Egg Liqueur - Calamansi Cake

Ingredients for the dough:

• 180 g flour
• 130 g Organic corn sugar from Frusano
• 100 g butter, soft
• 85 g Organic Filita dark chocolate from Frusano
• 6 eggs
• 3 tablespoons homemade egg liqueur with Organic corn sugar
• 1,5 teaspoon baking powder
• Salt

Ingredients for the cream:

• 500 g mascarpone (lactose-free if necessary)
• 400 ml whipped cream (lactose-free if necessary)
• 60 g Organic corn sugar from Frusano
• 3 tablespoons Calamansi fruit spread from Frusano
• 3 tablespoons homemade egg liqueur with Organic corn sugar
• 3 sheets of gelatine

Ingredients for the decoration:

• 250 ml whipped cream (lactose-free if necessary)
• 100 ml homemade egg liqueur with organic grain sugar 
• 50 g Organic Filita whole milk chocolate from Frusano
• 1 tablespoon homemade vanilla corn sugar
• 3 sheets of gelatine (optional)

Preparation:

1. Preheat the oven to 180 °C, top/bottom heat and prepare a cake ring (26 cm Ø).
2. First melt the Bio Filita dark chocolate in a bain-marie while stirring.
3. Next, separate the eggs and beat the egg whites with 80g organic corn sugar  until stiff. Put the egg white aside. Whip the butter, 50g organic corn sugar and 1 pinch of salt until creamy. Gradually stir the egg yolks into the butter mixture until a smooth cream is formed. Mix the flour with the baking powder and stir into the egg mixture together with the homemade egg liqueur and melted Bio Filita dark chocolate. Then carefully fold in the egg white.
4. Spread the dough into the springform pan and bake in the preheated oven on the middle shelf for 40-45 minutes. Let the base cool down, remove from the tin and then cut through horizontally twice.
5. Meanwhile, soak gelatine in cold water for the cream. Whip the whipped cream with organic corn sugar and then slowly stir in the mascarpone.
6. For the Calamansi cream: remove 1/3 of the cream into another bowl and add the Calamansi fruit spread. Set aside the remaining cream for the preparation of the advocaat filling. Squeeze out one of the softened gelatine leaves and warm it up in a pot at low heat. As soon as the gelatine is dissolved, stir in about 1 tbsp. of the Calamansi cream. Then stir the gelatine mixture quickly and evenly into the Calamansi-Cream.
7. For the advocaat liqueur cream: Warm the homemade advocaat liqueur, squeeze out the remaining gelatine and dissolve it in it while stirring. Add 1 tablespoon of the cream set aside to the gelatine in the pot and stir in. Beat the egg liqueur-gelatine mixture into the cream quickly.
8. Place the first pastry base back into the cake ring and spread with half of the advocaat cream. Place the 2nd cake base on top and fill with the Calamansi cream. Place the 3rd cake layer on top and spread the rest of the advocaat cream evenly over it and smooth it down. Then chill the cake for at least 2 hours, preferably overnight.
9. For the garnish, grate the Bio Filita milk chocolate with a potato peeler and whip the cream with the homemade vanilla granulated sugar until stiff. Carefully remove the advocaat cake from the ring and spread with half of the whipped cream. Then sprinkle the chocolate shavings on the cake rim. Fill the remaining cream into a piping bag with a medium perforated spout and squirt it onto the edge of the cake in patches. Spray another cream wreath in the middle of the cake and decorate with chocolate flakes. Finally, carefully spread the advocaat on the cake and leave it to cool for at least another hour.