Advocaat German Eierlikor Recipes

EIERLIKöR (GERMAN EGG LIQUEUR)

Steps:

• Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
• Mix in the whipping cream and keep whisking.
• Now slowly pour in the the rum and keep whisking vigorously.
• Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
• Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.

EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)

Steps:

• With an electric mixer, beat the egg yolks and vanilla sugar until foamy. I did mine for about 2 - 3 minutes. You can kind of see the texture here.
• Slowly add the powdered sugar. It'll look like this. Make sure there aren't clumps of powdered sugar like I have below!
• Then add the evaporated milk and then the rum. Mix slowly until well combined.
• Put it in a pot, but don't fill it all the way to the top. Leave at least 1" at the top of the pot. If you have to do it in two batches, then do it in two batches. If you fill it almost to the top of the pot, it will likely come out badly. Then put that pot in a larger pot, which has been filled slightly less than halfway with water. How far you'll need to fill it depends on the size of the pots. Heat it over medium heat slowly until it reaches 160 °F (71 °C), stirring occasionally. Make sure to scrape the bottom and sides of the pot every now and then. It normally takes 15 - 20 minutes. Do not let the water or liqueur simmer. If you let it go above 185 °F (85 °C) it'll become scrambled eggs. So be really careful and stop cooking at 160 °F (71 °C). Add your vanilla now if you didn't use vanilla sugar. The liqueur should be quite thick now. Remove the pot from the heat.
• To ensure your bottles don't crack, run some hot water over the outside of your bottles and then dry them off.
• Use a funnel to pour the liqueur into the bottles, filling all the way up to about 1" from the top.
• Let the bottles cool completely and then store in the refrigerator for up to 3 months.

ADVOCAAT CAKE (GERMAN EIERLIKOER TORTE)

Steps:

• mix ingredients 1-8 to a dough (use advokaat instead of the rum if you like).
• beat egg whites until stiff and carefully mix to the dough by hand with a spatula
• bake in a round 9 inch springform for approx 40 min at 350F and let cool
• whip heavy whipping cream with the whip cream aid and spread onto the cooled cake (approx 1/2 hight of cake bottom). Do not spread onto the sides of the cake to give a nice black and white pattern.
• Place whipped cream dots tightly around the perimeter of hte whipped cream top to form a sort of wall around the cake.
• pour approx 6 shot glasses of advokaat into the middle of the cake. Be mindful that non of the advokaat seeps through at the edges.