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🍰 Eier liqueur cake with nut base

711 kcal · 30 min · 4 servings

Eier liqueur cake with nut base Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius. Use top and bottom heat.
  2. 2. Line a springform pan with baking paper.
  3. 3. Insert the whisk attachment into the mixing bowl.
  4. 4. Add the eggs, sugar, and vanilla sugar to the mixing bowl.
  5. 5. Mix the ingredients using the inserted measuring cup for 5 minutes on speed 3 at 37 degrees Celsius.
  6. 6. Whip the mixture using the measuring cup for 5 minutes on speed 4.
  7. 7. Add flour, ground hazelnuts, cornstarch, baking powder, and a pinch of salt.
  8. 8. Fold everything in gently using the measuring cup for 20 seconds on speed 3.
  9. 9. Pour the batter into the springform pan.
  10. 10. Smooth the surface of the batter.
  11. 11. Bake the cake in the oven for about 25 minutes, until golden brown.
  12. 12. Let the cake cool on a wire rack.
  13. 13. Insert the whisk attachment into the mixing bowl once the nut base is cool.
  14. 14. Add the cream and cream stabilizer to the mixing bowl.
  15. 15. Whip the cream stiff for 2 minutes on speed 4.
  16. 16. Fill about 4 tablespoons of cream into a piping bag with a star tip.
  17. 17. Alternatively, fill the cream into a freezer bag and cut off a corner.
  18. 18. Place the cooled cake on a cake plate.
  19. 19. Spread the remaining cream evenly over the surface and sides.
  20. 20. Smooth the cream.
  21. 21. Decorate the cake surface with dollops of cream.
  22. 22. Sprinkle the edge with chocolate sprinkles.
  23. 23. Pour the egg liqueur carefully into the center of the cake.
  24. 24. Place the cake in the refrigerator for at least 1 hour.

Nutrition per serving