White chocolate layer cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg white in 2 portions with 1 pinch of salt each and chill. Beat 7 egg yolks and 180 g sugar with the whisk of the hand mixer for about 15 minutes until the mixture is almost white. Stir in flour. Immediately whisk the beaten egg whites with a whisk until the egg yolk mass is firm

2. 2

   Spread 2.1/6 (approx. 4 tablespoons) of the mixture into the springform pan. Bake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for 10-12 minutes. Let cool down. Bake 5 more cakes from the remaining mixture one after the other. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Take out and let cool down. Tip: If you have 2 springform pans, you can bake the cakes alternately in the pans

3. 3

   Beat 6 egg yolks and 210 g sugar with the whisk of the hand mixer in a hot water bath for about 12 minutes until creamy - the sugar does not dissolve completely. Cover and set aside. Break the chocolate into pieces. Melt with milk and vanillin sugar while stirring in a hot water bath. Remove from the water bath and gradually stir in the butter in flakes. Leave to cool for about 5 minutes so that the chocolate and egg yolk mass have the same temperature. Then gradually stir the chocolate mass into the egg yolk mass

4. 4

   Spread 1/5 (approx. 4 tablespoons) of cream on a cake base. Place the second cake base on top and spread it as well. Continue until 5 cake bases are coated. Place the last cake layer on top as a lid. Cake approx. 2 hours cold s

5. 5

   Whip cream until stiff, fold in 2 tablespoons of advocaat. Spread the cake loosely with it. Decorate the edge with flaked almonds. Drip 2 tbsp. advocaat in strips over the cake

Nutrition Facts

KCAL
450 kcal

CARBS
35 g

FATS
29 g

PROTEINS
8 g