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Egg Liqueur Cake

Prep
15 min
Bake
20 min
Total
35 min
Makes
16

Ingredients

For the sponge:

  • 4large eggs
  • ¾ cup plus 1 tbsp160 ggranulated sugar
  • 1 ⅔ cups200 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • ½ tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 4 cups (500 g) of flour. In the US and the UK use regular baking powder (1 tbsp plus ¾ tsp per 15 g packet).

For the filling:

  • 2 tbspapricot jamIn everyday German this word covers any jam, not only citrus marmalade. In the US use jam or preserves (seedless if the recipe needs a smooth spread); in the UK, jam (seedless if the recipe needs a smooth spread).
  • 1 to 2 tbspapricot liqueur
  • 1 ¼ cups100 gsliced almondsThinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.
  • 2 tbsplingonberry jam (any other jam works too)
  • ¾ cup plus 1 tbsp200 gheavy creamCream for whipping with about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 1 packetwhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with real vanilla, sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets from the baking aisle, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 6 tbspegg liqueur (alcohol-free: ready-made vanilla sauce)A thick, creamy liqueur made from egg yolks, sugar and brandy. In the US use advocaat, or eggnog liqueur; in the UK, advocaat.

To decorate:

  • 1 ⅔ cups400 gheavy cream
  • 2 packetswhipped cream stabilizer
  • 4 tspvanilla sugar2 packets = 4 tsp (16 g).
  • 6 tbspegg liqueur

Method

  1. Beat the eggs and sugar until thick and foamy.
  2. Sift the flour and baking powder over the egg mixture and fold them in.
  3. Grease the bottom of the springform pan or line it with parchment paper.
  4. Pour in the batter. Bake at 400°F (200°C) conventional (top and bottom heat) for 20 minutes.
  5. While the sponge is still warm, cut a thin layer off the top to make a lid.
  6. Purée the apricot jam and stir it together with the liqueur (or water).
  7. Spread it over the lid.
  8. Scatter the almonds on top and press them down lightly.
  9. Cut the lid into 16 pieces.
  10. Cut the remaining sponge horizontally twice to make three layers.
  11. Spread the bottom layer with the lingonberry jam.
  12. Place the second layer on top.
  13. For the filling, whip the cream with the whipped cream stabilizer and vanilla sugar until stiff.
  14. Gently fold in the egg liqueur.
  15. Spread the cream over the second layer.
  16. Place the third layer on top.
  17. For the decoration, whip the cream with the whipped cream stabilizer and vanilla sugar until stiff.
  18. Spread it over the top and sides of the cake.
  19. Pipe 16 large rosettes around the outer edge of the cake.
  20. Fill the gaps with small rosettes.
  21. Set the pieces cut from the lid on the cake with their wide end at the edge.
  22. Let the tips rest on the large rosettes.
  23. To finish, pour the egg liqueur into the center of the cake.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/egg-liqueur-cake/