Advocaat Cream Cake
- For the dough
- 50 grams
- 70 grams
- 1 pinch
- 90 grams
- 1 teaspoon
- 4 tablespoons
- 2 tablespoons
chopped Chocolate chips
Line a 24 cm (approximately 9 1/2 inch) springform pan with parchment paper. Drain sour cherries well and reserve juice.
For the dough: Combine butter with sugar, egg, egg yolk and salt until fluffy. Stir in flour, baking powder and milk. Add chopped chocolate chips and mix.
Pour batter into pan and bake for about 20 minutes in a preheated oven at 175°C (gas mark 2) (approximately 350°F). Remove from oven, turn out onto a wire rack, remove parchment paper and leave to cool.
For the filling: Heat sour cherry jam, strain through a sieve and spread onto crust and spread evenly. Close edge of springform pan around crust.
Soak red and 2 sheets of clear Gelatine in cold water and then dissolve while dripping wet on low heat. Pour 200 ml (approximately 7/8 cup) reserved cherry juice and stir into dissolved Gelatin. Combine cherries with 4 tablespoons powdered sugar, mix with juice and leave to set in refrigerator.
Pour cherry Gelatin evenly onto crust, smooth and refrigerate.
Beat 250 grams (approximately 9 ounces) cream with 2 tablespoons of powdered sugar and 1/2 package vanilla sugar until stiff. Stir in yogurt and 80 ml (approximately 1/3 cup) Advocaat. Melt chocolate in a bowl set over (not in) a pot of hot water, mix with 2 tablespoons of cream and fold into remaining cream.
Soak 4 remaining sheets of clear Gelatin in cold water and dissolve over low heat. Mix liquid Gelatin with 2 tablespoons of cream and stir into rest of the mixture. Spread onto cherry layer and smooth out. Refrigerate for 2 hours.
Add remaining vanilla sugar to 150 grams (approximately 5 1/4 ounces) cream until stiff and spread evenly onto cake. Press into the cream with a spoon, pour in remaining Advocaat and sprinkle with pistachios and serve.