powder, sieve over the mixture and fold in 6 tablespoons of cream. Put the dough into a greased springform pan (approx. 26 cm Ø), dust with flour and smooth it down. Bake in the preheated oven, bottom shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. 5 minutes before the end of the baking time, whisk the egg whites with the whisk of the hand mixer until stiff, add 120 g sugar and continue beating until the sugar is dissolved. Spread the meringue mixture on the cake, leaving a 1-1.5 wide edge free. Bake the cake for about 25 minutes. Remove the cake, place on a cake rack and carefully remove the meringue from the edge with a knife. Let the cake cool down in the mould. Soak the gelatine. Heat 4-5 tbsp. advocaat in a small pot. Squeeze the gelatine and dissolve in the warm advocaat. Remove the pot from the stove.

  3. 3

    Soak the gelatine. Heat 4-5 tbsp. advocaat in a small pot. Squeeze the gelatine and dissolve in the warm advocaat. Remove the pot from the stove. Stir 2-3 tbsp. advocaat into the gelatine mixture and add to the rest of the advocaat. Whip 300 g cream and 75 g sugar in a large mixing bowl until stiff. Fold in the advocaat-gelatine mixture. Cut the cake base in half horizontally. Spread the advocaat liqueur cream loosely on the bottom cake base, leaving about 1 cm space to the edge. Place the upper cake base on top and chill for approx. 2 hours

  4. 4

    advocaat into the gelatine mixture and add to the rest of the advocaat. Whip 300 g cream and 75 g sugar in a large mixing bowl until stiff. Fold in the advocaat-gelatine mixture. Cut the cake base in half horizontally. Spread the advocaat liqueur cream loosely on the bottom cake base, leaving about 1 cm space to the edge. Place the upper cake base on top and chill for approx. 2 hours

  5. 5

    waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
470 kcal
CARBS
48 g
FATS
26 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCakeEaster