Something that is very popular in Germany around Easter is "Advocaat". It is a liqueur made with egg yolks, and is often used in cakes and desserts. People also drink it straight, usually in chocolate shot glasses.
It is widely available in Germany in supermarkets or from Artisan manufactures. Many people also make their own. I have never tried it, but I found a recipe for homemade Advocaat, in case you want to try.
I don't make angel food cake often, because you need so many egg whites, but those little ones are perfect for just using up a few. For me angel food cake always needs some kind of topping, and this is really the easiest cake dress up you can do. Just pour as much on the ready baked cakes as you like, and you are done. The advocaat is pretty thick, so no need for adding anything else to it. I think the color is really pretty for any Easter table.
It is widely available in Germany in supermarkets or from Artisan manufactures. Many people also make their own. I have never tried it, but I found a recipe for homemade Advocaat, in case you want to try.
I don't make angel food cake often, because you need so many egg whites, but those little ones are perfect for just using up a few. For me angel food cake always needs some kind of topping, and this is really the easiest cake dress up you can do. Just pour as much on the ready baked cakes as you like, and you are done. The advocaat is pretty thick, so no need for adding anything else to it. I think the color is really pretty for any Easter table.
Mini Angel Food Cakes topped with Advocaat
- makes 2 mini cakes -
35 g cake flour
70 g sugar
3 egg whites, at room temperature
1/2 tsp. hot water
pinch of salt
1/4 tsp. cream of tartar
1/4 tsp. pure vanilla extract
advocaat (egg liqueur) to taste
white chocolate easter eggs to decorate
Preheat the oven to 170° C (325° F), with rack positioned in lower third of the oven.
Beat the egg whites and the water with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla. Increase speed to medium; beat until soft peaks form, about 3 minutes. With mixer running, add half of the sugar, 1 tablespoon at a time. Increase speed to high; beat until stiff, glossy peaks form (egg-white mixture should not be dry), about 2 minutes. Sift flour and remaining sugar over egg-white mixture, fold together gently.
Fill the batter into two mini angel food cake pans. Gently run the tip of a knife or skewer through batter to remove air bubbles that may have formed when piping. Bake until cakes are golden brown and spring back when touched, 25 to 30 minutes. Place cake pans upside down on a wire rack, and let cakes cool for 1 hour. Carefully run a paring knife around sides of cakes to loosen, then flip over to remove from tins.
Pour some Advocaat over each cake, decorate with chocolate eggs, and serve immediately.
Beat the egg whites and the water with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla. Increase speed to medium; beat until soft peaks form, about 3 minutes. With mixer running, add half of the sugar, 1 tablespoon at a time. Increase speed to high; beat until stiff, glossy peaks form (egg-white mixture should not be dry), about 2 minutes. Sift flour and remaining sugar over egg-white mixture, fold together gently.
Fill the batter into two mini angel food cake pans. Gently run the tip of a knife or skewer through batter to remove air bubbles that may have formed when piping. Bake until cakes are golden brown and spring back when touched, 25 to 30 minutes. Place cake pans upside down on a wire rack, and let cakes cool for 1 hour. Carefully run a paring knife around sides of cakes to loosen, then flip over to remove from tins.
Pour some Advocaat over each cake, decorate with chocolate eggs, and serve immediately.
Enjoy And Guten Appetit!
