Egg liqueur stracciatella cake
easy
90 mins
90 mins
Ingredients
- 7-10 Tbsp Grease
- 175 g soft butter/margarine
- 175 g Sugar
- 3 packages Vanillin sugar
- 1 pinch Salt
- 3 Eggs (Gr. M)
- 175 g Flour
- 2 coated Tsp Baking Powder
- 100 ml + 100 ml advocaat (preferably thicker)
- 500 g + 300 g whipped cream
- 2 packages Cream stabiliser
- 75 g Chocolate Rolls
- 7-10 Tbsp and 1 tsp. chopped pistachios
- 7-10 Tbsp for ornament
Directions
- 1
Grease the springform pan (26 cm Ø). Cream fat, sugar, 1 packet of vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 100 ml egg liqueur in portions
- 2
Spread the dough into the springform pan. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for 35-40 minutes. Leave to cool in the tin for about 10 minutes. Then remove from the mould and let it cool down completely
- 3
Whip 500 g of cream until stiff, adding cream firmer and 2 sachets of vanilla sugar. Half
- 4
Fold in the chocolate rolls with a whisk or dough scraper. Coat the cake surface thickly and the cake edge thinly
- 5
Press the remaining chocolate rolls, except for a few for sprinkling, onto the edge of the cake. Whip 300 g cream until stiff and fill into a piping bag with star-shaped spout. Pour a cream ring onto the cake rim. Pour 100 ml advocaat in the middle of the cake and smooth it down. Chill for about 3 hours. Decorate the cake with chocolate decoration, the remaining chocolate rolls and pistachios
Nutrition Facts
390 kcal
20 g
29 g
4 g
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