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Sunday, January 29, 2012

Eierkoeken

Egg cakes are large, yellow, sweet, soft, round and slightly domed cakes. You can eat them plain, or spread with butter and sugar on the flat side, like they do in the province of Brabant. Or stick two together, sandwich style, with whipped cream and serve them with fresh strawberries. You can eat them for breakfast, for lunch, as a snack or as a late-night-i-don't-want-to-eat-anything-heavy-snack. Which, in that case, you should have two. Seriously.

1/3 cup of sugar

1 envelope of vanilla sugar

3/4 cup of all-purpose flour

1 teaspoon baking powder

1 pinch of salt

Heat the oven to 375F. In a bowl, sift the flour with the baking powder and the salt. Fold it carefully into the egg mix. Try to mix it in within ten strokes: you are trying to keep as much air as you can in the batter. Cover the bowl with a towel for a good five minutes and in the meantime prepare a baking tray with a sheet of parchment paper or a silicone mat.

It takes a little bit of practice to recognize the exact right moment, but there is no loss: even a little crunchy, the eierkoeken taste great and will, if stored in a plastic bag after they've cooled, soften up the next day. If you baked them so hard they've lost all moisture, store a slice of bread with the eierkoeken. They will have absorbed the moisture from the bread and softened.

17 comments:

Oooohhh moet ik zeker eens maken. Ben dol op eierkoeken. Lekker voor het ontbijt :)

Ja, lekker, hoor! I've never made them myself. Gotta try it!

Lekker! Have you ever made reuze mergpijpes? They are my favourite.

I dont know what i did wrong but it turned into a bread like something hahahaha

Hi there! The ingredients list asks for 3/4 cup flour but further down the instructions read to add 2 teaspoons of baking powder to 1 3/4 cups of flour. Can you tell me the correct amount of flour for the recipe please? Thank you!

I'm such an "oen"! Good catch, the correct amount is 3/4 cup. I'll correct it in the text. Thank you!

Smaak was goed maar ze waren te plat.Hoe komt dat?

Dag Yvonne, kun je me zeggen of je zelfrijzend meel hebt gebruikt of gewoon meel met bakpoeder? Alvast dank!

Smaak was goed maar ze waren te plat.Hoe komt dat?

Tastes really good, but had the same problem as Yvonne they where flat. Looked good in the beginning but the last 5 minutes of baking they went all flat. What went wrong?

Hello Ester, would you let me know if you used selfrising flour or regular flour with baking powder? Thank you!

I used selfrising flour.

I used regular flour with baking powder

Thank you ladies! I am retrying the recipe today with both options to see where it could go wrong - thank you for letting me know and I will keep you posted.

Thanks Nicole I will try them again to.Wil je ook even laten weten dat ik je blog helemaal geweldig vind.

Here are the findings: I tried with both self-rising and with baking powder. Both spread out way too much toward the end and fell flat. Not sure why it worked before? So. I reduced the sugar to 1/3 cup, and omitted the salt: not completely, but I took a pinch between thumb and index finger. (Sugar causes spread, and salt breaks down the eggs). With 2 eggs, 3/4 cup of self-rising, one envelope of vanilla sugar and a pinch of salt, I had great eierkoeken - but a little flatter than I wanted! Then I tried the baking powder recipe, but reduced it to 1 tsp per 3/4 cup flour and only a pinch of salt and got equally good results flavorwise. However, these eierkoeken had significantly more height. Both recipes worked fine after the alterations. I also found that working the flour into the eggs needed to be done carefully, by hand, and preferably within 10 strokes so as to keep most of the air. Hope this helps!

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Easy Egg Liqueur (Advocaat, Eierlikör)

Inspiration: As the child of European parents, I learned to sip Advocaat egg liqueur responsibly at a relatively young age. As an adult I never once bought Advocaat — it was too much a costly extravagance. But still, those bottles of opaque golden goodness continued to beckon at me sideways from the shelves whenever I entered a liquor store.

According to Wikipedia, Advocaat has its origins in the Dutch-inhabited regions of South America, where historically the liquor was thickened with avocados. (Hence the name!) Also known as Eierlikör in Germany, this creamy sweet, eggy and strongly alcoholic drink now has much wider-reaching appeal. And Thermomix fans can make it at home, quickly and easily, at great savings in price.

All memories of Advocaat came flooding back recently, when I watched Matthias making Eierlikör for a German-language Thermomix video demo on YouTube. Too easy! But a quick translation of the German recipe (Thermomix cookbook version) brought my enthusiasm to a screeching halt. The list of ingredients called for “Doppelkorn” alcohol not available here in Canada. Research indicated that rum and whisky are sometimes substituted — but these would not quite match the authentic Advocaat flavour remembered from my youth. (Rum would make it feel more like eggnog, and that’s just not Advocaat.) Using a potent vodka (Absolut 100) at 50%ABV, became the best option.

I’ve read that some people serve extra thick egg liqueur as a form of dessert, with the addition of whipped cream. If you end up with a surplus, there are recipes for Egg Liqueur cake, and Advocaat is commonly used in cocktails. But to me, egg liqueur it is simply an indulgent drink for times when a bit of indulgence is just what you need. To be sipped lightly — so you can really appreciate how the silky texture of combined flavours plays on the tongue so delightfully. Do not be fooled by its pretty appearance though because this Thermomix golden egg liqueur is potent.

Egg Liqueur (Advocaat, Eierlikör)

8 egg yolks (use highest quality eggs for best colour & flavour)

250 g cream (I used 10% coffee cream)

250 g Absolut 100 vodka (Doppelkorn or similar)

1 vanilla bean (use only the sticky scrapings from inside the bean) If you don’t have vanilla beans at home, you can substitute some of the sugar above with vanilla sugar.

Combine all ingredients in Thermomix. Cook 8 minutes/70°C/speed 4 . Can be served warm, or cold. Transfer to a bottle and keep refrigerated. Fresh, thick egg liqueur will become thinner when cold. Perfect.

See 24 comments from people who cook with Thermomix:

Thanks, Helene, for showing us another way that Thermomix can save us money and pay for itself!

You are most welcome… it was very much my pleasure to do this one ;-)

I am so glad you posted this. I got a recipe so similar from Monika from Germany – made it, loved it and lost it. Have tried to get it since!

Have you published your paneer recipes? Will you? I will now look. I am very interested in everything you do, always, as it is always TOP NOTCH!

Paneer? Helene has paneer recipes? I am with you Valerie. Where are they?

Oh oh I think this Advocaat has potential as I already make my own Vodka at 50%. We also have local Vanilla Beans in Far North Queensland.

Thanks Valerie — The paneer recipe is now here

Gretchen, you make your own vodka! Well then, making the Advocaat would pay off even more for you… I had to pay “through the nose” as we say here, for that bottle of high proof Absolut vodka.

There is a recipe for paneer in our UK recipe book “Fast and Easy Indian Cooking” – it’s very easy too.

Hi Janie: Good to know — as always, thanks for the tip. People who order the book Fast and Easy Indian Cooking from their Thermomix demonstrator/consultant or distributor will get your paneer recipe (and more), and they won’t be needing to read this one. :-)

Thank you so much Helen for posting this recipe! I was looking all over the place for a way to sub the “Doppelkorn!” This is going to be a lot of fun!

THIS brings back memories! As a child, I would see this bottle, and the meer “thought” of an “egg liqueur” would make me physically ill… Untl one day (true story!”, I drank some not realizing what it was – and flipped out over how good it tasted! It’s almost like a sweet, vanilla, egg-nog taste. Oh my gosh it’s WONDERFUL! (And I am not that big on alcholic drinks, LOL LOL LOL!! It’s very addicting! LOL

Gosh this looks so easy used to make it years ago but using brandy thanks Helene

Hi Jan — you are most welcome ;-)

hi helper thank you for the memory you just broth back to me you see I was born and raised in Germany and eierlicoir was a staple in my house my mom backed a lot and we sipped it on special holiday’s to finds a recipe for it is awsome

Ja Sabine, das smeckt ;-)

Thanks so much for this recipe. I had 4 yolks so halved the ingredients. I also used coconut cream instead of cream and coconut syrup instead of sugar to give me a dairy free, low gi version. Wow, so good and not at all coconut-y.

oh my goodness why have I only just seen this recipe now Helene. :)

Guess what I’m doing this weekend… Gefeliciteerd!

Toll! Danke fuer das Rezept! Das bringt auch bei mir Kindheitserinnerungen zurueck! Hier in UK habe ich auch jahrelang auf (selbstgemachten) Eierlikoer verzichten muessen, weil es hier keinen Doppelkorn oder Primasprit gibt. Ich werde das auf alle Faelle mal mit Vodka versuchen. Aber wie mache ich nun die Schokobecher? Ohne die geht’s doch nicht! ;) Den Eierlikoer daraus zu trinken, ihn auszulecken und dann anzuknabbern war doch ein Genuss!! :)

This sounds wonderful! Does anyone have any idea how long this will keep in the fridge for if I am making it to get out as gifts?

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[…] Easy Egg Liqueur (SuperKitchenMachine) – for adults who don’t have enough decadence in their day (!) […]

[…] recipe for homemade advocaat is here but you may adapt it to use your existing food processors from […]

[…] Easy Egg Liqueur (SuperKitchenMachine) — for adults who don’t have enough decadence in their day (!) […]

[…] Advocaat is an accustomed taste – Egg Liqueur – but it’s a great talking point for a gift […]

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Our mission statement is 'breeding a reputation, not resting upon one' and to achieve this, we promise to deliver the highest quality hatching eggs, at competitive prices, from the most bio-secure production farms in Europe.

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