Gluten-free eierliqueur cake/ Easter Recipes
An Easter cake, or rather a cake with egg liqueur and almonds, that is, a gluten-free cake. Ingredients for a 24-28 cm round baking pan
5 eggs at room temperature, separated, whites and yolks
100 g sugar
200-225 g ground almonds
80 g butter or soft margarine
100 g chopped dark chocolate
3 tablespoons eier liqueur
0.5 bottle rum flavoring
Preheat oven to 200°C (390°F) (top and bottom)
Fan 180°C (350°F)
Whip the egg whites until stiff peaks form and set aside. Cream the butter and sugar, then add the egg yolks one at a time and beat until fluffy. Add the eier liqueur, flavoring, chocolate, and almonds and mix everything together. Finally, carefully fold the beaten egg whites into the mixture. Pour the batter onto a baking sheet lined with baking paper and bake for 25-30 minutes. Let cool.
Transfer to a plate
400 ml 30% whipping cream
3 teaspoons vanilla sugar
2 packages of heavy cream (one package is for 250 ml of cream)
Whip the heavy cream with the vanilla sugar and stiffener until stiff.
Place about 6-7 tablespoons of the whipped cream in a star-shaped bag. Spread the remaining cream over the sides and top of the cake with a larger layer. Make rosettes on the edge of the cake,
and pour 6-8 tablespoons of eierliqueur into the center of the cake.
According to Sprinkle with grated chocolate if desired (see video or photo).
The cake should chill overnight in the refrigerator.
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