Easter cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg white with 4 tablespoons of cold water until stiff. Add sugar and vanillin sugar. Fold in egg yolk. Sift flour, cornstarch and baking powder over it.

2. 2

   Carefully fold in the poppy seeds with a whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill the sponge mixture into the form, smooth it down and bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 30 minutes.

3. 3

   Allow to cool, remove from the mould and cut through 2 times. Spread the bottom with currant jelly. Place the second base on top. Soak the gelatine. Whip 1 cup of cream until stiff. Dissolve squeezed out gelatine.

4. 4

   Stir in 5 tablespoons of egg liqueur and fold into the cream. Place a springform pan rim or a cake ring around the bases. Spread the advocaat cream on the 2nd cake base and refrigerate for about 1 hour. Remove the cake ring.

5. 5

   Place the third sponge cake on the advocaat cream. Whip the rest of the cream until stiff. Spread the cake with 3/4 of the cream. Pour the rest of the cream into a piping bag with a small star-shaped spout. Spray 14 small "eggs" made of cream tuffs along the edge and make a large circle in the middle.

6. 6

   Drain the cranberries. Fill the small eggs with the remaining advocaat. Cover the middle with cranberries. Chop the pistachios finely and sprinkle the bottom edge of the cake and the middle of the cake with them.

7. 7

   Makes 16 pieces.

Nutrition Facts

KCAL
250 kcal

CARBS
23 g

FATS
15 g

PROTEINS
5 g