Lactose-free Recipes VERPOORTEN ORIGINAL Advocaat Cake ''Strawberry Advocaat Tiramisu Cake''
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Ingredients
Lactose-free Recipes with VERPOORTEN ORIGINAL Advocaat - Advocaat Cake “Strawberry Advocaat Tiramisu Cake”
Ingredients for the Sponge Cake (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
1 Dash Lemon
Vanilla (Aroma or the Pulp of a Pod)
Ingredients for the Tiramisu Mixture
80 ml VERPOORTEN ORIGINAL Advocaat (VERPOORTEN ORIGINAL is lactose-free)
1 Egg
90 g Sugar
The Pulp of one Vanilla Pod
1 Pinch Salt
1 Dash Lemon
4 Sheets Gelatin
200 g Whipped Lactose-free Cream
250 g Lactose-free Quark or Whipped Soy Cream
250 g Strawberries
1 Packet Lactose-Free Cat’s Tongue Cookies (from an Organic Store)
Preparation
Sponge Cake Preparation:
1. The sponge cake should be baked first.
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.
2. Then fold the sifted flour into the mixture. Following this, use a large wooden spoon or spatula to fold in the melted lactose-free butter (hint: you can use a microwave to melt the butter).
3. Spoon the batter into a lined baking tin or a greased and floured spring-form tin and bake in preheated oven at 170° C. Baking Time (fan-forced ovens): . 35 min
4. Allow the base to cool. Where possible, it is often a good idea to bake the sponge cake base one day before preparing the cake to allow it to gain the right stability.
Preparation of the Tiramisu Mixture and the Cake:
5. Allow the gelatin to soften in cold water.
6. Cut the sponge base into two thin layers (approx. 1 cm thick).
7. Grease the metal ring of the spring-form with oil and place on a flat plate or cake tray.
8. Cut about 2 cm off the edges of the bases and place one of them in the bottom of the tin. Cut the lactose-free cat’s tongue biscuits off at the height of the spring-form ring and arrange them along the edge without leaving any gaps.
9. Beat the egg and the spices (salt, vanilla, lemon) until light and fluffy and carefully stir the lactose-free cream and lactose-free quark into the mixture.
10. Then, carefully heat the gelatin and the “Yellow Classic” until dissolved and then swiftly fold into the tiramisu cream.
11. Spread a thin layer of tiramisu cream onto the sponge cake base and lay the second base on top of it.
12. Spoon the rest of the tiramisu cream into the cake until it is filled up to approximately 2/3 of the height of the baking tin and then press the strawberries, washed and with the green part removed, firmly into the tiramisu cream mass, making sure that they are still partly visible.
13. Place the cake into the refrigerator and allow to cool for approximately 2 hours, or until the filling has risen and set. Carefully loosen the cake from the tin or spring-form using a thin knife.
14. Decorate the slices of cake with a slice of orange and sprinkle the end of the slices with a bit of cinnamon.
Additional information
Recipe No. 9900 in the category. Baking.
The recipe was sent by from Köln.
Level of difficulty: tricky
Origin: Germany, Made in Germany
Occasion: Advocaat Recipes, Strawberry Season, Strawberry Time, Cook-outs and Barbecues, Recipes for Parties at Home, Party Recipes, Summer Parties, Summertime, Trendy Cook-outs, Strawberry Recipes with Advocaat
Type of menu: Baking, Cakes and Pastry, Lactose-free VERPOORTEN Recipes, Lactose-free Strawberry Recipes, Lactose-free Cake Recipes, Lactose-free Recipes, Dairy-free Recipes
Leser-Tipp
Drizzle a generous portion of VERPOORTEN ORIGINAL Advocaat over the strawberry cake for an improved presentation and a perfect taste.
Pictures for recipe Lactose-free Recipes VERPOORTEN ORIGINAL Advocaat Cake ''Strawberry Advocaat Tiramisu 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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