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Cream Cakes, Basic Recipes, Classics

Egg Liqueur Cream Cake

by Lisa

Trained pastry chef

Egg liqueur cream cake with buttercream rosettes, cocoa and toasted almonds

4.3 (12)out of 5, 12 ratings

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Prep
10 hr
Bake
12 min
Total
10 hr 12 min
Makes
8 pieces

A classic, creamy egg liqueur cake (known in Germany as Eierlikörtorte) with delicate layers and a delicious buttercream. The recipe is written for a 7-inch (18 cm) springform pan, but you can easily make a bigger cake by doubling all the amounts.

Ingredients

Makes 8 pieces

Layers

  • 1 ¾ oz50 galmond pasteGerman Marzipanrohmasse is raw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 1 ½ tbsp25 gegg liqueurEgg liqueur (German Eierlikör) is a thick, creamy liqueur made from egg yolks, sugar and brandy. In the US use advocaat, or eggnog liqueur; in the UK, advocaat.
  • 7 tbsp100 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK, unsalted butter.
  • 7 tbsp50 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • flavorings: a pinch of salt, vanilla sugar, lemon extractto taste. Vanilla sugar is sugar flavored with vanillin (artificial vanilla), sold in Germany 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, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 4egg yolks
  • 4egg whites
  • ¼ cup50 ggranulated sugar
  • 6 tbsp50 gcornstarchA fine starch, usually made from corn, used to thicken creams and lighten cakes. In the US use cornstarch; in the UK, cornflour.
  • 6 tbsp50 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.

Cream

  • 3 tbsp50 gegg liqueur
  • 1 cup plus 1 tbsp250 gmilk
  • 5 tbsp60 ggranulated sugar
  • 2 tbsp30 mlmilkfor mixing with the cornstarch
  • 4 tbsp35 gcornstarch
  • 1egg yolk
  • 3 sticks340 gunsalted buttersoftened
  • ½ cup plus 1 tbsp70 gpowdered sugar

Also

  • almondssliced. Sliced almonds are thinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.
  • almonds
  • unsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).

Method

Cream

  1. Mix the milk, egg yolk and cornstarch.

  2. Bring the milk to a boil with the egg liqueur and sugar, stirring the cornstarch mixture in thoroughly just before it boils.

  3. Once the cream has come to a boil, transfer it to a bowl and cover it with plastic wrap or a lid so it doesn't form a skin as it cools.

  4. Let the cream cool completely.

Layers

  1. Roughly chop the almond paste and mix it with the egg liqueur.

  2. Beat the butter, powdered sugar and flavorings vigorously for a few minutes.

  3. Add the egg yolks one at a time.

  4. Whip the egg whites with the sugar to soft peaks and fold them into the butter mixture. Combine the flour and cornstarch, sift them over the batter and fold them in.

  5. Preheat the oven to 400°F (200°C) conventional (top and bottom heat). Trace a 7-inch (18 cm) springform pan four times on parchment paper.

  6. Divide the batter among the prepared sheets of paper, spread it out and bake in the preheated oven for just a few minutes until golden.

  7. After baking, let the layers cool on the paper, then turn them over, peel off the paper and trim them with the springform ring if they have spread beyond the traced circle.

  8. Place the first layer on a cake plate, spread it with cream and top it with the next layer. Keep going until all the layers are used up and a third of the cream is left.

  9. Chill the cake for at least 2 hours.

Decoration

  1. Toast the sliced almonds in the oven until golden. Preheat the oven to 350°F (180°C), spread the almonds on a baking sheet and toast them for a few minutes, then let them cool completely.

  2. Cover the cake with the remaining cream, pipe rosettes on top and decorate with cocoa powder.