Sponge cake with advocaat cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, add 125 g sugar and 1 packet of vanilla sugar. Fold in egg yolks one after the other. Mix flour, cocoa and baking powder, sieve onto the egg mixture and fold in

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes, remove from oven and let cool down for at least 2 hours

3. 3

   Remove the base from the mould and cut in half horizontally. Place a cake ring around the lower cake base. Soak 4 sheets of gelatine in cold water. Whip 400 g cream until stiff, adding 50 g sugar and 1 packet of vanilla sugar at the end. Heat 50 ml egg liqueur in a pot, squeeze out the gelatine and dissolve in it. Stir in 2-3 tbsp. of the cream, stir into the remaining cream

4. 4

   Spread the cream cream on the lower cake base, cover with the second cake base, chill for about 2 hours. Remove the cake from the ring, whip 200 g of cream until stiff, spread the cake all around, fill the rest into a piping bag with punched spout. Carefully press the pistachios onto the edge of the cake. Spray the cream dab onto the edge of the cake, chill

5. 5

   Soak 1 sheet of gelatine in cold water. Coarsely chop the couverture, melt over a warm water bath. Heat 100 ml egg liqueur in a pot, squeeze out the gelatine and dissolve in it. Allow the advocaat to cool for about 5 minutes until it is lukewarm, spread evenly on the cake. Pour the chocolate coating into a freezer bag, cut off a small corner, without stopping, spray circular lines onto the cake, chill for approx. 30 minutes

6. 6

   waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
250 kcal

CARBS
20 g

FATS
15 g

PROTEINS
4 g