German Advocaat Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

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.