Best Advocaat Recipes

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.

HOMEMADE ADVOCAAT

Steps:

• Blend all ingredients in a blender for 30 seconds until they are mixed well.
• Pour into container, cap and refrigerate. Let it age for 1 to 2 weeks to mellow.
• The color will intensify as it ages, reaching a more traditional light shade of yellow.

HOMEMADE DUTCH ADVOCAAT LIQUEUR

Steps:

• 1. Beat the egg yolks, sugar, salt and vanilla seeds until the mixture is pale yellow and thickened, about 3 to 5 minutes.
• 2. While still beating, slowly pour in the brandy and continue beating beating until well-blended.
• 3. Pour the mixture into the top of a double boiler over Low heat, continuously whisking, for about 5 minutes or until thickened but does not reach a boil.
• 4. Remove the saucepan from the heat, and whisk in the vanilla extract.
• 5. Allow Advocaat to cool about 1/2 hour. Then pour into a sterile glass container, cover container, and keep in the refrigerator until ready to use. It should keep 3 to 5 days if kept chilled in the refrigerator.

GERMAN ADVOCAAT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a Bundt® cake pan.
• Beat together sunflower seed oil, white sugar, and eggs with an electric mixer until well combined. Slowly add advocaat egg liqueur while stirring.
• Combine flour and baking powder in a bowl and fold flour mixture into the batter with a spatula until well combined. Pour batter into the prepared cake pan.
• Bake in the preheated oven on the lowest rack of your oven until a tester comes out clean, about 50 minutes.

ADVOCAAT

Steps:

• Beat eggs w/sugar & vanilla till light & fluffy.
• Put egg mixture in the top of a double boiler & add brandy very slowly, stirring constantly w/a wire whisk till fully incorporated. Remove from heat & allow to cool.
• To Serve: Serve in glasses or goblets w/a dollop of whipped cream & a little grated nutmeg on top.

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.

DUTCH ADVOCAAT

Steps:

• Beat the egg yolks, fine sugar and vanilla extract until the mixture turns a very smooth, pale yellow colour.
• The mixture will be quite thick in its consistency.
• Add the Brandewijn very slowly, keeping your mixer at the lowest possible speed.
• Completely incorporate the brandy into the egg mixture. Place the Advocaat into the top portion of your double boiler.
• Keep your heat on low and slowly, warm the Advocaat. Do not allow the mixture to pass the warm point.

ADVOCAAT

Steps:

• Beat the yolks, sugar, vanilla and salt until thick.
• Whisk in the brandy, very slowly, until well blended.
• Transfer the mixture to a heavy saucepan or double boiler. Whisk over gentle, steady heat until it's thick enough to coat the back of a spoon. (Go slowly, or the emulsion will separate.)
• Remove from heat, let cool, then transfer the advocaat to a clean, sealable bottle or other container. Seal, and chill in the refrigerator before serving. Some people like to let it "cure" for up to a week; in the interest of safety, I prefer to use it within two or three days.

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.

ADVOCAAT CAKE (GERMAN EIERLIKOER TORTE) RECIPE - GENIUS KITCHEN

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.