Best VERPOORTEN advocaat cake (world champion pastry chef, Manfred Bacher)
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Ingredients
Best VERPOORTEN advocaat cake by world champion pastry chef, Manfred Bacher
Ingredients for Advocaat cake base:
4 Egg yolks
4 Tbsp Warm water
125 g Sugar
4 Egg whites
75 g Plain Four
50 g Corn flour / Cornstarch
1 Tsp Backing Powder
50 g Melted butter
1 Pinch of salt, zest of one lemon (untreated with pesticides), according to taste
VERPOORTEN ORIGINAL Advocaat Cream:
175 ml VERPOORTEN ORIGINAL Advocaat (the "Yellow Classic")
600 g Cream
6 Egg yolks
75 g Sugar
8 Sheets Gelatine
100 g Grated dark couverture chocolate
Ingredients for the Advocaat Spiegel:
250 ml VERPOORTEN ORIGINAL Advocaat (the "Yellow Classic")
50 g White couverture chocolate
50 g Glucose (from baking specialty stores)
3 Sheets Gelatine
8 g Dark Couverture Chocolate
Garnishing: whipped cream, hacked pistachios and chocolate chips.
Preparation
Best VERPOORTEN Advocaat Cake (Part 1 of 3):
Whisk the egg yolk and warm water along with the lemon zest and approx. 1/3 of the sugar until fluffy. Beat the egg whites and the remaining sugar along with a pinch of salt until firm. Carefully stir the egg yolk mixture into the whipped egg whites and fold in the sifted flour/starch/baking powder mixture. Now fold in the warm, runny butter and fill the resulting mixture into a greased spring form (26 cm). Bake for 20 to 25 minutes in a fan-forced over at 180°C.
Best VERPOORTEN Advocaat Cake (Part 2 of 3):
Stir the egg yolk and sugar together in a hot water bath (double boiler). Do not stop stirring! Wring out the softened gelatine and stir into the warm egg mass. Add the VERPOORTEN ORIGINAL Advocaat: Allow the mass to cool somewhat before folding in the whipped cream and grated couverture. Cut the base into slices approx. 1.5 cm thick and wrap a cake ring around the first slice. Spread approximately half of the advocaat cream onto the base and lay the next slice of base on top of it. Spread in the rest of the advocaat cream. Place in the fridge to cool for at least 2 hours.
Best VERPOORTEN Advocaat Cake (Part 3 of 3):
VERPOORTEN ORIGINAL Advocaat Mirror - Heat the VERPOORTEN ORIGINAL advocaat, glucose and white couverture to approx. 50°C. Dissolve the softened gelatine into the solution. Mix two tablespoons of the mixture into the melted dark couverture. Spread the light VERPOORTEN ORIGINAL advocaat mirror icing evenly across the surface of the cake with a long knife and then run fine, even spirals of the dark advocaat mixture over it using a confectioner's pipe. Use a long knife to draw the spiral from the centre to the edge of each piece of cake. Top each piece off with a rosette of whipped cream and decorate with hacked pistachios. Spread a thin layer of cream on the outside of the cake and sprinkle with chocolate chips.
Additional information
Recipe No. 9914 in the category. Baking.
The recipe was sent by from Hamburg.
Level of difficulty: tricky
Origin: Made in Germany
Occasion: Advent, Strawberries with VERPOORTEN ORIGINAL Advocaat, Only the best for parties and guests, Christmas-season coffee and cakes, Christmas Season, Christmas, Christmas Baking, Christmas Market, Easter
Type of menu: Advocaat Recipes for Connoisseurs, Best advocaat holiday recipes, Christmas baking with advocaat, Christmas baking with world champion pastry chef Manfred Bacher, Christmas cakes with advocaat, Easter Recipes, Manfred Bacher's advocaat recipes, Manfred Bacher's best advocaat recipes, The best advocaat baking recipes with pictures, The best advocaat cakes, The best VERPOORTEN advocaat cakes and tarts, Winter advocaat recipes with pictures, Winter Advocaat Recipes, World champion pastry chef, Easter Cake
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Qualität seit 1876 - Von der Avocado zum Ei, ei, ei...
Qualität seit 1876
VERPOORTEN Original wird inzwischen in der 5. Generation unverändert nach dem von Eugen Verpoorten entwickelten geheimen Familienrezept hergestellt. Tradition verpflichtet! Deshalb ist VERPOORTEN Original Eierlikör natürlich
- frei von Laktose/Milchzucker
- frei von Milcheiweiß
- frei von Gluten
- frei von Farbstoffen
- frei von Aromastoffen
- frei von Konservierungsmitteln
- frei von Stabilisatoren
- frei von Verdickungsmitteln
- frei von Emulgatoren
Von der Avocado zum Ei, ei, ei...
Die Geschichte des gelben Klassikers
Die Ureinwohner des Amazonasgebietes in der portugiesischen Kolonie Brasilien, die Tupo-Guarani Indianer, mischten einst ein alkoholhaltiges Getränk auf Basis der Avocadofrucht. Die Kolonialfahrer importierten im 17. Jahrhundert den Avocadobaum und die Rezeptur nach Europa, doch die Bäume wollten hier nicht gedeihen. Aber wie konnte die Avocado ersetzt werden? Die Lösung war im wahrsten Sinn des Wortes das geschmacklich und optisch ähnliche „Gelbe vom Ei“. So entwickelte Eugen Verpoorten 1876 schließlich seine spezielle Rezeptur, nach der auch heute noch der köstliche Verpoorten Original hergestellt wird.
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