https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Advocaat_Cake Advocaat Cake - Revision history 2026-04-05T04:16:26Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Advocaat_Cake&diff=13815&oldid=prev Ch at 13:36, 29 March 2026 2026-03-29T13:36:20Z <p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en-GB"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:36, 29 March 2026</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; 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color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en-GB"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:32, 29 March 2026</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l1">Line 1:</td> <td colspan="2" class="diff-lineno">Line 1:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; 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white-space: pre-wrap;"><br></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&lt;br clear=all&gt;</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&lt;br clear=all&gt;</div></td></tr> <!-- diff cache key bradnor:diff:1.41:old-1287:rev-13812:php=table --> </table> Ch https://bradnor.ddns.net/bradnorwiki/index.php?title=Advocaat_Cake&diff=1287&oldid=prev Ch at 14:36, 9 December 2019 2019-12-09T14:36:27Z <p></p> <p><b>New page</b></p><div>[[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:advocaat-cake.jpg|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;Sponge<br /> :100g plain flour<br /> :25g cornflour<br /> :4g baking powder<br /> :4 eggs, separated<br /> :80g + 40g caster sugar<br /> <br /> ;Topping<br /> :60g sliced blanched almonds<br /> :300ml double cream<br /> :50g caster sugar<br /> :10ml kirsch (optional)<br /> :½ tsp vanilla essence<br /> :200ml advocaat (needs to the thick advocaat, not the thin export version)<br /> :glacier cherries (optional)<br /> <br /> ==Method==<br /> ;to make the sponge<br /> ::&lt;small&gt;sponge is based on the Biscuit Moka recipe from &#039;&#039;Patisserie&#039;&#039; Christophe Felder&lt;/small&gt;<br /> #Sift flour with baking powder and cornflour<br /> #Beat egg whites at medium speed to soft peaks. Add 80g of sugar to the whites and beat to a smooth and glossy meringue<br /> #Beat egg yolks with the remains 40g of sugar till pale and thick.<br /> #Fold in egg white meringue<br /> #Fold in flour mix<br /> #Prepare 20cm round springform baking tin with greaseproof paper<br /> #Bake at 180℃ for 20-30 minutes till done (push a skewer in - should come out clean) and lightly browned. Cool on rack<br /> <br /> ;to decorate<br /> #Toast the almonds for up to 10 minutes in an oven at 180℃ - be careful they don&#039;t burn<br /> #Whip the cream with the sugar till stiff. Fold in kirsch and vanilla essence<br /> #Slice cake in half (horizontally) so you have two discs. Make a sandwich with the two halves by spreading equal quantities of advocaat and cream - not too thickly<br /> #Spread a layer of cream on the side of the sandwich (i.e. the curved outside of the cylinder) and press on the toasted almonds. This is usually a messy business.<br /> #Place on a cake stand or plate<br /> #Spread a thin layer of cream on top to seal (could also use thing layer of apricot jam)<br /> #Pipe cream round edge of top to create a barrier. You can also pipe straight across 3 times to form 6 triangular wedges on top.<br /> #Fill the areas between the piped cream by spooning in advocaat to form a nice smooth glossy coat.<br /> #To make even more gaudy decorate with glacier cherries</div> Ch