I’m excited to share this Eierlikörkuchen recipe with you! This advocaat cake has a light sponge with a big splash of egg liqueur. It tastes custardy with a hint of alcohol. Baked in a Bundt pan, it’s elegant and simple.
It’s also great with an Advocaat glaze on top. The Eierlikör keeps it moist for days. It’s perfect for special events or family get-togethers.
Key Takeaways
- Advocaat cake is a traditional Dutch dessert with a rich, custardy flavor.
- The recipe uses egg liqueur, also known as Eierlikör, to create a moist and indulgent cake.
- This gluten-free cake is made with ground nuts instead of flour, making it a unique and satisfying treat.
- The preparation and baking process is relatively simple, taking just 1 hour and 10 minutes from start to finish.
- The Advocaat cake can be served with a variety of toppings, including a decadent Advocaat glaze.
Understanding Advocaat and Eierlikör: A Traditional German Egg Liqueur
Eierlikör, also known as advocaat, is a beloved drink in German cooking. It’s made from egg yolks, sugar, and brandy. This makes it a rich, creamy treat that many love.
Origins and Cultural Significance
Eierlikör started in 19th-century Germany. It was made to keep eggs fresh and show off their flavors. Verpoorten, founded in 1876, is the most famous brand.
In Germany, Eierlikör is a favorite dessert drink. It’s also used in many traditional German sweets, like Berliner Donuts and German Vanilla Pudding.
Difference Between Advocaat and Regular Eggnog
Eierlikör and eggnog might look similar, but they’re not the same. Eierlikör is thicker and richer, with more egg yolks. It doesn’t have the spices found in eggnog. This lets the egg yolks’ smooth taste stand out.
| Eierlikör (Advocaat) | Eggnog |
|---|---|
| Thick, creamy texture with a high egg yolk content | Thinner, more milk-based consistency |
| Brandy-based, with a higher alcohol content | Typically non-alcoholic or with a lower alcohol content |
| Focused on the pure, velvety taste of egg yolks | Contains additional flavorings like nutmeg, cinnamon, and vanilla |
Enjoyed on its own or in desserts, advocaat and egg liquor cake bring a taste of German tradition.
Essential Ingredients for the Perfect Advocaat Cake
To make the eierlikörkuchen recipe advocaat cake, you need top-notch ingredients. Start with 5 large, free-range eggs, totaling 100 grams. These eggs are the base for the cake’s creamy texture. Next, add 120ml (1/2 cup) of Eierlikör, a traditional German egg liqueur, for a true taste.
For the rest, mix in powdered sugar, vanilla extract, a pinch of salt, and vegetable oil. Also, use cornstarch, all-purpose flour, and baking powder. For a special touch, add spiced rum or rum aroma for a non-alcoholic version. This mix of ingredients makes a cake that’s both authentic and a true indulgent baked treat.
| Ingredient | Quantity |
|---|---|
| Eggs (large, free-range) | 5 (100g total) |
| Eierlikör (Verpoorten Advocaat) | 120ml (1/2 cup) |
| Powdered Sugar | – |
| Vanilla Extract | – |
| Salt | – |
| Vegetable Oil | – |
| Cornstarch | – |
| All-Purpose Flour | – |
| Baking Powder | – |
| Spiced Rum (optional) | – |
| Rum Aroma (optional) | – |
With these high-quality ingredients, you’re ready to make an amazing eierlikörkuchen recipe advocaat cake. It’s a treat that will wow your taste buds and impress your friends.
Kitchen Tools and Equipment Needed
To bake the perfect dutch yellow cake, you need the right tools. Let’s explore the essentials for this German dessert.
Choosing the Right Bundt Pan
The key to this recipe is the Gugelhupf or Bundt pan. An 8-inch size is best for even baking. A non-stick pan makes the cake easy to remove.
Additional Baking Essentials
- Electric mixer – for whipping the egg and sugar mixture to the perfect consistency.
- Non-stick baking spray – to coat the Bundt pan for easy release.
- Cooling rack – essential for allowing the cake to cool completely before glazing or serving.
- Measuring cups and spoons – for accurately measuring the ingredients.
- Mixing bowl – a large bowl for combining the cake batter.
- Toothpick – to test the cake’s doneness by inserting it into the center.
- Sieve – useful for dusting the finished cake with a light coating of powdered sugar.
| Equipment | Quantity | Purpose |
|---|---|---|
| Bundt Pan | 1 (8-inch size) | Baking the cake in the signature Gugelhupf shape |
| Electric Mixer | 1 | Whipping the egg and sugar mixture to the perfect consistency |
| Non-Stick Baking Spray | 1 can | Coating the Bundt pan for easy cake release |
| Cooling Rack | 1 | Allowing the cake to cool completely before glazing or serving |
| Measuring Cups and Spoons | 1 set | Accurately measuring the ingredients |
| Mixing Bowl | 1 large | Combining the cake batter |
| Toothpick | 1 | Testing the cake’s doneness by inserting it into the center |
| Sieve | 1 | Dusting the finished cake with powdered sugar |
With these tools, you’re ready to make a delicious dutch yellow cake. It will surely impress your guests.
Eierlikörkuchen Recipe Advocaat Cake: Step-by-Step Instructions
Making the classic German Eierlikörkuchen, or advocaat cake, is a fun and tasty journey. It’s a mix of traditional German baking and the creamy advocaat (eggnog liqueur). Follow these steps to make your own delicious advocaat cake recipe:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, beat the eggs, powdered sugar, and vanilla until it’s light and fluffy.
- Add the advocaat (eggnog liqueur) and oil slowly, beating for 2 minutes after each addition.
- In another bowl, mix the dry ingredients: flour, cornstarch, ground almonds, baking powder, and a pinch of salt.
- Fold the dry ingredients into the egg and advocaat mixture gently. Don’t overmix.
- Grease and flour a Gugelhopf (Bundt) pan, then pour the batter into it.
- Bake the advocaat cake for about 60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely.
The batter might look runny, but that’s okay. It’s the right consistency for a moist and flavorful advocaat cake. Your guests will love it.
“This advocaat cake is a true taste of German indulgence. The creamy advocaat liqueur adds an irresistible richness that pairs perfectly with the almond-infused sponge cake.”
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Powdered Sugar | 180 g |
| Vanilla Extract | 1 tsp |
| Advocaat (Eggnog Liqueur) | 120 ml (1/2 cup) |
| Vegetable Oil | 75 g |
| All-Purpose Flour | 100 g |
| Cornstarch | 50 g |
| Ground Almonds | 50 g |
| Baking Powder | 1 tsp |
| Salt | Pinch |
Mastering the Egg and Sugar Mixture
The secret to a delicious custard liqueur cake, a famous amsterdam specialty, is in the egg and sugar mix. This step is key to the cake’s moist and fluffy texture. So, it’s very important to do it right.
Start by beating the eggs, powdered sugar, and vanilla extract with a mixer for about 5 minutes. Take your time – let the mixer do its job until it’s thick, creamy, and foamy. This step is crucial for the right consistency.
Tips for Perfect Consistency
- Whip the egg and sugar mix for a full 5 minutes to get the right thickness and volume.
- Slowly add the custard liqueur and oil, beating for 2 minutes after each addition to mix well.
- Then, gently fold in the dry ingredients to keep the batter light and airy.
Common Mixing Mistakes to Avoid
- Don’t overmix the batter, as it can make the cake dense and tough.
- Make sure to beat the egg and sugar mix for the full 5 minutes. Less time can make the cake flat and heavy.
- Don’t rush when adding the liqueur and oil. Poor mixing can lead to uneven flavors.
Mastering the egg and sugar mix is the first step to a moist and tasty custard liqueur cake, a beloved amsterdam specialty. With patience and careful attention, you’ll make a dessert that will impress everyone.
Baking Tips and Temperature Guidelines
Baking the perfect alcoholic cake recipe like the traditional Dutch Eierlikörkuchen needs careful attention. Bake the cake at 350°F (180°C) for about 60 minutes. Keep an eye on it the whole time.
Start by preheating your oven to the right temperature. When it’s ready, put the cake in the center rack. Check it after 30 minutes. If the top is getting too dark, cover it with foil for the last 30 minutes.
To see if it’s done, stick a toothpick into the cake’s center. If it comes out clean, it’s ready. If not, bake a bit longer until it is.
After baking, let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. This helps keep the cake moist and prevents it from cracking.
By following these tips, you’ll make a stunning alcoholic cake recipe. It will impress everyone. Enjoy the delicious taste of this traditional dutch dessert with every bite!
“Baking is both an art and a science, and paying close attention to temperature and timing is key to achieving the perfect Eierlikörkuchen.”
Creating the Perfect Advocaat Glaze
Take your Eierlikörkuchen (advocaat cake) to the next level with the perfect glaze. This topping brings more flavor and beauty to your cake.
Glaze Consistency Tips
To make a smooth glaze, mix 1 cup of powdered sugar with a few teaspoons of Eierlikör and a tablespoon of milk. Stir until it’s thick but still flows well over the cake.
Alternative Topping Options
- Dust the cooled cake with powdered sugar for a classic look.
- Try a chocolatey twist with Stracciatella whipped cream. Whip heavy cream with powdered sugar, vanilla, and dark chocolate. Add a bit of Eierlikör for extra flavor.
Choose any topping, but make sure it highlights your cake’s unique flavor. Aim for the perfect mix of indulgence and beauty.
Storage and Serving Recommendations
After baking the eierlikörkuchen, or advocaat cake, the next step is storing and serving it right. With a few tips, your German dessert will stay moist and flavorful.
For leftover eierlikörkuchen, wrap it in plastic or foil. Keep it at room temperature for up to 5 days. The eierlikör keeps the cake soft, so no fridge needed.
There are two ways to serve the advocaat cake. Enjoy it cooled or slightly warm. It’s great with coffee or as a special dessert. For a richer treat, add vanilla ice cream or berries.
| Serving Size | Calories | Carbs | Protein | Fat | Cholesterol | Sodium |
|---|---|---|---|---|---|---|
| 1 slice (1/12 of cake) | 279 kcal | 52 g | 5 g | 5 g | 77 mg | 152 mg |
This eierlikörkuchen is perfect for any occasion. Its moist texture and eggnog taste will wow your guests, no matter how you serve it.
“The eierlikörkuchen is not overly sweet like store-bought birthday cakes – it has a lovely spongy texture that pairs perfectly with coffee or a small pitcher of eierlikör on the side.”
Troubleshooting Common Baking Issues
Baking the perfect eierlikörkuchen recipe or advocaat cake is a fun challenge. But, don’t worry if it doesn’t turn out right the first time. I’m here to help you solve common baking problems.
Texture Problems and Solutions
If your cake is too dry, it might have been baked for too long. Next time, watch the oven more closely. Check if it’s done a few minutes early.
A sunken center can mean the batter was mixed too much or the oven door was opened too soon. Mix ingredients gently and wait until the timer goes off before checking.
Stuck-on cakes can be frustrating. But, using a good non-stick spray and letting the cake cool a bit before turning it out can help. Also, make sure your oven is at the right temperature and rotate the pan halfway through baking.
Fixing Baking Mishaps
Don’t worry if your first try doesn’t work out perfectly. Baking is an art that takes practice. If you run into problems, take notes and try again. With a bit of troubleshooting, you’ll soon be making amazing eierlikörkuchen and advocaat cakes!
“Baking is like washing dishes, you just have to get in there and do it. It’s funny I enjoy washing dishes but you have to get your hands in the water.” – Julia Child
Variations and Creative Adaptations
The egg liquor cake, or Eierlikörkuchen, is incredibly versatile. It’s a timeless delight, but it’s even more special when you experiment with new flavors. You can add chocolatey treats or fruity surprises to make it your own.
For a rich treat, mix in some chocolate chips into the batter. The melted chocolate and egg liquor create a delicious mix. Or, try using different liqueurs like amaretto or Baileys for a unique taste.
Want a fruity twist? Add some fresh berries like raspberries or blackberries to the batter. Their sweetness and color will enhance the egg liquor flavor.
Need a gluten-free option? Swap the flour with a gluten-free flour blend. This change lets everyone enjoy this German dessert.
For a holiday touch, add spices like cinnamon or nutmeg to the batter. These spices will give your Eierlikörkuchen a cozy, festive feel. It’s perfect for holiday parties.
With these ideas, you can make the Eierlikörkuchen your own. Show off your baking skills and surprise your friends with unique, flavorful versions of this classic German egg liquor cake.
Conclusion
This Eierlikörkuchen recipe is a great way to start exploring German baking. It’s easy to make and perfect for many occasions. The cake’s rich flavor comes from Eierlikör, a traditional German liqueur.
Whether you’re an experienced baker or new to German desserts, this recipe will wow your guests. The secret is using high-quality ingredients and following the instructions carefully. With a little practice, you’ll make a cake that everyone will love.
Start your baking adventure with Eierlikörkuchen and feel free to get creative. Try new toppings and flavors to make it your own. Enjoy your homemade cake and the comforting tastes that make it special.
FAQ
What is Eierlikörkuchen?
Eierlikörkuchen is a light sponge cake with a custardy taste. It’s flavored with egg liqueur and has a hint of alcohol. It’s baked in a Bundt pan for a fancy look.
What is Advocaat and how is it used in this recipe?
Advocaat is a drink made from egg yolks, sugar, and brandy. It tastes like thick eggnog. Verpoorten brand uses a 1876 recipe. In this cake, it adds a unique flavor.
What are the key ingredients needed to make this Eierlikörkuchen?
You’ll need eggs, powdered sugar, vanilla, salt, Eierlikör, oil, cornstarch, flour, and baking powder. Use organic eggs and Verpoorten Advocaat for the best taste.
What kitchen tools and equipment are required for this recipe?
You’ll need a Bundt pan, an electric mixer, non-stick spray, a cooling rack, and measuring tools. A sieve is good for dusting with sugar.
How do you prepare the Eierlikörkuchen step-by-step?
Start by preheating the oven. Beat eggs, sugar, and vanilla until foamy. Then, add Eierlikör and oil, and mix in dry ingredients. Pour into a pan and bake for 60 minutes.
What are the key tips for achieving the perfect Eierlikörkuchen?
Beat eggs, sugar, and vanilla until thick. Don’t skip this step. When adding Eierlikör and oil, beat for 2 minutes each. Fold dry ingredients gently to keep it fluffy.
How do you bake the Eierlikörkuchen properly?
Bake at 350°F for 60 minutes. Watch it and cover with foil if it browns too fast. Use a toothpick to check for doneness. Let it cool in the pan for 10 minutes before turning it out.
How do you make the Advocaat glaze for the Eierlikörkuchen?
Mix 1 cup powdered sugar with a few teaspoons of Eierlikör and a tablespoon of milk. Stir until smooth. Pour over the cooled cake. Or, dust with powdered sugar using a sieve.
How should the Eierlikörkuchen be stored and served?
Store leftover cake at room temperature for days. The Eierlikör keeps it moist. Serve cooled or warm, perfect for coffee or dessert.
How can the Eierlikörkuchen be troubleshooted and adapted?
If the cake is dry, it might have been overbaked. Check for doneness earlier next time. A sunken center can be from overmixing or opening the oven door too soon. Use non-stick spray and cool slightly before turning out. You can add chocolate chips, berries, or try different liqueurs like amaretto or Baileys.
Eierlikörkuchen
Equipment
- Bundt cake pan (10-inch)
Ingredients
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 pinch of salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 5 large eggs
- 1 cup Eierlikör German eggnog or any eggnog substitute
- 1 tsp vanilla extract
- For the Glaze Optional:
- 1 cup powdered sugar
- 3 tbsp Eierlikör
- 1 tbsp milk if needed, to adjust consistency
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Mix Dry Ingredients:
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Incorporate Eierlikör:
- Gradually add the Eierlikör, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until smooth.
- Bake the Cake:
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together powdered sugar and Eierlikör. Add a splash of milk if the glaze is too thick. Drizzle over the cooled cake.
- Serve:
- Slice and enjoy your Eierlikörkuchen with coffee or tea for a delicious dessert.