Egg liqueur stracciatella cake

Name: Egg liqueur stracciatella cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 175 g soft butter or margarine; 175 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 3 eggs (size M); 175 g Flour; 2 coated Tsp Baking Powder; 200 ml Advocaat (preferably thicker); 800 g Whipped cream; 2 packages Cream stabiliser; 1 package (75 g ) Choco rolls; 7-10 Tbsp possibly approx. 16 Schoco-decor flowers and leaves; 1 TEASPOON chopped pistachios for decoration; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

175 g soft butter or margarine
175 g Sugar
3 packages Vanillin sugar
1 pinch Salt
3 eggs (size M)
175 g Flour
2 coated Tsp Baking Powder
200 ml Advocaat (preferably thicker)
800 g Whipped cream
2 packages Cream stabiliser
1 package (75 g ) Choco rolls
7-10 Tbsp possibly approx. 16 Schoco-decor flowers and leaves
1 TEASPOON chopped pistachios for decoration
7-10 Tbsp Fat and breadcrumbs

Directions

1
Fat, sugar 1 packet of vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 100 ml egg liqueur in portions. Grease a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Fill in the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 35-40 minutes. Leave to cool in the tin for approx. 10 minutes. Then remove from the mould and let it cool down completely. Whip 500 g cream until stiff, adding cream firmer and remaining vanilla sugar. Fold in half the chocolate rolls with a whisk or dough scraper. Spread the cake surface thickly and the cake edge thinly. 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. Spray a cream ring on the cake rim. Pour the rest of the advocaat into the middle of the cake and smooth it down.
3
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. Spray a cream ring on the cake rim. Pour the rest of the advocaat into the middle of the cake and smooth it down. Chill for about 3 hours. Decorate the cake with chocolate decoration, remaining chocolate rolls and pistachios. Makes 16 pieces
4
Waiting time approx. 15 minutes