Egg Liquor Cake
The cake part is an egg liquor flavor. Germans love egg liquor, especially the homemade version on Easter. I know this may seem weird to Americans. We think of egg liquor as eggnog, which is reserved exclusively for Christmas celebrations. Regardless, I have included a recipe below for homemade egg liquor. However, this recipe would work just as well with your favorite cake recipe. Vanilla, chocolate, white cake? Whatever you like. Also, for a shortcut, use a boxed cake mix. Go ahead. I won’t tell.
Start with an ordinary bundt pan. After baking the cake, trim off the top enough so it will sit flat on a plate when inverted. Before frosting a cake, most times I place the cake on its serving platter and tuck wide strips of parchment paper around the bottom, forming a circle. Then I can frost and decorate without worrying about dirtying the cake plate. Excess frosting, decorations, etc., fall onto the parchment, and when removed, I’m left with a clean surface around the cake.
You can also add some lemon flavoring, lemon zest to the frosting, or any other flavor you like to decorate this Easter Bird’s Nest Cake. Next time, I will tint the frosting on this Easter Bird’s Nest Cake a pretty pastel color. Or maybe experiment with a combination of colors.
I filled the cake with speckled malted milk eggs. You can also use jelly bean eggs or pretty foil-covered chocolate eggs. Oh, and the picture above of me frosting the cake on the cake stand is wrong. The correct instructions are in the directions below. Do as I say and not as I do.
Easter Bird's Nest Cake
Ingredients
Egg Liquor Cake:
- 2+ 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1+ 1/4 cups white granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup egg liquor
- 1 cup sunflower oil
Vanilla Buttercream:
- 1 cup unsalted butter at room temperature
- 3-6 cups powdered sugar
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
For Decoration:
- 1+1/2 cups shredded coconut
- 1 package malted milk eggs, jelly bean eggs, or a mixture of both.
Instructions
Make the Cake:
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Preheat the oven to 350°F. Grease and flour a medium-sized bundt pan.
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Whisk together the flour, baking powder, and salt. Set aside.
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Beat the eggs and sugar together on a medium-high speed until creamy.
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Beat in the vanilla, then the egg liquor and sunflower oil.
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Turn the mixer speed down to low and add the flour a bit at a time until just combined.
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Pour the batter into the prepared bundt pan.
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Place the pan in the oven and bake for 45 minutes or until a knife inserted into the middle of the cake comes out clean.
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Let the cake cool in the pans for 20 minutes before removing.
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Transfer to a wire rack fitted over a baking sheet lined with parchment paper. Let cool completely.
Make the Buttercream:
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Place the butter, 2 cups of the powdered sugar, and the milk in a mixer and cream together.
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Mix in the vanilla extract.
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Add the remaining powdered sugar, 1/2 cup at a time, until combined. If the mixture is too liquid, add more powdered sugar.
Assemble the Cake:
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Use a serrated knife to trim off the top of the cooled bundt cake. You'll want to flatten it out to help it stand up when inverted.
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Place the trimmed cake upside down on a cake serving plate. The wider side should be on top.
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Place wide strips of parchment paper under the edges of the cake, forming a circle around the bottom.
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Spread a thick layer of frosting on top of the cake. Make sure you cover the insides of the opening in the middle.
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Use the frosting to fill in the ridges or indents left by the bundt pan to create a smooth shape.
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Sprinkle the shredded coconut over the top and use your palms to press it into the sides of the frosted cake, covering it completely. Remove the parchment paper and use it to gather up the fallen coconut.
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Transfer the cake to a cake stand or serving plate.
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Fill the opening in the center of the cake with the candy eggs and serve.
Homemade German Egg Liquor
Ingredients
- 1 vanilla bean pod or 1/4 teaspoon vanilla bean paste
- 6 large egg yolks
- 1+ 1/2 cups powdered sugar
- 12 ounces sweetened condensed milk
- 1 cup white rum
Instructions
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Use a small sharp knife to slit the vanilla bean lengthwise and scrape out the vanilla beans.
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Place the vanilla beans or vanilla bean paste, the egg yolks, and the powdered sugar in a mixer fitted with a whisk attachment. Beat until creamy, about 5 minutes.
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Add the condensed milk and white rum and beat until combined.
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Transfer the mixture to a double boiler. If you don't have a double boiler, place a smaller saucepan inside a slightly larger one that is filled with one inch of water. Place the mixture in the smaller pan to heat.
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Beat the mixture over medium to low heat with a whisk until thick and creamy. About 6 - 8 minutes. Be careful not to let the mixture boil.
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Transfer the egg liquor to a bottle. Seal and chill until ready to drink.
So, do you like this Easter Bird’s Nest Cake? Then also check out some of these other delicious recipes:
EGG LIQUOR CHOCOLATE TRUFFLES
STRAWBERRY GUGELHUPF
CHOCOLATE EGG LIQUOR GUGELHUPF
1 comment
This looks so pretty and yummy. I love it when you mess up it makes for an interesting outcome!! Thanks for sharing…