Buttercream Cake with Egg Liquor (German)

The German butter cake with egg liquor is an original and authentic German recipe that is maybe somewhat old fashioned. Why old fashioned? The layered cake or "Torte" consists of a rich butter cream that is enriched with egg liquor Eierlikör in German. You would need some baking experience to make this delicious cake.

Biscuit Base Cake:
butter (80 g)
sugar (80 g)
5 eggs
almonds, ground (200 g)
chocolate, grated (100 g)
1 (0.5 oz) pkg vanilla sugar
1 Tbsp. baking powder

Filling:
2 Tbsp. all-purpose flour, unbleached
1 Tbsp. rum
butter (200 g)
1 (0.5 oz) pkg vanilla sugar
1.5 pkgs Dr Oetker vanilla pudding
milk (500 mL)
sugar (100 g)
egg liquor (40 mL)
almonds, grated (100 g)
sugar (50 g)
butter (20 g)
candied cherries or Maraschino cherries
more egg liqueur

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Make the Biscuit Base Cake:
Mix 200 g almonds, chocolate, vanilla sugar, flour and baking powder.

Mix butter very well with sugar until sugar is dissolved; add one egg after the other.

Add almonds-all-purpose flour, unbleached mix and fill dough in a greased spring form (diameter 26 cm).

Bake for 15 minutes.

Make the Filling:
Make the vanilla pudding with 100 g sugar (or less depending how sweet it should be). Pour into a bowl and place plastic foil on top for avoiding skin.

Let pudding cool off to room temperature. Bring butter to room temperature too.

Place 20 g butter and 50 g sugar in a pan and roast the grated almonds until they are golden brown; let cool off.

Make the Buttercream and Pudding:
Stir butter and add carefully the pudding, mix with a spatula until blended.

When the cake is done let cool off, then release from form. Cut cake horizontally in half. You will get 2 pieces.

Place some of the cream into a decorating bag for using it later.

Spread the buttercream on the bottom half, place the other half on top.

With a decorating spatula spread the cream evenly all around the cake.

Decorate the outer edge of the cake with roasted almonds and all around the top for about 3 cm width.

Form little roses along the 3 cm wide edge and place a candied cherry in the middle of each rose.

Fill egg liqueur on the uncovered part of the top.

Enjoy with a cup of coffee.