The word egg liqueur is offensive

Mrs. Schmidt, the Schweiger and the egg liqueur (with recipe for a cake)

June 1st, 2020 - by Hulda Hüftgold

Dear friends of good taste,
today I would like to tell you about Ms. Schmidt. Ms. Schmidt lived next door when we were children. She came from the Rhineland and came to the Black Forest because of love - because of Mr. Schmidt. I remember him as a rather grumpy man. It would not be an exaggeration to describe him as a passionate silence or, at the very least, as a temporary grumbler. Ms. Schmidt was different: She was evidently a cheerful person, blessed with cheerfulness and humor, as well as a kind of Catholic heartiness, which was manifested in the fact that she always dutifully attended church on Sundays and at the same time clearly gave the pastor her opinion when he did preached something that seemed too narrow-minded or stale.
For us children she was a very interesting personality and in one respect literally an exotic woman: the woman had very special culinary preferences. She was famous and notorious here for her penchant for sugar beet syrup and apple cabbage, which she smeared thickly on black bread. And then there were broad beans with bacon, all kinds of cabbage, potato pancakes with applesauce and - judged by us in a mixture of incredulous amazement and admiration for so much courage to voluntarily eat something so strange - black pudding meatballs with turnips, which they consider us Flönz or "Kölschen Kaviar" presented. One thing is certain: it is thanks to Ms. Schmidt that our culinary curiosity was awakened for dishes that were alien to us. So in this respect I can only say: Thank you, dear Mrs. Schmidt, God have you blessed and I hope that there are particularly good Flönzfrikadellen in your heaven.
Incidentally, there is one more thing that brings me to my recipe for today: There was a shelf at Schmidts' apartment in which Ms. Schmidt's actual elixir of life was kept. The eggnog. She liked to tip a glass of it - that too may have contributed to her cheerful disposition and her serenity. In memory of the funny Rhinelander, I have a recipe for an eggnog cake for you here today.

That comes in (26-sping shape):
For the dough:
5 eggs
90 g butter
80 g of sugar
1 packet of vanilla sugar
200 g ground hazelnuts
1 teaspoon Baking powder
1 tbsp cocoa powder
1 pinch of salt
For the filling:
600 g cream
2 packets of vanilla sugar
1 tablespoon of sugar
2 packets of cream stabilizer
300 ml egg liqueur
150 g dark chocolate

And this is how it's done:
The oven is preheated to 175 degrees circulating air.

The springform pan is greased.

Separate the eggs for the batter. Mix the butter, sugar and vanilla sugar with the mixer until creamy. Then gradually stir in the egg yolks. Mix the hazelnuts with the baking powder and cocoa powder and then stir everything into the butter mixture.
It is best to beat the egg white, the remaining sugar and the salt with the mixer until stiff and then fold into the mixture. Fill into the springform pan and bake in the hot oven for 20 to 25 minutes and then let this finished cake base cool down.

Beat the cream with the vanilla sugar, sugar and cream stiffener until stiff. Put 5 tablespoons of the stiff cream in a piping bag. Spread the remnants of the cream on the cooled base, then also coat the edge with cream. Use the piping bag to sprinkle the dots around the edge of the cake without any gaps.

Then slowly pour the eggnog in the middle of the cake and carefully distribute it within the whipped cream ring.

Finally, chop or grate the chocolate and distribute it on the edge of the cake and on the cake.


I wish everyone who would like to try this creamy sin a lot of fun and good luck.
Your Hulda Hüftgold, blessed in memory of Mrs. Schmidt



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