Egg liqueur Tart

Ingredients for Egg liqueur Tart

Instructions for Egg liqueur Tart

To prepare the Egg liqueur Tart recipe, please follow these instructions:

Butter, sugar, vanilla sugar and salt are whipped foamy.
The eggs are split and the egg yolks are whipped in the dough.
The chocolate is torn and the hazelnuts blend as fine as possible.
Both pieces are piped in the dough together with rum or sherry and baking soda.
The dough is poured into a spring form, lubricated and sprinkled with raspberries.
Bake in preheated oven at 175 degrees for 50 minutes.
Let the cake cool off and then poke with a fork.
Grease a good layer of jam over the cake and leave it so that it can pull into the cake.
Whip the cream and sprinkle the cream over the cake.
Open the spring shape and serve the cake on a dish.
The pieces must be laid down and poured with a good egg yolk (20%).

tips:
A cake we have had in Germany and tastes far better than you would think. Tip: Try replacing half of the nuts with almonds.