Coffee Egg Liqueur Cake

For the coffee-egg liqueur cake, separate the eggs and beat the whites until stiff. Cream the egg yolks with 170 g sugar.

Mix flour and baking powder and sift onto the egg yolk mixture and fold in with the snow. Spread the mixture into a springform pan (diameter 26 cm) lined with baking paper and bake in a preheated oven at 180 °C convection oven for approx. 35 minutes.

Let cool on a cooling rack. Soak the gelatine, dissolve the coffee powder in 2 tablespoons of hot water. Whip 600 ml whipped cream with 50 g sugar until stiff and stir in the dissolved gelatine.

Mix half of the whipped cream with coffee and chocolate shavings, stir 4 spoonfuls of egg liqueur into the other half. Cut the sponge cake into three layers.

Place the first base on a cake plate and spread with the coffee cream, enclose with a cake ring.

Place the 2nd cake layer on top, spread the egg liqueur and cover with the 3rd cake layer. Place in the refrigerator for 5 hours.

Remove the cake ring. Whip the remaining whipped cream until stiff and spread on all sides of the cake. Pipe squiggles on top and pour the remaining eggnog into them.

Decorate the coffee-egg liqueur cake with chopped pistachios, almond flakes and coffee beans.

Preparation Tip:

Coffee and egg liqueur cake is perfect for a nice coffee snack for Advent.

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