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egg liqueur cake

Egg Liqueur Cake Recipe made with Homemade Egg Liqueur Recipe

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

IMG_3238Preparation for egg liqueur:

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.

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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

IMG_3264Preparation for egg liqueur cake:

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.

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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.

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Pineapple Marzipan Cake Recipe

Pineapple marzipan cake

Pineapple marzipan cake is called Ananas-Marzipankuchen in Germany.

Ingredients for batter of pineapple marzipan cake:

  • 200 g (7 oz) of marzipan
  • 175 g (6 oz) of margarine
  • 175 g (6 oz) of sugar
  • 3 eggs
  • 1 package of Dr. Oetker vanilla sugar or 1 teaspoon of vanilla extract
  • 300 g (10.5 oz) of all-purpose flour
  • 1 package Dr. Oetker baking powder or 2 teaspoons of baking powder
  • 227 g (8 oz) of canned crushed pineapples

Ingredients for icing:

  • 150 g (5.25 oz) of dark chocolate
  • depending on chocolate add a tip of a knife of shortening or coconut oil

Decorations:

  • Themed sprinkles
  • Canned pineapple slices
  • Jarred maraschino cherries

Pineapple marzipan cake

Preparation of pineapple marzipan cake:

Use an electric hand mixer to mix the soft margarine with the marzipan. Add sugar and vanilla flavoring. Add one egg at a time to the mix. In a separate container, add baking powder to the flour. Mix and then sift it over the mixture. Stir until smooth. Drain the pineapples and add it to the mixture. Mix until the fruit is completely worked in the batter. Generously grease your loaf pan with margarine. Spread the batter in your form.

[Click on pictures to enlarge.]

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Preheat the oven to 180°C (350°F), and when ready, bake the cake for about 45 minutes.

While the pineapple marzipan cake is cooling down on a cooling rack, heat up the chocolate in a bain-marie and add just a knife tip of shortening. Brush the cake with the melted chocolate.

IMG_0685  Decorating Pineapple marzipan cake

I decorated the pineapple marzipan cake on top with pineapple halves and added maraschino cherries in the openings. If you would like to add sprinkles, make sure to spread them on the chocolate icing before it dries. Can be stored in the freezer.

serving Pineapple marzipan cake

 

Apricot Nut Cake Recipe

Apricot Nut Cake

Apricot Nut Cake is called Aprikosen-Nuβkuchen in Germany. You could use hazelnut meal, almond meal, or pecan meal. If you can not find either of these nut meals, you could make it yourself with an almond grinder. Find a nut mill here.

Ingredients for batter:

  • 250 g (8.75 oz) of butter
  • 200 g (7 oz) of sugar
  • 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
  • 4 eggs XL
  • ½ teaspoon of almond extract
  • 300 g (10.5 oz) of all purpose flour
  • 1 package of Dr. Oetker baking powder OR 2 teaspoons of baking powder
  • 2-3 tablespoons of brandy (which I prefer) OR 2-3 tablespoons of lemon juice
  • 100 g (3.5 oz) of hazelnut meal OR almond meal OR pecan meal (nut meal means grinded nuts, gemahlene Nuesse)
  • 432 g (15.25 oz) of apricot halves in a can

Ingredients for icing:

  • 150 g (5.29 oz) of powdered sugar
  • juice of one lemon

Decoration of Apricot Nut Cake:

Themed cookie decoration or sprinkles.

Preparing Apricot nut cake recipe

Preparation of Apricot Nut Cake:

Use an electric hand mixer to mix the soft butter with sugar and almond flavoring. Add one egg at a time to the mix. Then, add the Brandy. In a separate container, add baking powder to the flour. Mix it and then sift it over the egg-butter mixture. Add the hazelnuts and stir  until the mixture is a smooth. Generously grease your 11 inch springform pan with margarine. Do not use spray! Spread half of the batter evenly in your form. Place the drained apricots evenly on top of the batter with the open side up and spread the other half of the batter over it.

IMG_0671   baking Apricot nut cake   IMG_0681

Preheat the oven to 180°C (350°F) and when ready place the Apricot Nut Cake on the middle rack. Bake for about 50 minutes. Remove from the oven and let it rest on a cooling rack. Once cooled, start decorating with the lemon icing or just sprinkle some powdered sugar over the cake.

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Mix the powdered sugar with the lemon juice until smooth. If the icing is too liquid, add some more powdered sugar. If the icing is to solid, add some more lemon juice. Brush the Apricot Nut Cake with icing on the inside, outside, and on the top. If you use decorations (like sprinkles, etc.) make sure to place them on the cake while the icing is wet. The cake can easily be stored in the freezer.

Serving Apricot nut cake