An egg liqueur cake is the absolute classic for Easter. This year he gets juicier than ever, because we use cream instead of cream cheese. Carrots give the Easter dessert a fresh touch.
The first recipe interprets the classic egg liqueur cake differently. With cream cheese, whipped cream eggs, vanilla sugar and of course egg liqueur, the filling becomes delicious and creamy. You need the following ingredients:
- 120 g flour type 550
- 8 g of corn starch
- 4 g Backpulver
- 3 g Natron
- 3 g cinnamon
- 1/4 TL nutmeg
- 1/2 tl ginger, educated
- 60 g walnuts, cut small
- 100 g of food oil
- 100 g of sugar
- 2 big eggs
- 2 medium -sized carrots, grated
For the filling:
- 680 g cream cheese
- 100 ml egg liqueur
- 115 g of sour cream brought to room temperature
- 130 g of sugar
- 2 large eggs, brought to room temperature
- 4 g vanilla sugar
For the cream:
- 115 g cream cheese
- 4 teaspoons butter, unsalted
- 170 g of sugar
- 1 teaspoon vanilla sugar
Preparation:
1. Preheat the oven to 180 ° Celsius. Grease a baking pan or lay out with baking paper.
2. Put the flour, corn starch, baking powder, soda, cinnamon, nutmeg, ginger and walnuts in a bowl and mix.
3. Put the food oil, sugar and eggs in a large bowl and beat the whole thing stiff.
4. Stir in the carrots with a large spoon, then gradually add the dry flour to the liquid ingredients and process it into a dough.
5. Fill the dough into the baking pan and bake for about 20 minutes.
6. In the meantime, prepare the filling. First stir the cream cheese to this, then add the rest of the ingredients and also process it into a homogeneous mass.
7. Remove the cake out of the oven and spread the filling evenly. Then wrap the baking pan with aluminum foil and place in a water bath. Bake to 160 ° Celsius for an hour. Take out of the oven and let it cool to room temperature. Then chill overnight.
8. The next day, stir the ingredients for the cream and spread it on the filling with a spoon.
Egg liqueur cheesecake with cream - fast recipe
A delicious cheesecake at Easter - that certainly wants the whole family. And this year we have a surprise ready. The next recipe will surely harvest you with compliments. The necessary ingredients:
- 170 g of sugar
- 100 g butter, brought to room temperature
- 6 more teaspoons of food oil
- 2 eggs, medium -sized, brought to room temperature
- 2/3 vanilla sugar
- 213 g flour type 550
- 1 TL cinnamon, ground
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 85 g of raisins
- 85 g walnuts, small cut
- 453 g carrots, grated
For the cream:
- 100 ml milk
- 200 ml egg liqueur
- 200 ml Sahne
- 5 tl flour type 550
- 2 TL vanilla sugar
- 1 TL Mandel-Aroma
Preparation:
1. Preheat the oven to 180 ° Celsius, lay out a baking sheet with baking paper.
2. Put the sugar, food oil and eggs in a bowl and beat stiff. Add vanilla sugar. Add half of the flour, cinnamon, baking powder and salt and stir the dry ones well with the liquid ingredients. Mix in the raisins, walnuts and carrots andthe doughBake until golden brown for about 45 minutes. To be on the safe side, make the start -up sample and then remove the cake off the oven.
3. For the cream, put milk, vanilla sugar and flour in a saucepan and bring to the boil while stirring constantly and let it boil for 7 minutes until the mixture thickens. Remove the cream from the stove and let cool completely. In the meantime, put the cream and egg liqueur in a bowl and beat stiff. Then add to the cooled milk mass and stir the whole thing. Spread the cream with a spoon back on the cake so that waves are created.
4. Place the cake in the fridge for at least an hour.
