Lactose-Free Punch Recipes for Winter Parties "Best Verpoorten Punch Birthday Cakes" (Lactose-Free Advocaat Birthday Cakes)
Lactose-Free Punch Recipes for Winter Parties "Best Verpoorten Punch Birthday Cakes" (Lactose-Free Advocaat Birthday Cakes)
Lactose-Free Punch Recipes for Winter Parties "Best Verpoorten Punch Birthday Cakes" (Lactose-Free Advocaat Birthday Cakes)
Lactose-Free Punch Recipes for Winter Parties "Best Verpoorten Punch Birthday Cakes" (Lactose-Free Advocaat Birthday Cakes)
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Rating: 4.98
Ingredients
New Advocaat Recipes for Winter - Lactose-Free Birthday Cakes with VERPOORTEN Punch - "Happy Birthday"
Ingredients for the "Happy Birthday" Birthday Cake Base:
(26 cm Ring / Spring-Form Baking Tin)
6 Eggs
150 g Sugar
45 g Starch Flour / Cornstarch
80 g Plain Four, sifted
60 g Lactose-free Butter/Margarine
1 Pinch Salt
The Pulp of one Vanilla Pod
1 Dash Lemon
Ingredients for the "Happy Birthday" Birthday Cake Punch Jelly:
200 ml VERPOORTEN Punch
20 g Sugar
3 Sheets gelatine
Ingredients for the "Happy Birthday" Birthday Cake Advocaat Punch Mousse:
2 Eggs
2 Egg yolks
330 ml VERPOORTEN Punch
130 g Sugar
The Pulp of one Vanilla Pod
1 Pinch Salt
1 Dash Lemon
7 Sheets gelatine
500 g Lactose-free whipped cream
Ingredients for the "Happy Birthday" Birthday Cake Chocolate Icing:
120 ml Lactose-free milk
70 g Dark cocoa
60 g Sugar
3 Sheets gelatine
Ingredients for the Butter Cream:
75 ml Lactose-free milk
20 g Sugar
5 g Vanilla custard powder
250 g Lactose-free butter/margarine (soft/room temperature)
Ingredients for the Marzipan Layer:
150 g Confectioner's marzipan (sugared marzipan)
50 g White lactose-free chocolate glaze
As an alternative to chocolate glaze, egg white icing can be used (mix 100 g sifted powdered sugar and 20 g egg white together until free of lumps.).
100 g Dark Couverture Chocolate
Preparation
1. Instructions for the VERPOORTEN Punch "Happy Birthday" Birthday Cake Base:
For the base, beat the eggs and the sugar, spices and cornstarch, first over low heat and then again once they have cooled down until a stable, light consistency has been attained. Then fold the sifted flour into the mixture. Then use a large wooden spoon or spatula to fold in the melted butter or margarine (hint: you can use a microwave to melt the butter). Spoon the batter into a lined ring or a greased and floured spring-form tin and bake in preheated fan-forced oven at 170° C. Baking Time: approx 35 min. Allow the base to cool. Where possible, it is often a good idea to bake the base one day before preparing the cake to allow it to gain the right stability.
2. Instructions for the "Happy Birthday" Birthday Cake Punch Jelly:
Allow the gelatine to soften in cold water. Gently heat the dissolved gelatine, sugar and the VERPOORTEN punch. Line the 26" baking ring (spring-form) with baking paper or cling film and pour in the punch jelly. Freeze the punch jelly and remove it from the paper or cling film after freezing by running lukewarm water over the back of the mould. Place the jelly back into the freezer.
3. Instructions for the "Happy Birthday" Birthday Cake Advocaat Punch Mousse:
Allow the gelatine to soften in cold water. Cut the cake base into two thin layers (approx. 1 cm thick, 2 layers). Before baking the base, grease the metal ring of the spring-form with oil and place on a flat plate or cake tray. Lay the first base in the middle of the ring. Beat the egg, the sugar and the spices until light and fluffy and then add a small amount (approx. 4/5) of the warm (50° C) VERPOORTEN punch. Then, carefully boil the rest of the VERPOORTEN punch with the gelatine, allowing the gelatine to dissolve and then fold swiftly into the punch-mousse base. Then fold in the whipped cream. Spread a thin layer of punch mousse onto the cake base and lay the second base on top of it. Then spread another thin layer of mousse onto the second base. Place the jelly onto the cake and cover with the rest of the mousse. Place the cake into the refrigerator and allow to cool for approximately 2 hours, or until the filling has risen and set.
4. Instructions for the "Happy Birthday" Birthday Cake:
Bring the milk and sugar to the boil, stir the custard powder into the remaining milk, making sure there are not any lumps and stir into to the heated milk using a whisk. Bring the whole mixture to the boil and then allow to cool. Using a hand mixer, beat the softened butter until light and fluffy (it will begin to turn white) and add the cooled custard. Beat again until fluffy. Spread a thin layer of butter cream on the sides and top of the cake. Place the birthday cake in the fridge to cool for 20 min. Use a rolling pin to roll the marzipan out into a thin layer and use the cake ring to cut out a piece of marzipan. Then cover the top of the cake with the marzipan cut-out. Brush the chocolate glaze onto the marzipan icing and place the cake back in the fridge to cool for 20 min.
Use a piping tube and the chocolate glaze/egg white icing to write "Happy Birthday" or any other text of your choice onto the cake. Melt the couverture chocolate and spread it onto a flat surface (such as a glass cutting board) in a thin layer. When the chocolate has hardened, use a spatula to scratch the chocolate off, forming chocolate sprinkles. Use the sprinkles to decorate the side of the cake.
The VERPOORTEN Online Editorial Team hopes you have lots of fun with this delicious, wintery recipe!
Additional information
Recipe No. 9925 in the category. Baking.
The recipe was sent by from Cologne.
Taste: tricky
Origin: Germany, Made in Germany
Occasion: Birthdays, Winter parties, Advent, Christmas, The best for parties and guests, Advocaat recipes for parties at home, Christmas-season coffee and cakes, Winter
Type of menu: Lactose-free punch recipes for winter parties, Lactose-free advocaat birthday cakes, Lactose-free party recipes, Lactose-free lifestyle recipes, Lactose VERPOORTEN recipes, Lactose-free punch recipes, Lactose-free birthday cakes with VERPOORTEN punch, Lactose-free punch recipes, Lactose-free recipes ideas, Holiday cakes with Verpoorten Original Advocaat, Advocaat punch recipes, Lactose-free Verpoorten Punch, Advocaat recipes for winter parties, Lactose-free winter recipes: The Yellow Classic, Lactose-free winter recipes with punch New punch desserts with pictures
Pictures for recipe Lactose-Free Punch Recipes for Winter Parties "Best Verpoorten Punch Birthday Cakes" (Lactose-Free Advocaat Birthday Cakes)
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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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