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ECKES Edler Eierlik√∂r ‚Äď Cheese Cake

ECKES Edler Eierlik√∂r ‚Äď Cheese Cake ... Open recipe PDF ...
800
485
170
-240
80
0
800
480
32
-355
120
0
720
430
170
-240
80
0
720
430
58
-400
120
0
650
380
170
-240
80
0
650
380
125
-330
80
0

Case

  Ingredients
oil
1 large freezer bag
200 g of whole-grain butter cookies
125 g of butter
1 table spoon of sugar

Preparation:
Grease the bottom of a spring-form baking tin (26 cm √ł) with oil. Put the cookies in a freezer bag, close it and crumble the cookies with a roll. Melt the butter and mix it with the cookie crumbs and 1 table spoon of sugar. Put the crumbs into the tin and press to form a smooth case. Put it in the fridge for about 30 minutes.

68
72
81
41
72
25

Cream

  Ingredients
f√ľr ca. 8 Portionen
300 g of double cream cheese
100 g of sugar
1 pinch of salt
1 pack of vanilla sugar
1 table spoon of flour
100 ml of ECKES Edler Eierlikör
2 eggs (class M)
250 g of mascarpone

Preparation:
Whisk the cream cheese, 100 g of sugar, 1 pinch of salt and vanilla sugar for 3 ‚Äď 4 minutes until creamy. Stir in flour and 100 ml of ECKES Edler Eierlik√∂r plus eggs and finally the mascarpone. Pre-heat your oven (electric stove: 150¬įC/convection: 125 ¬įC/gas: see manufacturer‚Äôs instructions). Seal off the spring-form baking tin with foil. Put the cheese mixture on the dough and smoothen. Put the tin on the oven‚Äôs grease pan. Pour in boiling water until the tin is one-third full. Bake for 60‚Äď65 minutes. Take out of the oven and remove the film. Let cool down on a cake grid for 2 hours and remove the cake from the tin.

60.5
65.5
74.5
33.5
65
12

Topping

  Ingredients
f√ľr ca. 8 Portionen
200 g of whipped cream
ECKES Edler Eierlikör

Preparation:
Whisk the cream until stiff and spread it on the cake loosely. Put in the fridge for about 30 minutes. Cut the cake and prior to serving it pour 1 table spoon(ca. 20 g) of ECKES Edler Eierlikör on top of each piece.

55
58
68.5
26.5
65
15
biskuitkuchen

Biscuit Cake with Cream and Berries

Biscuit Cake with Cream and Berries ... Open recipe PDF ...
730
390
120
-180
80
0
730
390
85
-188
60
0
630
365
195
-335
90
0
630
365
132
-325
80
0

Biscuit dough

  Ingredients:
3 eggs
60 g of sugar
90 g of flour
16 g oil
1 pack of vanilla sugar
1 pinch of salt
1 lemon

Preparation:
Pre-heat oven to 180¬įC. Separate eggs. Whisk egg-white stiff with 1 pinch of salt. Whisk yolks with sugar, vanilla sugar and grated lemon peel until frothy. Fold in the beaten egg-white and strain the flour over it while folding it in with oil. Put the mixture onto a tin covered with baking paper and bake for 20 minutes. As soon as it has turned golden, take the dough out of the oven and let it cool down on a cake grid.

68
55
71
36
68
35

Cream

  Ingredients:
200 g of cream
200 g of sour cream
200 g of cr√®me fra√ģche
100 ml of ECKES Edler Eierlikör
4 table spoons of sugar
1 lemon
1 pack of vanilla sugar
1 pinch of salt

Preparation:
Whisk the cream together with 2 table spoons of sugar until stiff. Mix the cr√®me fra√ģche and sour cream with grated lemon peel, the juice of half a lemon, vanilla sugar, 2 table spoons of sugar, 1 pinch of salt and ECKES Edler Eierlik√∂r. Fold in the cream and put it in the fridge.

45
56
69
12
64
13

Decoration

  Ingredients:
berries
mint

Preparation:
Now spread the cream onto the biscuit and garnish it with berries and mint leaves.

45
56
69
12
64
13
cupcake

ECKES Edler Eierlikör-Chocolate Cupcake

ECKES Edler Eierlikör-Chocolate Cupcake ... Open recipe PDF ...
740
180
165
-120
80
0
740
180
60
-83
60
0
490
90
165
-110
80
0
490
90
55
-85
30
0

Dough

  Ingredients
4 eggs
125 g of sugar
1 table spoon of vanilla sugar
75 g of flour
20 g of cornflour
30 g of cocoa powder
50 g of ground hazelnuts
2 cl of rum

Preparation:
Put paper liners into a muffin tin‚Äôs troughs. Pre-heat your oven to 180¬įC (convection). Separate the eggs. Whisk the egg-whites until stiff, while putting sugar and vanilla sugar in. Fold in the yolks. Mix the flour, cornflour and cocoa, strain and add it all to the egg mixture together with the nuts and the rum. Fold in. Put the dough into the liners, smoothen and bake for ca. 25 minutes (don‚Äôt forget to apply the stick test!). Take it out of the oven, out of the troughs and let it cool down on a cake grid.

62
30
76
15
66
20

Topping

  Ingredients
100 ml of cream
150 g of white chocolate
5 table spoons of ECKES Edler Eierlikör
70 g of butter
125 g of dark (55 % ) chocolate coating

Preparation:
Chop the white chocolate. Boil up the cream, pour it over the chocolate and melt it while stirring. Fold in the ECKES Edler Eierlikör and let the cream rest for 4 hours. Add pieces of butter to the chocolate cream and fold in, Put the cream into an icing bag with a large star-shaped nozzle and use it to form a rose on top of each muffin. Put in the fridge for 1 hour. Melt the coating and put 1 to 2 table spoons of it on top of each cupcake and let set.

41
17
55
4
45
8
torte

ECKES Edler Eierlikör- Cake

ECKES Edler Eierlikör- Cake ... Open recipe PDF ...
650
220
210
-160
100
0
650
220
140
-168
90
0
500
175
215
-180
90
0
500
175
155
-175
90
0
410
140
130
-167
60
0
410
140
105
-160
50
0

Biscuit

  Ingredients
80 g of cooking chocolate
80 g of butter
5 eggs
80 g of sugar
1 pack of vanillin sugar
200 g of nuts, ground
50 g of cocoa
2 tea spoons of baking powder

Preparation:
Chop the cooking chocolate and melt together with the butter while stirring. Let it cool down. Separate the eggs. Whisk the egg-white until stiff before adding sugar and 1 pack of vanillin sugar and yolks. Fold it all in. Then add the chocolate-butter mixture and fold in. Mix the nuts, cocoa and baking powder, strain the mix onto the egg foam and fold in. Grease the bottom of a spring-form baking tin (26 cm √ė) and fill in the biscuit mixture. Smoothen it. Bake in a pre-heated oven (electric stove: 175 ¬įC/convection: 150 ¬įC/ gas: level 2) for ca. 30 minutes. Remove the biscuit case from the rim of the spring-form baking tin with a knife and let cool down on a cake grid (for at least 2 hours). Cut the chocolate biscuit horizontally once and put one half into the spring-form baking tin. Spread the egg liqueur cream onto the bottom case and cover it all with the other case.

54
34
72
16
66
15

Cream cream filling

  Ingredients
3 leaves of gelatine
150 ml of ECKES Edler Eierlikör
400 g of cream
1 pack of vanillin sugar

Preparation:
Soak 3 leaves of gelatine in cold water, press and dissolve with 150 ml of ECKES Edler Eierlikör. Whisk 400 g of cream and 1 pack of vanillin sugar until stiff. As soon as the egg liqueur starts to set, gently stir in the cream.

44
28
60
7
55
8

Topping

  Ingredients
3 leaves of gelatine
100 ml of ECKES Edler Eierlikör
100 ml of cream


Preparation:
Soak 3 leaves of¬ gelatine in cold water, press and dissolve in 3 table spoons of ECKES Edler Eierlikör. Mix with the rest of the ECKES Edler Eierlikör. Spread the ECKES Edler Eierlikör over the cake and put in the fridge for another 30 minutes. Whisk 100 ml of cream until stiff and garnish the cake with it.

38
18
45
4
43
5