Dutch Egg Liqueur and Whipped Cream Cake

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Happy Easter to one and all! For this year’s celebration I made an extra special (boozy) cake with Dutch egg liqueur (because you can’t have enough egg related things on Easter right?). The Dutch name for this liqueur is advocaat, which can also be translated to lawyer, but doesn’t have anything to do with this profession! Made with egg yolks, brandy and sugar, it’s rich, creamy and has a custard-like flavor. It’s also a Dutch grandmother’s favorite. You can find a recipe to make the liqueur yourself here or you can purchase it on this website.

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook



Advocaat is usually eaten pure, with a dollop of whipped cream on top. I can remember countless birthdays where my grandmother and my aunties would eat it like there was no tomorrow. And yes, they did get tipsy! I guess it’s our version of eggnog.


Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

Advocaat can be compared to Mexican Rompope and Polish Ajerkoniak although the latter is based on vodka. I have actually made advocaat with a variety of liquors, such as gin, rum and brandy (brandy is traditional). To be honest, as there is so much alcohol in them, I don’t really taste much difference, I’m not a liquor connoisseur!


Dutch Egg Liqueur and Whipped Cream Cake | Koekbook


This cake, then, is a take on the traditional advocaat-with-dollop-of-whipped-cream that is etched into my memory. It’s NOT suitable for anyone under the legal drinking age but you won’t get tipsy or drunk eating just one slice. If you eat the whole thing, that might be another story, but I wouldn’t particularly recommend doing that 😉

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook

For a variation, you could swap the chocolate shavings out for chopped (hazel)nuts. I have also seen advocaat cakes where the sponge is sprinkled with some coffee – sounds delicious! And of course, this cake can be served on occasions other than Easter as well! Enjoy!

Dutch Egg Liqueur and Whipped Cream Cake | Koekbook


Dutch Egg Liqueur and Whipped Cream Cake Recipe

Tools: 24cm springform tin lined with baking parchment, piping bag with star (1M) nozzle, large palette knife

Serves: at least 12!



175 grams egg white
175 grams egg yolk (about 9 large eggs)
175 grams caster sugar
1 tablespoon vanilla extract
140 grams plain flour
35 cornstarch


1 liter of whipping cream
5 tablespoons caster sugar
32 grams whipped cream stabilizer
250 grams Dutch egg liqueur (advocaat)
100 grams chocolate shavings
chocolate Easter eggs

  1. Preheat the oven to 180C/355F. Line the bottom of the cake tin with baking parchment, grease the sides of the tin.
  2. To make the sponge, prepare a stainless steel or glass bowl and the whisk attachment(s) by rubbing it down with lemon juice or vinegar. This is to remove any remnants of grease. Then start whisking the egg whites at high speed. When the whites start to foam, add the sugar a tablespoon at a time. Whisk until stiff peaks form. Then turn down to medium-low speed and add the vanilla extract. Whisk for another 2 minutes. Turn the mixer off and fold the egg yolks into the mixture. Don’t over stir! In a separate bowl, combine flour and cornstarch. Sift into the egg mixture and fold in. Again, be careful not to overmix. Pour into the prepared cake tin. If you see any clusters of flour while pouring, lightly stir them in with a fork. Bake for 30-35 minutes or until a skewer inserted in the middle comes out clean (start checking at 25 minutes to be safe). When baked, immediately release from the tin and leave to stand on a wire rack with the baking parchment still on the bottom. Divide the cake in three parts horizontally.
  3. For the filling, whip up the whipping cream with the sugar and stabilizer. Divide in half and fold 80 grams of egg liqueur into one half. To assemble, first spread a thin layer of liqueur on the first cake layer, then spread half of the advocaat/cream mixture on top. Do the same for the second layer. Then cover the whole cake with the regular whipped cream using the palette knife. Fill a piping bag with a star nozzle with the remaining cream and pipe rosettes on top. Drizzle the remaining liqueur in the middle. Cover the sides of the cake with the chocolate shavings and sprinkle some on top. Top alternating rosettes with chocolate Easter eggs and you’re all set!


Easter Bunny Puff Pastry Tart

Easter Bunny Puff Pastry Tart | A Dutchie Baking


I can’t believe Easter is almost here! It feels like yesterday that I was baking Christmas cakes and cookies and now I have little lambs hopping around nextdoor and supermarkets are going crazy with everything Easter! The largest supermarket in the Netherlands, Albert Heijn, sells mini puff pastry easter bunnies which inspired me to make this larger puff pastry tart (I had some leftover pastry in the freezer so why not right? ;)). It makes a great Easter brunch or dinner dessert and serves about 4-6 people.

Just a few notes on the recipe: if your chocolate mixture shifts in the pan (for the chocolate cream) don’t panic! I just let it cool and added the whole shebang to the butter (in increments). It all turned out fine! Also, you can use any fruit you like to decorate, but I especially like the mango/chocolate combo. Can’t go wrong there!

Easter Bunny Puff Pastry Tart | A Dutchie Baking



Easter Bunny Puff Pastry Tart

Source: chocolate cream adapted from The Roux Brothers on Patisserie


250    grams puff pastry

65       ml double cream
50       grams sugar
40       grams cocoa powder or unsweetened bitter chocolate, chopped
100     grams butter, at room temperature

1/2     mango
2         strawberries
1         grape

1. Preheat the oven to 220C/430F.

2. To make the base: Roll (cold) puff pastry out on a lightly floured working surface to a rectangle 27x18cm. Cut an easter bunny shape out of the rectangle and transfer to a lined baking tray. Bake in the oven for 14 minutes or until well risen and golden brown. Carefully transfer to a wire rack and leave to cool completely.

3. To make the chocolate cream: put cream and sugar in a saucepan, place over high heat and bring to the boil while stirring continuously. Turn heat down somewhat once it’s boiling and leave to boil for 3 minutes. Take off the heat and add the cocoa powder or chopped chocolate and half the butter, a little at a time. Leave to cool completely. Once cool, beat the remaining butter for 3 minutes in an electric mixer until very light. Add the chocolate mixture a spoonful at a time while beating, and continue to beat for 5 minutes until it has an almost mousse-like texture.

4. To assemble: Transfer chocolate cream to a piping bag fitted with a round nozzle (I used Wilton #12). Pipe chocolate cream evenly onto the pastry base. Smoothen with a (palette) knife. Cut mango in slices, halve a strawberry to make a nose and cut small strips out of the strawberries to make the mouth and whiskers. Lastly, half the grape to make the eyes. Arrange neatly on the base. Enjoy!

Flamiche with Leeks and Brie + Easter Brunch

When you’re reading this, I’ll be packing for my patisserie trip to Paris! I’m so excited already. Of course I will document the trip carefully! Another French recipe today, to get in the mood. I’ve been so busy with uni lately that I haven’t gotten around to posting about Easter Brunch yet! We had brunch on Easter Monday, as my mom had to work on Sunday. This was only more convenient for me because it meant I had plenty of time to plan ahead and make this bake-a-palooza a success. I made the currant buns ahead and froze them on friday, then on the sunday I made the fougasses, the brioche dough and the shortcrust pastry for the flamiche of which I will share the recipe in this post. I got up at 9 on monday and baked everything left on the list. After all that I sure was hungry! 
Luckily, everything I made was really yummy and so everyone could have their fill. I had actually attempted to plait my brioche. The plaiting went well – but once the dough had risen again and had been baked the bread looked more like a monstrocity than a neat plait. So I sliced it up for the picture! Everything’s in the details! The recipe for the flamiche and the brioche came from Paul Hollywood’s book How to Bake which has some neat recipes which aren’t too difficult but really tasty. I’d actually expected it to be a bit bland, what with all the leek, but it was suprisingly hearty. And absolutely perfect for brunch! I imagine it would go over well at a picknick as well. Oh I wish more of my friends lived in the vicinity so I could organize picknicks all the time, eating outside is just the BEST. Do you like having picknicks? Or does the wildlife put you off it?

Flamiche with Leeks and Brie Recipe

Tools: a 23cm fluted loose-bottomed tart tin

Shortcrust Pastry:

250   grams plain flour
pinch of salt
125   grams unsalted butter, very cold, diced
2      medium egg yolks
50     ml water

1      medium egg + a splash of milk for egg-wash

25   grams unsalted butter
400  grams leeks, washed and sliced
4     medium egg yolks
300  ml double cream
pinch of nutmeg
sea salt and ground pepper, to taste
150 grams brie (or other well-flavoured cheese)

1. Make the pastry.
To make the pastry by hand: mix the flour and salt in a bowl and rub the (cold) butter into the flour until the mixture resembles fine breadcrumbs. Add the egg-yolk and, while mixing with your hands or fork, add the water until the mixture comes together into a dough. 

To make the pastry in a food processor: add the flour, salt and butter to the bowl of the food processor and whizz until the mixture looks like fine breadcrums. Add the egg yolk, and while the machine is running slowly add the water until the mixture comes together into a dough. 

Shape the dough into a ball, making sure not to overwork the dough. Flatten the ball into a disc shape, wrap in cling film and chill for at least 2 hours. 

2. Grease and flour the tart tin. Preheat the oven to 200C/390F.

3. Once chilled, roll the pastry out onto a lightly floured working surface into a large round. Line the tin with the pastry, but don’t cut away the excess pastry. Prick the pastry base all over with a fork, line the base with baking parchment and fill with baking beans/rice/dry beans. Blind bake the base in the oven for 10-12 minutes, then lift the baking parchment and baking beans out of the case, brush the base with the egg-wash and return to the oven for another 5-8 minutes. Leave to cool on a wire rack. Lower the temperature to 180C/360F.

4. Make the filling. Heat the butter in a large frying pan, add the leeks and sauté for 8-10 minutes. Take off the heat. Mix the egg yolks, nutmeg, cream, pepper and salt in a bowl. Slice the brie thinly.

5. Spoon the leeks over the cooled pastry case, then pour the egg mixture over the leeks. Place the slices of brie on top.

6. Bake in the oven for 30-40 minutes or until a good golden brown on top and set in the centre. You can eat the flamiche warm or cool!