Eierlikörtorte: Egg liqueur cake.

Introduction:

Delve into the heart of German baking with this delectable Egg Liqueur Hazelnut Cake, a treat often savored during Easter but equally irresistible all year round. Brought to you by My German Recipes, this recipe may appear a bit challenging at first glance, but with careful instructions and a little patience, you'll be rewarded with a sumptuously moist cake that perfectly combines the rich flavors of chocolate, hazelnuts, and the unique taste of egg liqueur. Let's embark on this culinary adventure and create a masterpiece that's as enjoyable to make as it is to devour.

Ingredients:

- 227 grams (or 2 cups) chopped hazelnuts (or almonds if unavailable)

- 100 grams dark chocolate, finely shredded

- 3 tablespoons all-purpose flour

- 100 grams sugar

- 100 grams butter, at room temperature

- 1 tablespoon homemade vanilla sugar (or 1 teaspoon vanilla extract)

- 6 large eggs, separated

- 2 teaspoons baking powder

- A pinch of salt

- 250 mL egg liqueur (Advocaat or similar)

- 2 packages of gelatin

- 350 mL heavy cream, plus more for decoration

- Confectioner's sugar, for dusting

Prep Time: 30 minutes

Cook Time: 45-50 minutes

Total Time: ~1 hour 20 minutes

Equipment:

- Mixing bowls

- Electric mixer

- Spatula

- Springform cake pan (greased or lined with parchment paper)

- Fine grater or chocolate shredder

- Cooking pot (for gelatin and cream)

Cooking Tips:

1. If your butter isn't soft enough, gently heat it until it's pliable but not melted.

2. Ensure the chocolate is finely shredded to distribute evenly within the cake.

3. When folding in beaten egg whites, do so gently to maintain the cake's fluffiness.

Servings: 12 slices

Instructions:

1. Preheat your oven to 175°C (347°F).

2. In a large mixing bowl, cream the room-temperature butter with sugar until light and fluffy. Gradually add the vanilla sugar and continue to beat until well combined.

3. Incorporate the egg yolks one at a time, ensuring each yolk is fully integrated before adding the next.

4. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the butter and egg yolk mixture, preserving as much air as possible.

5. Mix the shredded dark chocolate, hazelnuts, flour, and baking powder in another bowl until evenly combined. Gently fold this dry mixture into the wet ingredients in thirds to maintain the cake's light texture.

6. Pour the batter into your prepared springform pan and smooth the top.

7. Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.

8. While the cake is baking, prepare the gelatin according to the package instructions, and whip the heavy cream to stiff peaks.

9. Once the cake has finished baking, allow it to cool completely in the pan on a wire rack before removing it.

10. Spread the whipped cream over the top of the cake, then drizzle with egg liqueur. Sprinkle with additional chopped hazelnuts, if desired, and dust with confectioner's sugar.

11. Let the cake set in the refrigerator for at least 2 hours before slicing and serving.

By following this detailed guide, you'll recreate a traditional German cake that's rich, flavorful, and sure to impress. Enjoy the fruits of your labor and serve this Egg Liqueur Hazelnut Cake to friends and family, courtesy of My German Recipes.

Attribution:

Recipe inspired by My German Recipes and their delicious baking tutorials. Check out their YouTube channel for more authentic German recipes: https://www.youtube.com/@MyGermanRecipes

#egg #german #hazelnut

YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes

Eierlikörtorte: Egg liqueur cake.