Creamy Egg Liqueur Cake 🍰
Introduction
The Creamy Egg Liqueur Cake is a rich and indulgent dessert that perfectly balances deep chocolate flavors, nutty hazelnuts, and a light, airy cream infused with smooth egg liqueur. This elegant cake is ideal for celebrations, festive gatherings, or whenever you want to treat yourself to a luxurious homemade dessert.
Description
This cake features a moist chocolate-hazelnut biscuit base topped with a fluffy, lightly sweetened cream and finished with the distinctive warmth of egg liqueur. The contrast between the soft cake layer and the creamy topping creates a melt-in-the-mouth experience that feels both comforting and refined.
Ingredients Quantity
For the Biscuit Dough
150 g dark chocolate
4 medium eggs (size M), separated
80 g sugar
50 g soft butter
200 g ground hazelnuts
1 teaspoon baking powder
1 packet vanilla sugar
1 pinch of salt
For the Filling
600 g whipping cream
1 tablespoon sugar
2 packets cream stabilizer
200 g egg liqueur
Instructions
Step 1: Preparing the Biscuit Base
Preheat the oven to 180°C (top/bottom heat) or 160°C (fan-assisted).
Line a 26 cm springform pan with baking paper.
Shave 50 g of the dark chocolate using a peeler and set aside for decoration. Finely grate the remaining chocolate.
Separate the eggs. Beat the egg yolks with sugar at high speed for about 3 minutes until pale and creamy.
Add the soft butter and mix well. Stir in grated chocolate, ground hazelnuts, and baking powder.
Step 2: Baking the Cake
Whip the egg whites with vanilla sugar and a pinch of salt until stiff peaks form.
Gently fold the egg whites into the batter.
Pour the mixture into the prepared pan and bake for 30 minutes.
Remove from the oven, loosen from the pan, and invert onto baking paper. Allow to cool completely, then transfer to a cake plate.
Step 3: Cream Filling
Whip the cream with sugar and cream stabilizer until stiff.
Transfer ¼ of the cream into a piping bag fitted with a perforated nozzle and set aside.
Gently fold the egg liqueur into the remaining whipped cream.
Spread the cream evenly over the cooled cake base.
Decorate with piped cream and reserved chocolate shavings.
Optional Additions
A thin chocolate glaze over the biscuit base
Toasted hazelnuts for added crunch
A hint of coffee or espresso powder in the batter
Fresh berries for a fruity contrast
Tips for Success
Ensure the cake base is completely cooled before adding the cream.
Fold egg whites gently to maintain airiness.
Chill the cake for at least 2 hours before serving for best texture.
Use high-quality egg liqueur for superior flavor.
Nutritional Information (Approximate, per slice)
Calories: 420–460 kcal
Fat: 30 g
Carbohydrates: 28 g
Protein: 8 g
Sugar: 18 g
(Values vary depending on portion size and ingredients used.)
Origin and Cultural Significance
Egg liqueur desserts are particularly popular in Central Europe, especially in Germany and Austria, where egg-based liqueurs are traditionally enjoyed during holidays and family celebrations. Cakes like this are often served at festive gatherings, symbolizing warmth, indulgence, and togetherness.
Embracing Healthful Indulgence
While rich and creamy, this cake also offers nutritional benefits from hazelnuts, which provide healthy fats, fiber, and minerals. Enjoyed in moderation, it represents a balance between indulgence and mindful enjoyment.
Conclusion
The Creamy Egg Liqueur Cake is a show-stopping dessert that combines elegance, flavor, and texture. Its harmonious blend of chocolate, nuts, and liqueur makes it a memorable treat for special occasions or relaxed weekend baking.
Recommendation
Serve this cake slightly chilled with a cup of coffee or espresso. It’s perfect for birthdays, festive dinners, or whenever you want to impress guests with a dessert that feels both classic and luxurious.
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