Mocha egg liqueur cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, sugar, vanillin sugar and lemon zest until thick and frothy. Beat egg whites until stiff. Mix flour, cornstarch and baking powder. Fold in some beaten egg whites and the flour mixture into the egg yolk mixture.

2. 2

   Then fold in the remaining beaten egg white. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes.

3. 3

   Remove, remove from the mould and let cool on a cake rack. Soak gelatine in cold water. Dissolve soluble coffee in 2 tablespoons of hot water. Whip 3 cups of cream and icing sugar until stiff.

4. 4

   Squeeze the gelatine and dissolve at low heat. Stir into the cream. Halve the amount of cream. Fold 4 tablespoons of eggnog under one half of the dissolved coffee and chocolate raspberry.

5. 5

   Cut the cake base twice horizontally. Spread mocha cream on the bottom cake layer. Place the second cake layer on top. Spread the advocaat cream on top. Cover with the top cake layer. Put it in a cold place. Roast the almonds in a dry pan and let them cool down.

6. 6

   Whip the remaining cream and vanilla sugar until stiff. Pour 1/3 into a piping bag with a small star-shaped spout. Spread the rest of the cream on the cake. Sprinkle the edge with almonds. Spray cream rings onto the cake and fill in the remaining liqueur.

7. 7

   Decorate with pistachios and pearls. Carefully place a rabbit cutter on the cake and dust in the cocoa. Remove the mould. Makes about 16 pieces.