We Europeans love Egg liqueur!
It's an omnipresent treat at family meeting, feasts and the such.
It is served and used simply as digestive drink after a meal or as an improver in desserts such as ice cream or even cake dishes.
The creamy yellow goodness is a smooth, egg-based alcohol type, which can be easily reconstructed in your own home kitchen.
Honestly, I have never tried the such since I am a bit wary when it is about eggs in general because they are used raw in this liqueur type.
Salmonella infections are not something one should take too light!
Unfortunately, that means too that we are bound to buy the commercial versions which might contain some preservatives of unhealthy nature...
BUT egg liqueur is too yummy, so canceling out pleasure of life would be awful!
Many folks with culinary taste buds will agree.
A criminal thought, one may call it, very unacceptable indeed!
In my opinion, the only solution will be, to buy egg liqueur types of high quality.
Now, I am not an expert and I really can't tell you which brand does the deal health and taste-wise.
In fact, I have been wondering who would be able to guide me in this alcohol field.
As there are sommelier for wine, there should be professional tasters for liqueur types too.
Maybe there are and I am unaware of their existence...
Where did this unusual idea of adding eggs to alcohol come from?
I couldn't stop myself and had to research a bit online.
I came across the German Wikipedia egg liqueur description and quickly figured out to my surprise that the drink was invented by a dutch genius, known as Eugen Verpoorten.
Dutch Sailors had reached till South America (Brazil) in the Renaissance and had picked up an Idea from the native inhabitants.
The Aborigines specialty was an Avocado fruit refreshment with a creamy texture known in their midst as Abacate.
The settlers created their own version called Advocaat by adding sugarcane and rum.
Soon the dutch colonists retreated to their homelands and were left without Avocados, but they were smart enough to find a substitute, and so the to us known Egg liqueur was born!
That's what I call a traditional reformation... ^.^
The Verpoorten family own the secrete 5 generation recipe till date and their product is known to be of high quality.
Honestly I have never tried it myself so I can't tell you more about their liqueur.
Coming back to my specialty today!
I have got a wonderful Egg liqueur cake recipe for you all which you are going to love.
It's another naughty recipe but oh so good one and anyway once in a while we are allowed to indulge ourselves with exciting sweets.
Just have to keep our habits balanced and we will be fine, I believe that's a great motto!
What do you think?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Ingredients
For the cake batter
- 5 Eggs
- 1½ cup Powdered Sugar
- 1 packet Vanilla Sugar *See Notes for substitute
- ½ cup Oil
- 1 cup Egg liqueur
- 2½ cup All-purpose Flour
- 1 Tablespoon Baking Powder or baking soda
After baking
- Egg liqueur
- Powdered Sugar to garnish
Instructions
- Mix and beat the eggs with the powdered sugar, vanilla sugar to a creamy pale yellow batter.
- In a separate small bowl mix the oil with the liqueur well and add it then to the sugar egg mix and combine.
- Now add to the batter the flour and baking powder and mix it all well to a smooth batter.
- Preheat the oven to 350° Fahrenheit/ 180° Celsius.
- Grease your cake mold and fill in the batter. The greasing of the form prevents the cake to stick.
- Bake your cake at 350° Fahrenheit/ 180° Celsius for 45 minutes.
- Take out the cake and while it's still hot pour in more egg liqueur (about ½-1 cup) into the cake so that the cake soaks in the alcohol. Let it stand for 1 hour so that the liqueur may sink and disperse well into the cake.
- Before serving turn the cake and spread powdered sugar to garnish on top.
Notes
- In Germany, vanilla sugar is common. 1 packet makes almost 2 Teaspoon or 7 grams. You can also substitute vanilla sugar with plain vanilla extract and add about 2 teaspoon plain powdered sugar extra.
