Elisen egg liqueur cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Nuts, almonds, one go. Mix starch, sugar, cinnamon, cloves, salt and eggs with a hand mixer until smooth. Knead chocolate into the mixture. Cover and chill overnight

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the dough with your hands, press it down with the palms of your hands (it sticks a little bit!). Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down

3. 3

   Close the cake ring around the cake base. Drain the cherries and collect the juice. Mix 35 g starch, 2 tsp vanilla sugar and 6 tbsp juice. Boil up the rest of the juice. Stir in the starch and simmer for about 2 minutes. Fold in the cherries, up to about 8. Cool down a little. Spread on the bottom. Cool down completely

4. 4

   Soak the gelatine in cold water. Mix the double cream and 200 ml liqueur. Heat 5 tablespoons (50 ml) of liqueur. Squeeze gelatine and dissolve in it. Stir in 6 tbsp. liqueur cream, then stir into the rest of the cream. Chill for about 5 minutes until it starts to gel. Whip 250 g cream and 2 tsp vanilla sugar until stiff. Fold into the cream, spread on the compote. Chill for about 4 hours.

5. 5

   Place the Decor Writing Tube in hot water (see package instructions) for approx. 5 minutes. Paint stars with decorative lettering on a piece of baking paper and allow to dry

6. 6

   Whip 150 g cream and 2 tsp. vanilla sugar until stiff. decorate the cake with cream tuffs, the rest liqueur, cherries, chocolate stars, chocolate rolls and icing sugar

Nutrition Facts

KCAL
470 kcal

CARBS
37 g

FATS
28 g

PROTEINS
7 g