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🍰 Eier Liqueur Cake

478 kcal · 30 min · 4 servings

Ingredients

• 120 g dark chocolate
• 60 g butter
• 4 eggs
• 180 g sugar
• 75 g flour
• 40 g almond kernels (ground)
• 50 g cornstarch
• 2 tsp baking powder
• 1 tbsp espresso powder
• 400 g whipping cream
• 2 tbsp sugar
• 2 pack cream stabilizer
• 150 ml egg liqueur
• 150 g marzipan
• 50 g chocolate shavings
• cocoa powder (for dusting)

Instructions

1. 1. Preheat the oven to 175 degrees.
2. 2. Melt the chocolate together with the butter in a double boiler.
3. 3. Separate the eggs so that you have the yolks and whites separately.
4. 4. Whip the egg whites until stiff.
5. 5. Beat the egg yolks creamy with the sugar.
6. 6. Fold the melted chocolate into the egg yolk mixture.
7. 7. Sift flour, cornstarch, ground almonds, baking powder, and espresso powder over the egg whites.
8. 8. Gently fold the dry ingredients into the egg whites.
9. 9. Pour the batter into a springform pan lined with baking paper.
10. 10. Bake the cake at 175 degrees for about 30 minutes.
11. 11. Do the toothpick test to check if the cake is done.
12. 12. Remove the cake from the oven.
13. 13. Let the cake cool in the pan.
14. 14. Carefully release the cake from the pan.
15. 15. Whip the cream with cream stabilizer and sugar until stiff.
16. 16. Fill about one-third of the cream into a piping bag with a star tip.
17. 17. Spread the rest of the cream around the cake.
18. 18. Decorate the cake with dollops of cream.
19. 19. Pour the egg liqueur into the center of the cake.
20. 20. Form balls from the marzipan.
21. 21. Dust the marzipan balls with cocoa.
22. 22. Place the marzipan balls on the cream dollops.
23. 23. Decorate the edge of the cake with chocolate shavings.
24. 24. Keep the cake cold until serving.

Nutrition per serving

• kcal: 478
• Protein: 8 g · Fett/Fat: 27 g · Carbs: 48 g