If you live in Holland or in Belgium you will know aobut Advocaat it is a creamy liqueur made from eggs, sugar and brandy. It has a smooth, custard-like flavor and is similar to eggnog.
The typical alcohol content is generally somewhere between 14% and 20% ABV.
Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla and sometimes cream (or evaporated milk).
Thick advocaat is sold almost exclusively on the Dutch and Belgian market, though in lesser quantities it can also be found Southern German, Austrian and Tyrolean markets.
It is often eaten with a little spoon, while a more liquid version is sold as an export.
Thick advocaat contains egg white, and is used as a waffle topping and as an ingredient for several kinds of desserts such as ice cream, custards and pastries. It is also served as an apéritif or digestif in a wide glass with whipped cream and cocoa powder sprinkled on top.
During the winter months I always have a bottle in my fridge, as when ever my in laws came for afternoon coffee I used to serve them after the coffee a drink and mostly for mother in law it will be port or a glass of sherry and sometimes it will be Advocaat, but mostly for father in law it will be advocaat as he loves sweet things.
Ofcourse I have never bee a huge fan of Advocaat as in my mind it is too eggy and everybody here will disagree to me saying that eggy taste is just in my mind :-)
And while I was thinking what cake to make for yesterday ( sunday coffee) this recipe just came to my attention and I thought why not make use if the bottle of advocaat I have in the fridge and anyway as Easter is comming up , I thought it will be a good idea to decorate with the chocolate eggs and then I will have a cake for Easter in my blog, isn't that clever or not :-)
The cake was really good moist , fluffy and soft.
Ofcourse you must serve with generous dollops of Mascarpone cheese mixed with Advocaat and if you don't have mascarpone at home you can whipp up some double cream and then mox with the advocaat.
I used 2 middle size budnt pand and then really small budnt pan and then made a small round cake with the below mix.
4 eggs Large
200 gm powder sugar ( I used 130 gm)
1 tablespoon vanilla extract
200 ml oil
200 ml Advocaat
125 gm flour
8 gm baking powder
100 gm corn flour / Corn Startch
Powder sugar for sprinkling
Colored chocolate eggs ( I used M&M)
200 gm Mascarpone Cheese ( if you don't have you can use whipping cream see above for tip)
Couple of table spoon of Advocaat
Few table spoon of butter and flour for coating the pans.
Preheat the oven 175°c ( if you have hot air ovan like me then it is 160°c).
Butter the pans and flour.
Add the eggs into a bowl together with the powder sugar and beat with a electric mix ( i used hand held) frothy/ribbony texture this will take couple of minutes.
Sieve the flour,corn startch and baking powder and keep in a bowl.
When the egg sugar mis is frothy/ribbony texture add the vanilla extrac, then add the oil and give it a good stir with the spoon, then add the Advocaat and stir till everything is mixed well.
Add the flour mix and fold everything till all the flour is mixed well into the batter.
Pour the mix into the prepared pans.
My middle budnt tool 20 to 22 minutes to bake, small ones took 12 to 14 minutes.
When you insert a cake tester and if it comes out clean then you know the cake is done.
Remove from the oven let it cool for couple of minutes and then take the cake sout from the pan and let i completley cool.
Sprinkle the cakes with powder sugar.
Serve with macarpone cheese mixed with advocaat.