Eierlikör German Egg Liqueur Aka Advocaat Food

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.

ADVOCAAT (GERMAN EIERLIKOR)

Steps:

• Beat the egg yolks, salt and sugar until thickened and lemony in color.
• Slowly trickle in the brandy, while still beating.
• Pour the mixture into a saucepan and warm over a LOW heat, continuously whisking. Do not boil.
• The Advocaat is ready when it coats the back of a spoon.
• Remove from heat and whisk in the vanilla extract.
• Let cool.
• Serve immediately, or cover & refrigerate until serving time.
• Serve Advocaat in a wide brimmed cocktail glass, with whipped cream and dust with cocoa powder.
• Or, fold some whipped cream through the Advocaat to create a decadent dessert called Tokkelroom.

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.