German Egg Liqueur Cake plus recipe for homemade Egg Liqueur
The German 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 in the United States. When preparing the below recipe however, you will discover that it is not difficult to make your own liqueur for use in your Egg Liqueur Cake. I made my own liqueur and the cake turned out great. The ingredients for the egg liqueur recipe make about 500 ml (16.9 oz) of Egg Liqueur, enough for two cakes. Alternatively, you can use any remaining liqueur as a delicious topping for vanilla ice cream or simply enjoy it as an after-dinner drink.
Ingredients for Egg Liqueur:
- 3 egg yolks, XL
- 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
Preparation of 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 when the milk is well mixed with the eggs, slowly add the brandy or corn vodka or whisky. (In this recipe, I used brandy, which I prefer). Next, fill your Egg lLiqueur in a small glass pitcher and keep it in the refrigerator for at least three hours, so it will thickens. Before using the liqueur stir with a fork. If the Egg Liqueur is too thick, add a little more alcohol to it.
Note: If kept refrigerated, your egg liqueur will last for approximately four weeks.
Ingredients for German Egg Liqueur 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 Egg Liqueur
- 5 eggs, XL
- 250 g (8.8 oz) of powdered sugar
- 2 pouches of vanilla sugar OR 2 teaspoons of vanilla extract
- 125 g (4.4 oz) of flour, all-purpose
- 125 g (4.4 oz) of Gustin OR corn starch
- 1 pouch of baking powder OR 3 teaspoons of baking powder
Preparation of German 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. Sift these dry ingredients 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, do not use a springform pan, because the batter could run out.
Preheat the oven to 180°C (360°F). When ready, place your German Egg Liqueur Cake on the middle rack and bake for about 40 minutes. When your cake is done, turn the heat off and leave your cake in the oven for about 10 more minutes with the door open. Remove the cake and place it on a cooling rack. Once cooled, use a sieve to dust the cake with some powdered sugar. Start with the sides and sprinkle the top last.
You can serve the Egg Liqueur Cake any time or decorated for Valentine’s Day.