Egg Liqueur Cake Recipe plus Recipe for homemade Egg Liqueur
Egg liqueur cake is called Eierlikörkuchen in Germany. It is relatively easy to make, however, the egg liqueur “Advocaat” (a dutch alcoholic beverage) is only available in a few regions. Not to worry, as you’ll see in the recipe below, it isn’t difficult to make your own liqueur to use it in your egg liqueur cake. I did it and the egg liqueur cake turned out great. The ingredients in this recipe make about 500 ml (16.9 oz) of egg liqueur, which is enough for two cakes. Or, you can use any remaining liqueur as a delicious topping for vanilla ice cream. Likewise, it can be simply enjoyed as an after-dinner drink.
Ingredients for egg liqueur:
- 3 egg yolks
- 75 g (2.6 oz) of powdered sugar
- ½ of a vanilla bean
- 75 ml (2.5 oz) of sweetened condensed milk (10% fat)
- 250 ml (8.5 oz) of brandy or corn vodka or whisky
Beat the egg yolks with your handheld mixer until frothy. Add the powdered sugar. Cut the vanilla bean lengthwise to open it. With a small knife scratch the seeds out and add them to the eggs. Mix the batter until creamy. Add in the condensed milk and after it’s been nicely mixed with the eggs, slowly add in the brandy or corn vodka or whisky. (In this recipe, I used brandy, which I prefer.) Next, fill your egg liqueur in a small glass pitcher and keep it in the refrigerator for at least for 3 hours—so it will thicken. Before using it, stir it with a fork.
Note: If kept refrigerated, your egg liqueur will last for approximately six weeks.
Click pictures to enlarge.
Ingredients for cake:
- 250 ml (8.5oz) of vegetable oil
- 250 ml (8.5 oz) of homemade egg liqueur or if available in your liquor store, Advocaat Eggliqueur
- 5 eggs
- 250 g (8.8 oz) of powdered sugar
- 2 packages of Dr. Oetker vanilla sugar or 2 teaspoons of vanilla extract
- 125 g (4.4 oz) of all-purpose flour
- 125 g (4.4 oz) of Dr. Oetker Gustin or corn starch
- 1 package of Dr. Oetker baking powder or 2 teaspoons of baking powder
Mix the oil with the egg liqueur. Add the eggs to it and beat with your handheld mixer until creamy. Add in vanilla sugar or vanilla extract along with the powdered sugar and beat until smooth. Mix the flour, corn starch, and baking powder. Sieve it over the egg mixture. Beat again until smooth. The batter should be very liquid. Fill your batter in a very well-buttered coffee cake pan—don’t use a spring pan!
Click on the pictures to enlarge.
Preheat your oven to 180°C (360°F). When ready, place your egg liqueur cake on the middle rack and bake for about 40 minutes. After your cake is done, turn off the heat and leave your cake in the oven for about 10 more minutes with the door open. Remove and place on a cooling rack. Once cooled, use a sieve to dust on some powdered sugar. Start with the sides and sprinkle the top last.