This light, silky smooth Egg Liquor Cake is special for any occasion, festivity & holiday or for simply spoiling yourself, your family, and friends. It is a flourless, full-bodied cake with a velvety cream topping and a touch of rich golden dazzling Egg Liquor. It is out-of-this-world tastelicious. To make it completely gluten-free, make sure you use gluten-free baking powder or completely omit (works well without it) and choose gluten-free eggs from chickens that are not fed gluten grains.
80 grams unsalted butter or unsalted margarine (2.8 oz)
80 grams white fine granulated sugar (2.8 oz)
1 envelope DrOetker vanilla sugar or 1/8 teaspoon vanilla extract
(DrOetker vanilla sugar is available in the baking aisle of local supermarkets.)
5 large eggs (in whole, or separate the egg yolk from the egg white)
100 grams chocolate sprinkles or finely chopped semisweet morsels (3.5 oz)
200 grams finely grinded almonds or hazelnuts (7.1 oz)
2 teaspoons baking powder
2 tablespoons Cognac
Whisk the butter for a few minutes until creamy and yellowish in color. Add sugar and vanilla sugar or vanilla extract and whisk until fully incorporated, about 3 minutes. Add one egg at a time until completely mixed in. For an even lighter and airier cake, separate the egg yolk from the egg white and only add the egg yolks (one at a time) at this point instead of the whole eggs. Add the sprinkles, nuts and baking powder and mix. Add the Cognac and incorporate. In case you separated the eggs, whisk the egg whites with an electric hand or stand mixer until stiff peaks form, for about 6 minutes, and incorporate it into the batter at the very end, using a wire whisk. Gently fold the beaten egg whites into the batter, going in an up and down circular motion, do not stir. Lightly butter (with unsalted butter/margarine) and flour an 11–inch Springform pan, or line the baking pan with parchment paper (cut to size), and fill in the batter evenly. Smooth the surface with a spatula. Bake in a pre-heated oven at 350 degrees Fahrenheit (175 – 180 degrees Celsius), about 25 to 30 minutes, on the lower oven rack, or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the Springform pan and transfer it onto a wire rack. Release the cake onto the wire rack and let cool completely. Once the cake has cooled, transfer it onto a cake tray. Prepare the topping.
Apply the topping to the baked and completely cooled cake. Chill the bowl and whisk for whipping the heavy cream beforehand.
500 ml heavy whipping cream, chilled (2 cups)
3 – 4 tablespoons white fine granulated sugar (recommended) or confectioners’ sugar
Verpoorten Original Egg Liquor (20 % vol.), as needed (a few tablespoons)
Whip the heavy cream in a large chilled kitchen bowl with an electric hand/stand mixer and a chilled whisk attached, using a low setting for a minute. Using chilled utensils helps stabilizing the cream and speeds up the process. Switch to the highest speed setting. Add the sugar after about 2 minutes. Whisk the cream until frothy, about 3 – 4 minutes in total. Reserve about 5 – 6 tablespoons of whipped cream to make decorative swirls and set it aside (or cover and chill). Spread the big batch of cream evenly over the cake and also cover the edges using an icing spatula. Fill the reserved cream into a pastry bag with a decorative tip attached and arrange continuous decorative puffs on the outer rim around the entire cake (see photograph). Shake the bottle of Egg Liquor well before using. Spoon or pour some Egg Liquor by Verpoorten inside the circle of cream puffs, just enough to apply a thin layer over the entire surface. The cream puffs will keep the Egg Liquor enclosed. Do not apply any Egg Liquor outside of the cream puffs. Serve immediately or cover and chill before serving.
Tip: In case the whipped cream will not reach a frothy consistency or is too soft, add 3/4 to 1 envelope of unflavored Gelatine or 2 envelopes of DrOetker Whip It and whisk to incorporate. It will be completely neutral in flavor and gives the cream extra and lasting stability. DrOetker Whip It is available in the baking aisle of local supermarkets.
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Baking Bread – Fresh from the Oven
Baking Classics – From Scratch
Cake Buffet – New Trend Recipes
Christmas Cookies and More – Festive Baking
Cupcake Revolution – Ultimate Pleasures
Dips and Sauces – Classic Party Favorites
Dream Cakes – Heavenly Light
Home Cooking – With Natural Food
Hors d’Oeuvre – Gourmet Style
Modern Cake Decor – Fashionable Toppings and Fillings
Salad Bouquet – A Four-Season Variety
Side Dish Delight – Festive Traditions
Soup Lovers Delight – Hearty and Healthy
Sweets and Desserts – Irresistible Temptations