Eastertime egg liqueur cake

Ingredients

Preparation

Preheat the oven to 200°C (Gas: Level 3).
Grease a springform pan or cover it with baking paper.
1. Stir the eggs and sugar until frothy. Mix flour and baking powder and carefully fold it into the frothy mixture. Pour the batter into the baking form and bake for 20 Min.
2. While the cake is still hot, slice off a layer from the top, as thin as possible. Puree the apricot jam and dilute it with apricot liqueur or rum.
Spread this mixture onto the layer already cut off, then sprinkle with almonds and cut into 16 pieces.
3. Cut the remaining cake two more times horizontally. Spread the cranberries onto the bottom layer and place the next cake layer on top.
4. Whip the cream with the cream stabilizer and the vanillin sugar until stiff. Save two-thirds of the cream for decorating purposes. Fold 6-8 tablespoons of VERPOORTEN ORIGINAL into the rest of the cream. Now, spread the resulting VERPOORTEN cream onto the second cake layer, and cover it with the third layer.
5. For decorating, fill a portion of the reserved cream into a piping bag with a star nozzle. The rest of the cream is spread over the entire surface of the cake.
6. Using the piping bag, decorate the cake with 16 large cream rosettes. Also fill the areas between the rosettes.
7. Trickle 2-3 tbs. of VERPOORTEN ORIGINAL onto the center of the cake.
8. Finally, take the almond segments cut from the top cake layer and place them inclined atop the large cream rosettes pointing toward the middle.

Additional information

Recipe No. 1100 in the category. Baking.

The recipe was sent by VERPOORTEN recipe department, Bonn from Köln.

Mixing with VERPOORTEN:
Moon River
Absolutely! Yes indeed!

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