Advocaat Dream (saddle of venison)

Name: Advocaat Dream (saddle of venison)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 3 Eggs (size M); 1 package Vanillin sugar; 275 g Icing sugar; 150 ml Oil; 150 ml + 2 tablespoons egg liqueur; 75 g Flour; 75 g Cornstarch; 2 TEASPOONS Baking Powder; 30 g chocolate droplets; 1 TABLESPOON Lemon juice; 40 Almond kernels without skin; 7-10 Tbsp fat and about 100 g ground almonds without skin for the mould

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

3 Eggs (size M)
1 package Vanillin sugar
275 g Icing sugar
150 ml Oil
150 ml + 2 tablespoons egg liqueur
75 g Flour
75 g Cornstarch
2 TEASPOONS Baking Powder
30 g chocolate droplets
1 TABLESPOON Lemon juice
40 Almond kernels without skin
7-10 Tbsp fat and about 100 g ground almonds without skin for the mould

Directions

1
Beat the eggs and vanilla sugar with the whisk of the hand mixer. Add 150 g icing sugar by the spoonful until the mixture is thick and foamy. Slowly add oil and 150 ml advocaat and mix. Mix flour, starch and baking powder and add little by little. Continue beating until a smooth dough is formed.
2
Add the chocolate drops. Pour into a greased, with ground almonds sprinkled saddle of venison form (30 cm long; 1 litre capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours. Leave to cool slightly in the mould, carefully turn out and allow to cool completely. For the icing, stir 125 g icing sugar, lemon juice and approx. 2 tablespoons of eggnog until smooth. Dribble on the cake, let it get a little bit tighter and lard with "almond rabbit ears