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A close up of advocaat cake with advocaat cream and candy eggs.
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5 from 2 votes

Warninks Advocaat Cake

This advocaat cake is quick and simple to make. The sponge cake has a rich yet fresh flavour, a soft texture and it's topped with soft mounds of whipped cream spiked with Warninks advocaat. Dress this advocaat dessert up for any occasion, including Easter, birthdays, Christmas and summer garden parties.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: Worldwide
Diet: Vegetarian
Servings: 8
Calories: 436kcal

Equipment

  • 1 deep 7-inch (18cm) loose-bottomed circular cake tin

Ingredients

  • 120 g Butter softened
  • 75 g Light brown sugar
  • 75 g Caster sugar
  • 180 g Plain flour all-purpose
  • teaspoons Baking powder
  • 2 Eggs large, free-range
  • 2 teaspoons Vanilla extract
  • Zest of a lemon
  • 60 g Soured cream or Greek yoghurt
  • 2 tablespoons Milk

For the Toppings

  • 125 ml Double cream
  • tablespoons Warninks advocaat
  • 1 tablespoon Grated chocolate
  • 75 g Candy eggs

Instructions

  • Preheat the oven to 180C/ 350F/ GM 4. Grease & line the base and sides of the baking tin with baking parchment.
  • Cream the butter and sugar together using electric beaters until light and fluffy.
  • Add the eggs, one at a time, beating well between each addition. If the mixture curdles, don't worry, it will correct itself when the flour is added.
  • Mix in the vanilla extract, soured cream and lemon zest.
  • Sieve the flour and baking powder into the bowl. Fold in using a large metal spoon, scraping to the bottom of the bowl to ensure a good mix. Stop mixing when the batter looks smooth and no streaks of flour remain.
  • Transfer the batter to the baking tin and cook for around 35 minutes until a cocktail stick comes out clean.
  • Cool in the tin then remove and peel off the baking parchment.
  • Once the cake has cooled completely roughly chop the candy eggs (not too small)
  • Put the cream and advocaat into a bowl then beat until the cream reaches soft peaks.
  • Spread the cream over the top of the cake, leaving it in peaks, then scatter grated chocolate over it and finally top with the candy egg pieces.

Notes

  • Always use digital scales for the best results when baking - they give far more accurate results than cups or non-digital scales.
  • The oven must be preheated to the correct temperature before baking begins. If the oven is not hot enough when the cake enters the oven then it will not rise and bake as well as it should do.
  • This recipe calls for a deep 7-inch (18cm) circular tin. Differing sizes can be used but remember that using a smaller/ larger tin will affect the depth of the cake and also the cooking times.
  • Always grease and line your cake tin with butter and baking parchment, even if it is a non-stick pan. The parchment helps protect the edge of the cake from browning too much and makes it much easier to remove the cake from the pan.
  • The sponge cake can be made in advance (it can even be frozen), ready for topping with the advocaat cream and decorations just before serving.
  • Turn the recipe into advocaat cupcakes. Just divide the mixture between 12-15 cupcake wrappers and bake for around 20 minutes. Then top with the cream and your choice of decorations.
 
Storage Instructions
It's fine to store this advocaat cake at room temperature for a couple of hours. If it needs to be stored for longer, then the cake needs to be covered and stored in the fridge to keep the advocaat cream in edible condition.
Since the shells on the candy egg decorations may leak their colour over time, especially when refrigerated, it is best to add these at the point of serving.
Leftovers should be stored in the fridge regardless. Remember to take the cake out of the fridge 1-2 hours before eating to allow the sponge cake to come back to room temperature. The candy eggs won't look as impressive but will still taste fine

Nutrition

Calories: 436kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 148mg | Potassium: 170mg | Fiber: 1g | Sugar: 25g | Vitamin A: 742IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg