Happy Easter to one and all! For this year’s celebration I made an extra special (boozy) cake with Dutch egg liqueur (because you can’t have enough egg related things on Easter right?). The Dutch name for this liqueur is advocaat, which can also be translated to lawyer, but doesn’t have anything to do with this profession! Made with egg yolks, brandy and sugar, it’s rich, creamy and has a custard-like flavor. It’s also a Dutch grandmother’s favorite. You can find a recipe to make the liqueur yourself here or you can purchase it on this website.
Advocaat is usually eaten pure, with a dollop of whipped cream on top. I can remember countless birthdays where my grandmother and my aunties would eat it like there was no tomorrow. And yes, they did get tipsy! I guess it’s our version of eggnog.
Advocaat can be compared to Mexican Rompope and Polish Ajerkoniak although the latter is based on vodka. I have actually made advocaat with a variety of liquors, such as gin, rum and brandy (brandy is traditional). To be honest, as there is so much alcohol in them, I don’t really taste much difference, I’m not a liquor connoisseur!
This cake, then, is a take on the traditional advocaat-with-dollop-of-whipped-cream that is etched into my memory. It’s NOT suitable for anyone under the legal drinking age but you won’t get tipsy or drunk eating just one slice. If you eat the whole thing, that might be another story, but I wouldn’t particularly recommend doing that 😉
For a variation, you could swap the chocolate shavings out for chopped (hazel)nuts. I have also seen advocaat cakes where the sponge is sprinkled with some coffee – sounds delicious! And of course, this cake can be served on occasions other than Easter as well! Enjoy!
Dutch Egg Liqueur and Whipped Cream Cake Recipe
Tools: 24cm springform tin lined with baking parchment, piping bag with star (1M) nozzle, large palette knife
Serves: at least 12!
175 grams egg white
175 grams egg yolk (about 9 large eggs)
175 grams caster sugar
1 tablespoon vanilla extract
140 grams plain flour
1 liter of whipping cream
5 tablespoons caster sugar
32 grams whipped cream stabilizer
250 grams Dutch egg liqueur (advocaat)
100 grams chocolate shavings
chocolate Easter eggs
- Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
- To make the sponge, prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean (start checking at 25 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom. Divide the cake in three parts horizontally.
- For the filling, whip up the whipping cream with the sugar and stabilizer. Divide in half and fold 80 grams of egg liqueur into one half. To assemble, first spread a thin layer of liqueur on the first cake layer, then spread half of the advocaat/cream mixture on top. Do the same for the second layer. Then cover the whole cake with the regular whipped cream using the palette knife. Fill a piping bag with a star nozzle with the remaining cream and pipe rosettes on top. Drizzle the remaining liqueur in the middle. Cover the sides of the cake with the chocolate shavings and sprinkle some on top. Top alternating rosettes with chocolate Easter eggs and you’re all set!