- Dish type
- Sponge cake
- Easy sponge cake
This classic sponge cake takes a mere 10 minutes to mix up. It's an Easter classic in Germany but it tastes great all year long.
39 people made this
IngredientsMakes: 1 cake
- 250ml sunflower oil
- 250g caster sugar
- 5 large eggs
- 250ml advocaat egg liqueur
- 250g plain flour
- 3 level teaspoons baking powder
MethodPrep:7min ›Cook:50min ›Ready in:57min
- Preheat oven to 180 C / 160 C fan / Gas 4. Grease a kugelhopf or a ring shaped cake tin (baking times may vary in a different tin).
- Beat oil, sugar and eggs till light and fluffy. Slowly add the advocaat while stirring. Add flour and baking powder and fold in until no traces of flour remain.
- Tip mixture in the tin and bake on the lowest rack of your oven until browned and a tester comes out clean, about 50 minutes.
Reviews & ratingsAverage global rating:(39)
or in German we call it Eierlikörkuchen is a light sponge flavored cake with a generous slug of Advocaat/egg liqueur (similar to eggnog). It tastes custardy and got a very subtle hint of alcohol. A fine and tender, this golden cake is simplicity at its best. Baked in a Bundt pan for a touch of elegance, it’s equally good served with Advocaat glaze on top.
- Store leftover cake, well wrapped, at room temperature for several days.
- Always keep an eye while you are baking this cake. Check at the first 30 minutes, if the cake appears to be browning too quickly, tent it with foil for the final 30 minutes of baking.
- You can just dust the cake with powdered sugar instead making the glaze.
An easy German Dessert recipe with quark and egg liqueur!
Looking for a simple yet impressive dessert for Easter or Mother’s Day? You found it! This traditional German Quark dessert is like your favorite yogurt parfait – but, well, more brunch than breakfast material. Because it is a bit naughty! This is an easy dessert that is very popular around Easter in Germany.
The cream is made with quark (a German cheese curd), Greek Yogurt, and mascarpone – it is simply divine! Now on to the naughty part! This delicate, not too sweet mascarpone cream is layered with homemade egg liqueur (advocaat) to create a rich yet refreshing parfait that is perfect for spring
Easy Egg Liqueur (Advocaat, Eierlikör)
Inspiration: As the child of European parents, I learned to sip Advocaat egg liqueur responsibly at a relatively young age. As an adult I never once bought Advocaat — it was too much a costly extravagance. But still, those bottles of opaque golden goodness continued to beckon at me sideways from the shelves whenever I entered a liquor store.
According to Wikipedia, Advocaat has its origins in the Dutch-inhabited regions of South America, where historically the liquor was thickened with avocados. (Hence the name!) Also known as Eierlikör in Germany, this creamy sweet, eggy and strongly alcoholic drink now has much wider-reaching appeal. And Thermomix fans can make it at home, quickly and easily, at great savings in price.
All memories of Advocaat came flooding back recently, when I watched Matthias making Eierlikör for a German-language Thermomix video demo on YouTube. Too easy! But a quick translation of the German recipe (Thermomix cookbook version) brought my enthusiasm to a screeching halt. The list of ingredients called for “Doppelkorn” alcohol not available here in Canada. Research indicated that rum and whisky are sometimes substituted — but these would not quite match the authentic Advocaat flavour remembered from my youth. (Rum would make it feel more like eggnog, and that’s just not Advocaat.) Using a potent vodka (Absolut 100) at 50%ABV, became the best option.
I’ve read that some people serve extra thick egg liqueur as a form of dessert, with the addition of whipped cream. If you end up with a surplus, there are recipes for Egg Liqueur cake, and Advocaat is commonly used in cocktails. But to me, egg liqueur it is simply an indulgent drink for times when a bit of indulgence is just what you need. To be sipped lightly — so you can really appreciate how the silky texture of combined flavours plays on the tongue so delightfully. Do not be fooled by its pretty appearance though because this Thermomix golden egg liqueur is potent.
Egg Liqueur (Advocaat, Eierlikör)
8 egg yolks (use highest quality eggs for best colour & flavour)
200 g sugar
250 g cream (I used 10% coffee cream)
250 g Absolut 100 vodka (Doppelkorn or similar)
1 vanilla bean (use only the sticky scrapings from inside the bean) If you don’t have vanilla beans at home, you can substitute some of the sugar above with vanilla sugar.
Ingredients German Egg Liqueur Recipe
(for 1 bottle 0,7l or bottle of 0,5 l content – entirely 1,2 liter)
6 egg yolks
250 g powdered sugar
0.5 liter heavy cream
1 package or 0.9oz vanilla sugar – How to make Vanilla Sugar –
250 ml dark rum, 54% (you can use Schnaps, cognac or brandy instead, 40%)
‘Eierlikörtorte’ German Advocaat Cake
What is this fabulous cake you ask? This is an old family recipe from my German family. In fact, my mother in law makes such a delicious version that I especially requested it for my wedding day. It’s known here in Germany as an Eierlikörtorte, and it’s a glorious concoction of nuts, dark chocolate, whipped cream and advocaat that is seriously moreish.
For the cake:
- 200 g ground nuts, hazelnuts, almonds, etc
- 150 g dark chocolate, chopped
- 1 tsp baking powder
- zest of 1 lemon
- 4 eggs, separated
- 75 g sugar
- 50 g unsalted butter, softened
- 2 Tbsp dark rum
- 1 Tbsp vanilla sugar
- pinch of salt
For the advocaat:
Heat the oven to 180°C / 350° F / Gas 4. Line the base a 26cm diameter springform cake tin with baking paper and grease well with butter.
Place the nuts, 100g of the chocolate, baking powder and lemon zest in the bowl of a food processor and pulse until fine and crumbly then set aside.
Using an electric mixer beat the 4 egg yolks together with the sugar until thick, pale and foamy - at least 3-4 minutes. Beat in the softened butter, then the rum until fully combined. Pour the nut mixture until the bowl and stir well.
In a separate, clean bowl, whisk the egg whites, vanilla sugar and salt until they form stiff peaks. Fold a big spoonful of the beaten egg whites under the nut mixture, then gently but thoroughly fold in the remaining egg whites. Make sure you keep as much air as possible in the mixture, but that it is also fully mixed through. Pour into the prepared cake tin and bake in the middle of the oven for 30 minutes until risen and golden brown. Allow to cool in the tin for 5 minutes before transferring to a cake rack to cool completely.
Meanwhile, make the advocaat by whisking together all ingredients in a heat-proof bowl set over a saucepan of simmering water. Cook for 5-6 minutes, stirring gently until the mixture begins to thicken. Remove from the heat and allow to cool before placing in the fridge to cool completely. It will thicken further as it cools.
When you are ready to assemble the cake, beat the cream until it forms soft peaks. Sift over the icing sugar and cornflour, then beat until stiff. Reserve ¼ - ⅓ of the cream to pipe an edge around the cake. Spread the remainder thickly over the top of the cake and thinly over the sides. Use a spoon or spatula to flatten the top, then pipe on the border using a star tipped piping nozzle or similar.
Pour over the cooled advocaat, making sure it stays within the border of the cream. Use a small sharp knife or vegetable peeler to make shavings from the remaining chocolate. Press the chocolate shavings onto the sides of the cake and sprinkle a little over the top. Chill until ready to serve.
Nutrition information is calculated automatically and isn’t always accurate.
Eierlikör – German Egg Liqueur (a.k.a. Advocaat)
After taking a year and a half break from his little Even He Can Do It series, Mr. Texanerin is back with a recipe from his homeland – the former East Germany! This Eierlikör isn’t healthy in any way but he thought it’d be fun to share something German before Christmas. I originally posted this recipe right after I started blogging (meaning nobody saw it), so if some of you are wondering why it sounds familiar, that’s why!
Hi everyone! Today I have something simple but yet very delicious to share with you. Eierlikör, to you probably known as Advocaat, is a rich, creamy liqueur with a custard-like flavor. In Germany, it is mostly consumed during Easter and Christmas, but available year-round. Eierlikör is supposedly derived from “Abacate”, a drink that European explorers discovered from the indigenous people of the Amazon rainforest in the 17th century.
Eierlikör can be made with different types of alcohol. My version is rum-based and almost as thick as pudding. It is so creamy that you might need a bit of shaking and possibly a sip of rum – for the bottle, not the shaking person – to coax it out of a full bottle. You can drink it pure, enjoy it on top of ice cream or use it as ingredient for a variety of baked goods, cocktails and longdrinks. Eierlikör tastes best right out of the fridge and when kept there, stays good for months. I doubt that it’ll last so long, though. )
Please make sure to get good-quality eggs as the egg yolk gives this beverage its flavor and thus should be free from any off taste. Unlike most recipes, this one involves a cooking step. So all of you who do not like raw eggs: don’t worry! This Eierlikör is the ideal homemade present: you can make it in no time with only a handful ingredients and it is so good that some recipients, like my mother, might just remind you the following year of how much they enjoyed it. One less present to worry about! :)
For another Christmas drink recipe, try this Russian tea recipe from Today’s Creative Life!
Advocaat cake (German egg liqueur cake) recipe - Recipes
They look gorgeous..Hv not heard abt tat liquer..
These cakes look so fluffy and divine! I love the colorful candies you use on and around them! Never heard of advocaat before, thanks for informing!
wonderful delight. love these cute cakes.
I must try this when I have a moment. I have a pot of Sylvain's home-made advocaat :-)
How cute are these! Adorable. I have never tried Advocaat, but have been curious about it ever since I read a trade mark case about it.
What lovely cakes Finla. Looks fantastic too.
the advocaat cake sounds interesting. a lovely cake for Easter for sure!
A perfect Easter afternoon tea accompaniement!
Though I am no fan of eggs either, the cakes look beautiful! By the way, if I get that eggy feel from any bakery item I cannot touch it - so I understand your feelings about the drink!
That looks very pretty with those eggs! Sounds like eggnog the advocaat!
Looks yummmy..and looks beautiful cakes
Wow! these are the cutest budnt cakes ever!
I never knew you could have a raw egg bottled in liquor, or maybe it is pickled after being added to that liquor! Cute cakes.
Dutch Food Today
Traditional Dutch Recipes and Foods are not a well known or frequently used cuisine but that is a pity. Much like England, it is mostly known for its plain, not too flavorful, outcomes, probably because potatoes are the main ingredient and they just do not provide tasty alternatives. Even Vincent van Gogh painted pictures glorifying the use of potatoes in the diet. That being said there are good recipes from Holland and we have enjoyed our trips there. Some of the recipes can be really good and are usually excellent for cold-weather meals. They are hearty and filling. Here are our favorites.
- 10 fresh egg yolks
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/8th teaspoon cinnamon (more or less to taste)
- 1 cup brandy
- 2/3 cup vodka
- 2 teaspoons vanilla extract
Fill a medium saucepan with 1 inch of water and bring to a simmer over high heat. Reduce to low. Meanwhile, in a large bowl, whisk the egg yolks with the salt, sugar, and cinnamon until sugar is dissolved and mixture falls from whisk in creamy pale yellow ribbons, about 4 minutes. Whisking continuously, pour in liquor.
Place bowl over simmering water and cook, whisking continuously, until mixture is thick enough to form a coat on the back of a spoon, about 8 minutes total. (If using thermometer, mixture should reach at least 130°F).
Remove from heat and whisk in vanilla. Pour into a sealable glass container and refrigerate for a minimum of 6 hours before serving. Store in the refrigerator for up to 1 month.