Mocha egg liqueur cake

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 6 Eggs (size M)
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 100 g Flour
  • 100 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 6 sheets Gelatine
  • 1000 g Whipped cream
  • 200 ml Egg liqueur
  • 4-5 Tbsp Icing sugar
  • 4 TSP Instant coffee
  • 7-10 Tbsp Chocolate mocha beans
  • 1-2 TEASPOONS Cocoa for dusting
  • baking paper

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Whisk egg yolks, sugar, vanilla sugar and 2 tablespoons of hot water until thick and creamy. Mix flour, starch and baking powder. Carefully fold the beaten egg white into the egg yolk mixture. Sift the flour mixture over the egg yolk mixture and carefully fold it in as well. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.

  2. 2

    Let cool down on a cake rack. Remove the base from the tin and cut through horizontally twice. Place a cake ring around the lower cake base. Soak 4 sheets of gelatine in cold water. Whip 600 g cream until stiff. Squeeze the gelatine, dissolve. Stir some cream into the gelatine, then stir everything into the rest of the cream. Stir in advocaat and 2 tablespoons of icing sugar. Spread half of the advocaat cream on the base and smooth it down. Place the second cake base on top. Spread the rest of the cream on top. Place the last cake layer on top and press down gently. Chill for about 1 hour. Soak 2 sheets of gelatine in cold water. Mix instant coffee with 1 tablespoon of hot water. Whip 400 g cream until stiff, stir in coffee briefly. Squeeze out the gelatine, dissolve, stir some cream into the gelatine.

  3. 3

    Spread half of the advocaat cream on the base and smooth it down. Place the second cake base on top. Spread the rest of the cream on top. Place the last cake layer on top and press down gently. Chill for about 1 hour. Soak 2 sheets of gelatine in cold water. Mix instant coffee with 1 tablespoon of hot water. Whip 400 g cream until stiff, stir in coffee briefly. Squeeze out the gelatine, dissolve, stir some cream into the gelatine. Then stir everything into the remaining coffee cream. Season to taste with 2-3 tablespoons of icing sugar. Spread the cake with about 2/3 of the cream. Fill the rest of the cream into a piping bag with a fine star-shaped spout. Spray the cake with it. Decorate with mocha beans. Chill for about 1 hour. Dust with cocoa shortly before serving

  4. 4

    Then stir everything into the remaining coffee cream. Season to taste with 2-3 tablespoons of icing sugar. Spread the cake with about 2/3 of the cream. Fill the rest of the cream into a piping bag with a fine star-shaped spout. Spray the cake with it. Decorate with mocha beans. Chill for about 1 hour. Dust with cocoa shortly before serving

Nutrition Facts

KCAL
360 kcal
CARBS
28 g
FATS
23 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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