EIERLIKöR - GERMAN EGG LIQUEUR (A.K.A. ADVOCAAT)
Provided by Texanerin Baking
Time 30m
Yield 5 cups or 1.2 liters
Number Of Ingredients 5
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)
This is a yummy torte (German cake with whipped cream) easy to make and very pretty. Perfect for the special occasion since its easy to write on top of the advokaat with whipped cream.
Provided by sonnyu28
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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.
ADVOCAAT
From *The Art of Dutch Cooking* by C. Countess Van Limburg Stirum (some name, huh?), this is the 3rd version to be posted of this popular Dutch beverage normally served during the holiday season. *Enjoy*
Provided by twissis
Categories Beverages
Time 15m
Yield 8 6 oz Servings, 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat eggs w/sugar & vanilla till light & fluffy.
- Put egg mixture in the top of a double boiler & add brandy very slowly, stirring constantly w/a wire whisk till fully incorporated. Remove from heat & allow to cool.
- To Serve: Serve in glasses or goblets w/a dollop of whipped cream & a little grated nutmeg on top.
Nutrition Facts : Calories 640, Fat 7.5, SaturatedFat 2.3, Cholesterol 317.2, Sodium 106.2, Carbohydrate 50.7, Sugar 50.7, Protein 9.4
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