Best VERPOORTEN advocaat cakes - Christmassy advocaat cakes by world champion pastry chef, Manfred Bacher
Best VERPOORTEN advocaat cakes - Christmassy advocaat cakes by world champion pastry chef, Manfred Bacher
Best VERPOORTEN advocaat cakes - Christmassy advocaat cakes by world champion pastry chef, Manfred Bacher
Best VERPOORTEN advocaat cakes - Christmassy advocaat cakes by world champion pastry chef, Manfred Bacher
Views: 13900
Rating: 4.98
Ingredients
Christmas baking with a world champion pastry chef:
Best VERPOORTEN advocaat cakes by world champion pastry chef, Manfred Bacher "Christmassy Advocaat Cakes"
(Ingredients for a 26 cm cake)
Base
Christmassy Advocaat Cake:
4 Egg yolks
4 Tbsp Warm water
125 g Sugar
4 Egg whites
45 g Plain Four
50 g Corn flour / Cornstarch
30 g Cocoa powder
1 Tsp Backing Powder
50 g Melted butter
1 Pinch Salt
Zest of one lemon (untreated with pesticides), according to taste
VERPOORTEN ORIGINAL Advocaat Cream:
175 ml VERPOORTEN ORIGINAL Advocaat (the "Yellow Classic")
6 Egg yolks
75 g Sugar
8 Sheets Gelatine
800 g Whipped Cream
80 g Nut nougat
4 g Cinnamon powder
1 Light tart base
Dark chocolate to garnish
Preparation
Preparation
Advocaat Christmas 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/cocoa 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.
Advocaat Christmas Cake - VERPOORTEN ORIGINAL Advocaat Cream (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: Carefully fold the cream into the cool mixture.
Advocaat Christmas Cake (Part 3 of 3):
Cut the base into slices approx. 1 cm thick and wrap a cake ring around the first slice. Spread approximately half of the advocaat cream onto the base in a dome shape and cover with the second slice of the base. Stir 80 g of melted nut nougat and approx. 4 g cinnamon powder (according to taste) into the rest of the advocaat cream. Add the cinnamon advocaat cream into the ring and spread until flat.
Place in the fridge to cool for at least 2 hours. Press a light tart base through a rough sieve or crumble it in your hands. Spread a thin layer of cream on the surface of the cooled cake and sprinkle with the tart base crumbs.
Brush the melted and tempered dark chocolate thinly onto baking paper or a clear film and, just before it hardens, cut out stars of various sizes and use them to decorate the cake. Finish off the finished "Christmas advocaat cake" by dusting it with powdered sugar.
Additional information
Recipe No. 9916 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, Parties at home, Christmas Season, Christmas, Christmas Baking, Christmas Market
Type of menu: Christmas baking with world champion pastry chef Manfred Bacher, Christmas cakes with advocaat, Best advocaat holiday recipes, The best advocaat baking recipes with pictures, The best advocaat cakes and tarts, Advocaat Recipes for Connoisseurs, Christmas baking with world champion pastry chef Manfred Bacher, Christmas baking with advocaat, Christmas cake with advocaat, 2010 Winter Recipe Special, The best advocaat cakes and tarts, World champion pastry chef, Manfred Bacher's advocaat recipes, Christmas cakes with advocaat, New baking creations by world champion pastry chef, Manfred Bacher, Dessert and baking recipes by world champion pastry chef Manfred Bacher featuring the "Yellow Classic"
Pictures for recipe Best VERPOORTEN advocaat cakes - Christmassy advocaat cakes by world champion pastry chef, Manfred Bacher
All baking recipes
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.
Download Now
Social Bookmarks