An open bottle of advocaat liqueur in the fridge, and we know exactly what to do with it: bundt cake. The alcohol evaporates almost completely during baking. What remains are the vanilla and cream aromas of the liqueur, right inside the batter. That is what makes this cake so moist and fragrant that it holds its own even on the afternoon coffee table.
250 g advocaat liqueur, 250 g rapeseed oil, 5 eggs and a bundt tin. Anyone who has made this batter before knows: the ratio of oil to liqueur is the heart of it. Both liquids together create a batter that does not dry out after baking. The tin goes the full distance: 45 to 50 minutes at 180 °C on the middle shelf. Making the advocaat yourself in the Thermomix® takes less than 20 minutes.
Thermomix® Eggnog Cake
Ingredients 0 / 9 ✓
- 5 eggs
- 200 grams sugar + a little more for the mold
- 1 tbsp vanilla sugar
- 10 grams butter
- 250 grams German egg liqueur
- 250 grams rapeseed oil
- 200 grams flour
- 100 grams starch
- 1 sachet baking powder
Instructions 0 / 5
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1
Insert the butterfly whisk. Add eggs, sugar, and vanilla sugar to the mixing bowl and whisk for 5 min./speed 4 until foamy.
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2
In the meantime, grease the mold with butter and sprinkle with sugar. Preheat oven to 180 °C top and bottom heat (convection oven 160 °C).
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3
Add the eggnog and oil to the mixing bowl and mix for 30 sec./speed 4. Remove the butterfly whisk.
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4
Mix the flour with the cornflour and baking powder, add to the mixing bowl and blend in for 20 sec./speed 4.
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5
Pour the dough into the mold and bake on the middle shelf of the oven for 45 - 50 minutes. If the cake gets too dark, cover with aluminum foil or baking paper. Before taking out, check with sticks.
Tip: Sprinkle the cake with powdered sugar after cooling or coat it with a glaze of your choice.
Nutrition per serving
Why the Thermomix® makes the batter better
Using the stirring attachment, the Thermomix® whisks the 5 eggs with 200 g sugar and the vanilla sugar at speed 4 for 5 minutes until light and fluffy. This is not a quick whisk; it is real emulsification work. Anyone who tries it by hand will need considerably longer and considerably more effort to reach the same volume.
Then comes the advocaat and oil: 30 seconds at speed 4, stirring attachment out. That is it. The flour mixture of 200 g flour, 100 g cornflour and baking powder is folded into the batter at the end for 20 seconds at speed 4. No longer, otherwise the flour develops too much gluten and the cake turns out tough.
Where things often go wrong
Not preparing the tin thoroughly enough. Bundt tins have many grooves. Anyone who applies the butter only roughly risks the cake tearing when turned out. We grease the entire tin with 10 g of soft butter, really every corner, and then sprinkle sugar over it. The sugar creates a barrier layer and gives the crust extra bite.
Turned out too early. After baking, the cake needs at least 15 minutes in the tin before it is turned out. Removing it too soon risks the centre still being soft and the cake collapsing when turned. Do not forget the skewer test beforehand. The wooden skewer must come out clean.
Surface browning too quickly. Metal bundt tins transfer heat directly. If the cake is already browning after 30 minutes, simply cover it loosely with foil. This prevents further browning without extending the baking time.
With cocoa, marble-cake look or advocaat glaze
Chocolate advocaat cake. Mixing 2 to 3 tablespoons of cocoa powder into the flour gives a marble-cake effect even without marbling. Simply add the cocoa to the flour mixture before it goes into the mixing bowl. This gives an even dark note throughout.
Loaf tin instead of bundt. Anyone without a bundt tin can simply pour the batter into a loaf tin. The baking time is slightly shorter because the batter sits in a flatter layer. Start checking with a skewer from minute 40.
Glaze instead of icing sugar. After cooling, a simple glaze made from 100 g icing sugar and 2 tablespoons of advocaat works particularly well. The liqueur in the glaze amplifies the aroma once more. You can grind icing sugar directly in the Thermomix®, as we show in our icing sugar recipe.
3 days in a tin, 3 months in the freezer
At room temperature the cake keeps in an airtight container for 3 to 4 days. Thanks to the oil it barely dries out. Anyone who wants to freeze it should slice it first and freeze the pieces individually. Once defrosted it tastes as good as freshly baked.
Other uses for advocaat
Anyone who enjoys baking with advocaat will find more recipes here: The advocaat traybake is the version for large gatherings, and the advocaat marble cake combines both flavours in one. Anyone who knows red wine cake understands the principle: alcohol in the batter adds moisture and aroma. Our Thermomix® red wine cake follows exactly the same approach.
Which advocaat works best?
Pairs well with: Vanilla ice cream.
We use the standard supermarket variety with 14 to 20 % alcohol, so a classic Verpoorten or a comparable brand. When baking at 180 °C for 45 minutes, the alcohol evaporates almost completely, but the vanilla and cream notes stay in the batter. Home-made advocaat from the Thermomix® works just as well and is even a touch more aromatic because it contains more egg yolk. Creamy varieties with a higher cream content make the cake even moister; thinner varieties give slightly more structure. What we do not recommend: alcohol-free advocaat or liqueur with added chocolate. Both shift the ratio of liquid to fat in the batter, and the cake either turns out too firm or sinks in the middle.
