My bakes for Easter sometimes get out of control. If you have a lot of people around for an extensive breakfast or brunch, you need something good-looking and sweet… and I am not talking about me ;P I mean cake. A nice and big Easter cake like this Hazelnut Eierlikör Layer Cake with Amicelli. Big, beautiful, and a carb disaster… I love it! ;)
This year is quite different from the previous ones, I’d say. For Christmas, many people stayed at home or only had the closest family members around to celebrate – Easter will be the same, more or less. Due to COVID, we should not travel and only meet with a few other people over the Easter holidays… Well – alright with me, as long as I can still bake as much as I usually do. If I can’t bake for the whole family the sweet treats last much longer for the two of us at home. Could be worse ;P
This year we will have this “tiny” Hazelnut Eierlikör Layer Cake for our Easter brunch (and afternoon tea and for breakfast the next several days I assume). Normally this cake would feed about 8-10 people – I might have to put some of it in the freezer for later. I think that is the best solution. I can’t ruin my beach body with too much cake before the season has even started.
You probably noticed already that I used a lot of these delicious Amicelli wafer rolls with hazelnut cream inside for the decoration (and partly for the filling). They go well with the hazelnut cake layers and the Eierlikör cream filling. The perfect match actually. When developing the recipe I thought about the decoration of the cake and was planning to use the wafer rolls only halfway up the sides, but somehow the cake got bigger and bigger with every layer so I decided to go all the way with the decoration as well. This means you will need about 5 packages of Amicelli to cover the whole cake. Did I use too much? I don’t think so ;P
Amicelli is a brand that recently joined the range of chocolate treats produced by Ritter Sport* – my favorite chocolate manufacturer here from Germany. Like all chocolate products from Ritter Sport, these hazelnut wafer rolls are made with 100% certified sustainable cocoa. I loved these wafer rolls long before they joined the Ritter Sport family, so was very happy when I heard that Ritter Sport is taking over!
By the way, you could also bake a round cake instead of the rectangle here. Not everyone has a rectangular baking frame at hand I suppose. If you want to switch the tin, I think a 10 inches springform tin would be the best fit here. Instead of three layers you probably only get two layers, but that should be ok. You will not get the same height (which means you have to cut the Amicelli in half), but a bigger surface on top for more Eierlikör and whipped cream ;P
INGREDIENTS / ZUTATEN
1/2 cup (100g) sugar
4 large eggs
4 tbsp. water
3.5 oz. (100g) ground hazelnuts
3/4 cup (100g) all-purpose flour
2 tsp. baking powder
1 pinch of salt
For the cream:
6 gelatine leaves
7 oz. (200g) cream cheese
3.4 fl. oz. (100ml) Eierlikör
1/4 cup (50g) sugar
14 oz. (400g) heavy cream
3 tsp. cream stiffener
3-4 Amicelli
For the decoration:
14 oz. (400g) heavy cream
4 tsp. cream stiffener
50 Amicelli (maybe some more)
3.4 fl. oz. (100ml) Eierlikör
1-2 tbsp. chopped hazelnuts (optional)
100g Zucker
4 Eier (L)
4 EL Wasser
100g gemahlene Haselnüsse
100g Mehl
2 TL Backpulver
1 Prise Salz
Für die Eierlikör-Creme:
6 Blatt Gelatine
200g Frischkäse
100ml Eierlikör
50g Zucker
400g Sahne
3 TL Sahnesteif
3-4 Amicelli
Für die Dekoration:
400g Sahne
4 TL Sahnesteif
50 Amicelli (ggf. ein paar mehr)
100ml Eierlikör
1-2 EL gehackte Haselnüsse (optional)
DIRECTIONS / ZUBEREITUNG
2. For the batter add sugar, eggs, and water to a large bowl and whisk on high speed for about 8 minutes until very light and fluffy. Mix the ground hazelnuts, flour, baking powder, and salt and add to the whisked egg mixture in several batches – fold in very gently. Try to keep as much volume as possible. Pour the batter into the prepared baking frame, smooth out the top and bake for 30-35 minutes. The cake should have risen nicely with a nice golden brown color. Check with a toothpick if the cake is baked all the way through, then remove from the oven. Let cool down completely on a wire rack.
3. For the Eierlikör cream add the gelatin leaves to a small bowl with cold water and let it soak for about 5-7 minutes. Mix the cream cheese, Eierlikör, and sugar in a large bowl. Whisk the heavy cream with cream stiffener until stiff peaks form. Gently squeeze gelatin leaves to remove some of the water, add to a small saucepan, and heat up until it dissolves completely. Remove from heat, gradually add 2-3 tablespoons of the cream cheese mix and stir to combine. Transfer this mixture to the bowl and mix until well combined. Gradually fold in the whipped cream. Cut the Amicelli chocolate candy into slices.
4. Cut the cake into three strips with 9×4 inches (23x10cm) each, place one of these strips on a serving plate (if necessary, place a baking frame around it) and spread about 1/4 of the cream on top, sprinkle some of the cut Amicelli on the cream, top with the second cake strip and repeat with cream, Amicellie pieces and then the last cake strip. Place in the fridge for about 10 minutes. Take out again and cover the cake with the remaining cream – this layer does not have to look very pretty since you will add another layer of cream on top of that later on. Place in the fridge for about 2 hours.
5. Whisk the heavy cream for the decoration with the cream stiffener until stiff peaks form. Cover the sides of the cakes with the cream and fill the remaining cream into a piping bag with a large round tip. Place the Amicelli chocolate candy on the sides of the cakes and press lightly into the cream. If you want to make sure everything sticks together, you can tie a ribbon around the cake. Pipe the remaining whipped cream on top of the cake along the edges and pour the Eierlikör on top of the cake – it should stay within the cream “barrier”. Place in the fridge for about 1 hour, then sprinkle with some chopped hazelnuts (optional).
2. Für den Teig den Zucker mit den Eiern und dem Wasser in eine große Schüssel geben und auf höchster Stufe für etwa 8 Minuten schaumig aufschlagen. Gemahlene Haselnüssen, Mehl, Backpulver und Salz vermischen und dann in mehreren Portionen auf die aufgeschlagene Eimasse geben und vorsichtig unterheben – es sollte so viel Volumen wie möglich erhalten bleiben. Den Teig in die vorbereitete Form füllen, glatt streichen und dann für 30-35 Minuten backen – der Biskuit sollte schön hochgegangen sein und eine goldbraune Farbe haben. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und dann aus dem Ofen holen. Auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Eierlikör-Creme die Gelatine für etwa 5-7 Minuten in kaltem Wasser einweichen. Frischkäse, Eierlikör und Zucker in einer großen Schüssel verrühren. Die Sahne mit Sahnesteif steif schlagen. Gelatine leicht ausdrücken und in einem kleinen Topf erwärmen, bis sie sich aufgelöst hat. Vom Herd ziehen und nach und nach 2-3 EL von der Frischkäsemischung zur Gelatine dazugeben und unterrühren. Diese Mischung dann in die Schüssel geben und alles gut verrühren. Die steif geschlagene Sahne nach und nach unterheben. Die Amicelli in Scheibchen schneiden.
4. Den Biskuitboden in 3 Streifen mit jeweils 23x10cm (9×4 inches) schneiden, einen dieser Streifen auf eine Servierplatte setzen (ggf. einen Backrahmen drumherum spannen) und mit etwa 1/4 der Eierlikör-Creme bestreichen, die Hälfte der Amicelli Scheibchen darauf verteilen, dann den zweiten Streifen auflegen, wieder 1/4 der Creme darauf verstreichen, die restlichen Amicelli Scheibchen und zum Schluss den dritten Biskuit-Streifen auflegen. Für etwa 10 Minuten in den Kühlschrank stellen, dann den Kuchen mit der restlichen Creme einstreichen – die Schicht muss nicht 100% sauber sein, da später noch eine Schicht Sahne darüberkommt. Für etwa 2 Stunden in den Kühlschrank stellen.
5. Die Sahne für die Dekoration mit dem Sahnesteif steif schlagen. Die Seiten des Kuchens mit einer Schicht Sahne einstreichen, den Rest in einen Spritzbeutel mit runter Tülle füllen. Die Amicelli rundum an die Seiten in die Sahne drücken (ggf. vorab etwas zurechtschneiden) – wer sichergehen möchte, kann noch ein Band um den Kuchen binden. Auf der Oberseite Sahnetupfen entlang der Seiten aufspritzen und dann Eierlikör auf den Kuchen gießen. Den Kuchen noch einmal mindestens 1 Stunde kühlen und dann mit ein paar gehackten Haselnüssen bestreuen (optional).
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Here is a version of the recipe you can print easily.
PrintHazelnut Eierlikör Layer Cake with Amicelli
- Prep Time: 00:40
- Cook Time: 00:35
- Total Time: 04:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: Germany
Description
This is the perfect cake for Easter – fluffy hazelnut cake layers with Eierlikör cream and Amicelli chocolate candy decoration.
Ingredients
For the batter:
1/2 cup (100g) sugar
4 large eggs
4 tbsp. water
3.5 oz. (100g) ground hazelnuts
3/4 cup (100g) all-purpose flour
2 tsp. baking powder
1 pinch of salt
For the cream:
6 gelatine leaves
7 oz. (200g) cream cheese
3.4 fl. oz. (100ml) Eierlikör
1/4 cup (50g) sugar
14 oz. (400g) heavy cream
3 tsp. cream stiffener
3–4 Amicelli
For the decoration:
14 oz. (400g) heavy cream
4 tsp. cream stiffener
50 Amicelli (maybe some more)
3.4 fl. oz. (100ml) Eierlikör
1–2 tbsp. chopped hazelnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Arrange a rectangular baking frame** (Affiliate Link) to a size of about 9×12 inches (23x30cm), secure it, and place on a baking sheet lined with baking parchment. Set aside.
2. For the batter add sugar, eggs, and water to a large bowl and whisk on high speed for about 8 minutes until very light and fluffy. Mix the ground hazelnuts, flour, baking powder, and salt and add to the whisked egg mixture in several batches – fold in very gently. Try to keep as much volume as possible. Pour the batter into the prepared baking frame, smooth out the top and bake for 30-35 minutes. The cake should have risen nicely with a nice golden brown color. Check with a toothpick if the cake is baked all the way through, then remove from the oven. Let cool down completely on a wire rack.
3. For the Eierlikör cream add the gelatin leaves to a small bowl with cold water and let it soak for about 5-7 minutes. Mix the cream cheese, Eierlikör, and sugar in a large bowl. Whisk the heavy cream with cream stiffener until stiff peaks form. Gently squeeze gelatin leaves to remove some of the water, add to a small saucepan, and heat up until it dissolves completely. Remove from heat, gradually add 2-3 tablespoons of the cream cheese mix and stir to combine. Transfer this mixture to the bowl and mix until well combined. Gradually fold in the whipped cream. Cut the Amicelli chocolate candy into slices.
4. Cut the cake into three strips with 9×4 inches (23x10cm) each, place one of these strips on a serving plate (if necessary, place a baking frame around it) and spread about 1/4 of the cream on top, sprinkle some of the cut Amicelli on the cream, top with the second cake strip and repeat with cream, Amicellie pieces and then the last cake strip. Place in the fridge for about 10 minutes. Take out again and cover the cake with the remaining cream – this layer does not have to look very pretty since you will add another layer of cream on top of that later on. Place in the fridge for about 2 hours.
5. Whisk the heavy cream for the decoration with the cream stiffener until stiff peaks form. Cover the sides of the cakes with the cream and fill the remaining cream into a piping bag with a large round tip. Place the Amicelli chocolate candy on the sides of the cakes and press lightly into the cream. If you want to make sure everything sticks together, you can tie a ribbon around the cake. Pipe the remaining whipped cream on top of the cake along the edges and pour the Eierlikör on top of the cake – it should stay within the cream “barrier”. Place in the fridge for about 1 hour, then sprinkle with some chopped hazelnuts (optional).
Notes
Enjoy baking!
*I have partnered with Ritter Sport to bring you this delicious cake. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
Links marked with two asterisks (**) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.