Elisen egg liqueur cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate. Knead almonds, nuts, 15 g starch, sugar, cinnamon, cloves and eggs with the dough hooks of the hand mixer until smooth. Knead the chopped chocolate into the mixture. Cover and chill overnight. Line the bottom of a springform pan (26 cm Ø) with baking paper. Spread the dough with your hands on the base and press it down evenly with the palm of your hand (it sticks a little !). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Drain the cherries and collect the juice. Remove the cake, remove the chocolate base from the edge and let it cool down.

2. 2

   Remove baking paper from the base. Place the base on a cake plate and close a cake ring around it. Stir 35 g starch, 1 packet of vanilla sugar and 2 tablespoons of cherry juice until smooth. Bring the rest of the cherry juice and lemon zest to the boil, remove from the heat, stir in the starch and cook for another 2 minutes. Remove lemon zest and add cherries (put 8 cherries aside for decoration). Pour the stewed cherries immediately onto the base and smooth them down. Let it cool down. Soak the gelatine in cold water. Mix the double cream and 200 ml advocaat. Squeeze the gelatine. Heat 50 ml advocaat and dissolve the gelatine in it. Stir gelatine with 6 tablespoons of cream until smooth, add to the remaining cream and stir. Place in a cool place until the cream begins to gel (approx. 5 minutes). In the meantime, whip 250 g cream and 1 packet of vanilla sugar until stiff. Fold the cream into the cream and spread on the cherry compote. Chill for about 4 hours. Meanwhile bring 250 ml water to the boil, remove from the heat.

3. 3

   Squeeze the gelatine. Heat 50 ml advocaat and dissolve the gelatine in it. Stir gelatine with 6 tablespoons of cream until smooth, add to the remaining cream and stir. Place in a cool place until the cream begins to gel (approx. 5 minutes). In the meantime, whip 250 g cream and 1 packet of vanilla sugar until stiff. Fold the cream into the cream and spread on the cherry compote. Chill for about 4 hours. Meanwhile bring 250 ml water to the boil, remove from the heat. Add 250 ml cold water to the hot water. Place the Decor Writing Tube in the water for about 5 minutes. Line a tray with baking paper and grind stars on it with the decor writing. Chill for at least 30 minutes. To decorate, whip 150 g whipped cream and 1 packet of vanilla sugar until stiff. Fill cream in a piping bag with star spout and squirt tuffs onto the cake. Decorate the cream tuffs with a few drops of eggnog, 1 cherry and a chocolate star. Sprinkle the cake with chocolate rolls. Dust the stars with icing sugar

4. 4

   Add 250 ml cold water to the hot water. Place the Decor Writing Tube in the water for about 5 minutes. Line a tray with baking paper and grind stars on it with the decor writing. Chill for at least 30 minutes. To decorate, whip 150 g whipped cream and 1 packet of vanilla sugar until stiff. Fill cream in a piping bag with star spout and squirt tuffs onto the cake. Decorate the cream tuffs with a few drops of eggnog, 1 cherry and a chocolate star. Sprinkle the cake with chocolate rolls. Dust the stars with icing sugar

5. 5

   waiting time approx. 18 hours

Nutrition Facts

KCAL
450 kcal

CARBS
34 g

FATS
28 g

PROTEINS
7 g