‘Eierlikörtorte’ German Advocaat Cake

Instructions

PREPARE: Heat the oven to 180°C / 350° F / Gas 4. Line the base a 26cm / 10 inch diameter springform cake tin with baking paper and grease well with butter.
MIX DRY INGREDIENTS: Place the nuts, 100g of the chocolate, baking powder and lemon zest in the bowl of a food processor and pulse until fine and crumbly then set aside.
BEAT EGGS: Using an electric mixer beat the 4 egg yolks together with the sugar until thick, pale and foamy - at least 3-4 minutes. Beat in the softened butter, then the rum until fully combined. Pour the nut mixture until the bowl and stir well.
WHISK EGG WHITES: In a separate, clean bowl, whisk the egg whites, vanilla sugar and salt until they form stiff peaks. Fold a big spoonful of the beaten egg whites under the nut mixture, then gently but thoroughly fold in the remaining egg whites. Make sure you keep as much air as possible in the mixture, but that it is also fully mixed through.
BAKE: Pour into the prepared cake tin and bake in the middle of the oven for 30 minutes until risen and golden brown. Allow to cool in the tin for 5 minutes before transferring to a cake rack to cool completely.
MAKE ADVOCAAT: Meanwhile, make the advocaat by whisking together all ingredients in a heat-proof bowl set over a saucepan of simmering water. Cook for 5-6 minutes, stirring gently until the mixture begins to thicken. Remove from the heat and allow to cool before placing in the fridge to cool completely. It will thicken further as it cools.
ASSEMBLE: When you are ready to assemble the cake, beat the cream until it forms soft peaks. Sift over the icing sugar and cornflour, then beat until stiff. Reserve ¼ - ⅓ of the cream to pipe an edge around the cake. Spread the remainder thickly over the top of the cake and thinly over the sides. Use a spoon or spatula to flatten the top, then pipe on the border using a star tipped piping nozzle or similar.
ADD TOPPING AND DECORATE: Pour over the cooled advocaat, ensuring it stays within the border of the cream. Use a small sharp knife or vegetable peeler to make shavings from the remaining chocolate. Press the chocolate shavings onto the sides of the cake and sprinkle a little over the top. Chill until ready to serve.

Notes

To make this cake alcohol-free: Replace the rum in the cake with 1 tsp vanilla or rum essence (non-alcoholic if you can find it) or 2 Tbsp milk and 2 tsp vanilla sugar. Replace the rum in the topping with extra cream and a teaspoon of vanilla or rum essence or two teaspoons of vanilla sugar.

‘Eierlikörtorte’ German Advocaat Cake

Ingredients

for the cake:

for the advocaat:

for decoration:

Instructions

Notes

Nutrition