There’s nothing quite like indulging in a rich and decadent cake, especially one that is infused with the distinct flavor of German egg liqueur. That’s where the Advocaat Cake, also known as the German Eierlikoer Torte, comes in.
This cake is perfect for any special occasion or simply to satisfy your sweet tooth. It’s made with layers of moist sponge cake filled with a creamy and boozy advocaat filling. The addition of whipped cream, chocolate, and hazelnuts makes for an irresistible dessert that will make you go back for seconds.
But what exactly is advocaat? This delicious liqueur is made with egg yolks, sugar, and brandy or rum. It’s similar in taste to eggnog but with a thicker texture due to the high content of egg yolks. When combined with cake, it provides a perfect balance between the sweetness of the sponge cake and the richness of the filling.
This recipe is easy to follow and yields impressive results that are sure to impress your guests. So why not add a touch of German cuisine to your dessert menu and give this Advocaat Cake recipe a try?
Why You’ll Love This Recipe
If you’re a fan of liquor-infused desserts, then you’ll absolutely adore this German Eierlikoer Torte, also known as Advocaat Cake. Not only is it decadent and rich, but it’s also remarkably easy to make!
The star of the show is the egg liqueur or advocaat, a smooth and creamy liquor that’s beloved in Germany and beyond. As it turns out, this ingredient is perfect for baking too. It imparts a subtle yet distinct flavor that’s not too boozy or overpowering.
I guarantee that once you try this cake, you’ll be hooked—and so will all your guests. It’s perfect for special occasions and holidays or simply as a treat to satisfy your sweet tooth.
But don’t just take my word for it: give this recipe a try, and prepare to fall in love with its indulgent flavors and moist texture.
- Cake Layers:
- 6 large eggs, separated
- 1 cup granulated sugar
- 2 cups all-purpose flour
2 teaspoons baking powder
- 5 egg yolks
- ½ cup granulated sugar
- 1 cup advocaat (egg liqueur)
2 sticks unsalted butter, at room temperature
Whipped Cream Topping:
- 2 cups heavy whipping cream, chilled
2 tablespoons rum (optional)
- Chopped hazelnuts
- Grated chocolate
Most of these ingredients can be found at your local grocery store. If you cannot find advocaat, it’s easy to make your own using our recipe for making advocaat or by substituting with other liqueurs, such as eggnog or rum.
The Recipe How-To
Now let’s get to the fun part – baking. I find this recipe a little complex, but not hard at all. Just take your time and follow the steps closely, and you’ll get a wonderful cake that will impress everyone.
Step 1: Prepare the Cake Layers
The cake layers are made of a basic chocolate cake. Here’s how to do it:
- Preheat the oven to 180°C (350°F). Grease two 23cm (9-inch) cake pans and dust them with cocoa powder.
- Whisk 250g (2 cups) of all-purpose flour, 3 tsp of baking powder, and 100g (1 cup) of unsweetened cocoa powder together in a bowl.
- Cream 200g (1 cup) of softened butter and 300g (1⅓ cups) of sugar together in another bowl using an electric mixer until light and creamy. Add 4 egg yolks, one at a time, beating well after each addition.
- Mix in 200 ml (¾ cup plus one tablespoon) of heavy whipping cream and 2 oz of rum until fully combined.
- In another bowl, beat 4 eggs whites until stiff peaks form.
- Add half of the flour mixture to the butter mixture and mix just until incorporated. Fold in half of the egg whites. Repeat with the remaining flour mixture and egg whites.
- Divide the batter between the prepared pans and smooth out the tops. Bake for about 25-30 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool completely in their pans.
Step 2: Make The Egg Liqueur Filling
The filling is where this cake really shines – creamy, luscious, with just enough boozy kick to make it interesting.
- Mix 500 ml (2 cups) of store-bought advocaat or homemade egg liqueur, 500 g (2 cups) mascarpone cheese, 250 ml (1 cup) heavy whipping cream, and 100 g (1 cup) finely ground hazelnuts in a bowl until smooth.
Step 3: Assemble The Cake
Now comes the fun part, assembling it all together!
- Carefully remove both cakes from their pans.
- Reserving about a cup of filling for decoration, spread half of the filling on top of one cake layer.
- Place another layer on top and spread with remaining filling.
- Top with the third cake layer. Be careful as you do not want it to slide off!
- Lastly, cover with whipped cream or powder sugar before decorating.
This Advocaat Cake, better known as German Eierlikoer Torte, is quite impressive with multiple layers covered by lush white cream just waiting for someone to swoop down for that perfect forkful!
Substitutions and Variations
One of the best things about baking is the opportunity to experiment with different ingredients and flavors. Here are some substitutions and variations you can try when making this advocaat cake recipe:
– Hazelnuts: If you’re not a fan of hazelnuts, you can substitute them for almonds or pecans. Just make sure to chop them finely for the best results.
– Liquor: Instead of rum, you can use other spirits like bourbon, whiskey or brandy. Alternatively, if you want to make a non-alcoholic version, simply omit the liquor altogether.
– Chocolate: While this recipe calls for chocolate, you can use other variations such as white chocolate, dark chocolate, or milk chocolate. You can even use chocolate chips or chopped chocolate bars!
– Fluffy Frosting: The classic whipped cream frosting on top of an advocaat cake is delicious but if you prefer something richer and creamier You can try mixing cream cheese with sugar and heavy grounded whipping cream, then spread it all over the cake or drizzle it over each slice.
– Layer Cake: This recipe is great as a single layer cake or in smaller cupcakes. Or alternatively, why not try stacking multiple layers of the cake with frosting in between? Imagine how impressive a towering advocaat layer cake would be!
No matter what substitution or variation you choose to make, be sure to closely follow the measurements provided in the recipe. With just a little creativity and courage, you can elevate this already delicious advocaat cake into something truly outstanding.
Serving and Pairing
The advocaat cake is a true masterpiece of German baking, and deserves to be served with care and taste. A simple garnish of whipped cream and a sprinkle of chopped hazelnuts will highlight the cake’s flavors perfectly, balancing out its sweetness with the nuttiness and creamy smoothness of fresh dairy.
For a more decadent touch, chocolate lovers can try topping the cake with shaved or grated chocolate, either dark or white depending on their preference. This pairs especially well with the raffaello version of the cake, as a white chocolate topping will mimic the beloved candy’s appearance.
In terms of beverage pairings, this egg liqueur torte is so rich and complex that it can stand up to a wide variety of drinks. A cup of coffee or tea is always a classic choice, but don’t be afraid to try it alongside stronger beverages such as an aged rum or whiskey, ideally sipped slowly to savor its flavors.
Alternatively, for a lighter refreshment that won’t overwhelm the cake’s delicate balance, consider pairing it with some sparkling wine or champagne. The effervescence will cut through the richness nicely while leaving your guests feeling festive and satisfied.
However you choose to serve your advocaat cake, remember that it is first and foremost a celebration of indulgence and sensory pleasure. Take your time to enjoy each bite and let its intricate profile unfold on your palate – after all, there is no need to rush when you have all the time in the world to revel in such an exquisite treat.
Make-Ahead, Storing and Reheating
One of the great things about this Advocat Cake recipe is that it can be made ahead of time and stored for later. In fact, I often prefer to make it a day or two ahead of time as it allows the flavors to develop and intensify.
If you’re planning on making the cake ahead of time, simply let it cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can store the cake at room temperature for up to two days or in the refrigerator for up to a week. Just be sure to bring the cake back to room temperature before serving.
You can also freeze the cake for longer storage. Wrap the cooled cake in plastic wrap before placing it in a freezer-safe bag or container. It will keep well in the freezer for up to three months. When ready to serve, let it thaw in the refrigerator overnight before bringing to room temperature.
To reheat the cake, you have a few options depending on your preference. If you want a warm cake with a soft texture, use a microwave oven and heat each slice for 10-15 seconds. Alternatively, you can place the slices on an oven-safe dish and heat them in an oven preheated at 300°F (150°C) for 5-10 minutes until warmed through.
No matter how you decide to store or reheat your Advocat Cake, be sure to enjoy every last bite of it!
Tips for Perfect Results
Here are some tips to ensure that your Advocat cake turns out perfect every time:
1. Beat the eggs properly: Beating the eggs is the most crucial step in this recipe. Make sure you beat the egg yolks and whites separately until fluffy and stiff, respectively. Incorporate the beaten egg whites into the batter gently, using a spatula. Do not overmix.
2. Use fresh ingredients: To get the best flavor and texture, use fresh ingredients like eggs, butter, and heavy whipping cream. Don’t use expired or stale items as they can affect the overall quality of the cake.
3. Measure ingredients precisely: For precise measurements, weigh all dry ingredients and use metric measures whenever possible. Also, avoid altering the recipe’s proportions as it can alter the taste, texture, and consistency of your cake.
4. Don’t overbake: Overcooking can result in a dry and hard cake, so always be mindful when baking. Use a toothpick or skewer inserted in the center of the cake to check for doneness; if it comes out clean, then your cake is ready.
5. Use high-quality Advocaat or Egg Liqueur: The quality of your liqueur plays an essential role in determining your Advocaat Cake’s overall taste and aroma. Therefore, make sure to use high-quality liqueur for an ultimate indulgent experience.
6. Take care when frosting: If you opt to frost your cake with whipped cream or chocolate ganache, make sure that your cake has cooled entirely before applying it. Otherwise, you will end up with a runny mess instead of beautiful frosting.
7. Add layers of texture: To add extra flavor depth to your recipe, try incorporating chopped nuts like hazelnut or almond between each layer of frosting or grated chocolate shavings on top!
Follow these simple tips for the perfect advocaat cake every time!
In conclusion, I highly recommend trying out this unique and delicious Advocaat Cake recipe or German Eierlikoer Torte for your next baking project. With its rich and boozy flavor profile, it is sure to impress any dessert lover. This recipe is easy to make and yields excellent results with just a few ingredients – sugar, butter, eggs, flour, baking powder, and of course, the star ingredient – egg liqueur.
Moreover, this recipe offers versatility in terms of substitutions and variations, allowing you to tailor it to your personal taste preferences. And with the right pairing and serving suggestions, you can elevate the Advocaat cake experience even further.
Not only is this recipe a treat for the taste buds but also an opportunity to explore a different culture’s culinary traditions. The Hannchen Jensen bakery has kept the tradition of making egg liqueur alive for over 100 years in their family-owned business. Making this cake provides an intriguing look into German cuisine history and culture.
So why not take a spoonful of Germany with this amazing Advocaat Cake recipe? Try it out today and watch your guests be amazed by your baking skills.
Advocaat Cake (German Eierlikoer Torte) Recipe
- 3 1/2 ounces butter (100g)
- 3 1/2 ounces sugar (100g)
- 2 teaspoons vanilla sugar (1 package)
- 8 7/8 ounces hazelnuts (250g) or 8 7/8 ounces almonds, chopped (250g)
- 4 1/2 ounces chocolate (finely grated)
- 2 teaspoons baking powder
- 2 tablespoons rum
- 6 egg yolks
- 6 egg whites
- 2 teaspoons Dr. Oetker Whip It (1 package)
- 17 ounces heavy whipping cream (0.5l)
- 6 ounces advocaat ($notetemplate1$ from BecR)
- mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
- beat egg whites until stiff and carefully mix to the dough by hand with a spatula
- bake in a round 9 inch springform for approx 40 min at 350F and let cool
- whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). Do not spread onto the sides of the cake to give a nice black and white pattern.
- Place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
- pour approx 6 shot glasses of advokaat into the middle of the cake. Be mindful that non of the advokaat seeps through at the edges.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.