Advocaat Gateau - Miele DGC 6000 XL Cookbook

Ingredients
Sponge base:
4 medium eggs
100 g caster sugar
100 g ground hazelnuts
1 tsp baking powder
100 g cornfl our
A pinch of salt
Baking parchment
Filling:
6 leaves of white gelatine
250 ml advocaat or egg
liqueur
250 ml milk
500 ml double cream
3 tsp vanilla sugar
125 ml advocaat or egg
liqueur
50 g grated chocolate
>> Tip:
To make your own vanilla
sugar, cut a vanilla pod in half
lengthways, then snip each half
into 4 or 5 pieces and place in a
sealed jar with
500 g caster sugar for 3 days. For
a stronger fl avour, scrape out the
seeds from the pod and stir into
the sugar.

Advocaat gateau

Serves 12
1
Mix together the sugar and
salt in a bowl. Combine the
cornfl our, hazelnuts and baking
powder in another bowl.
2
Separate the eggs, and beat
the whites until stiff. Gradu-
ally add the yolks, beating them
into the whites with a hand
mixer. Drizzle the sugar and salt
into the eggs a little at a time,
blending them in with the hand
mixer. Sift the fl our mixture into
the eggs, and fold them in using
a balloon whisk.
3
Line a springform tin with
baking parchment. Fill with
the sponge mixture. Level the
surface then place on the rack
and bake (see below for set-
tings).
4
Meanwhile, make the fi lling
by softening the gelatine
in cold water. Mix together the
advocaat and milk in a separate
container.
5
Dissolve the gelatine in a
saucepan over a gentle heat.
Stir in a little of the liqueur/milk
mixture, then pour this into the
rest of the liqueur/milk mixture,
stir, and set aside until the mix-
ture has begun to set.
6
Whip the cream with the va-
nilla sugar until stiff. Gently
fold 2/3 of the cream into the
advocaat mixture.
7
When the sponge is cool, cut
it horizontally through the
middle and spread the cream
over the bottom half. Place the
second half of the sponge on
top.
8
Spread the rest of the cream
over the top of the cake, and
create a swirly pattern using a
large fork. Carefully drizzle the
rest of the advocaat into the
grooves created, and decorate
the sides with grated chocolate.
Settings: Step 3
Function: Conventional heat
Temperature: 160-170°C
Duration: 25-35 minutes
Shelf level: 2
Baking 43