A cocoa sponge, delicate vanilla cream with egg liqueur, and a chocolate layer with sour cream create a delicious dessert full of bold flavors. These egg liqueur slices are perfect with coffee, for celebrations, or whenever you crave something sweet and a bit festive.
Preparation is divided into several simple steps. Just bake the sponge, cook a thick pudding base, and let each layer cool thoroughly. The finished cake is then stored in the fridge, ideally overnight, so it firms up and the flavors blend together. You can also use this recipe to make a cake instead of slices.
What You’ll Need
For the cocoa sponge:
- 1 egg,
- 1/2 cup sugar,
- 1 cup plain flour,
- 1/2 packet baking powder,
- 1/2 cup milk,
- 1/4 cup oil,
- 1 tablespoon cocoa.
For the egg liqueur cream:
- 300 ml milk,
- 1 vanilla pudding,
- 200 g butter,
- powdered sugar to taste,
- egg liqueur to taste.
For the chocolate layer:
- 2 sour creams,
- 1 bar of cooking chocolate.
Step-by-Step Preparation:
1. Whipping the base: Beat the egg with half a cup of sugar. Mix until well combined to create the base for the cocoa sponge.
2. Preparing the batter: Add the flour, baking powder, milk, oil, and cocoa to the beaten egg. Mix thoroughly so there are no lumps of flour or cocoa in the batter.
3. Baking the sponge: Pour the prepared batter into a baking tin and bake at 170°C for about 25–30 minutes. Check if it’s done with a skewer. If it comes out dry, remove the sponge and let it cool completely.
4. Cooking the pudding: Cook a thick pudding from 300 ml milk and one vanilla pudding powder. Let the pudding cool completely before combining with the butter, so the cream doesn’t curdle.
5. Whipping the cream: Beat softened butter with powdered sugar to taste. Gradually beat in the cooled vanilla pudding until you get a smooth and delicate cream.
6. Flavoring with egg liqueur: Add egg liqueur to the finished cream to taste and briefly beat again. Adjust the amount to how strong you want the egg liqueur flavor in the slices.
7. Spreading the cream: Evenly spread the egg liqueur cream over the completely cooled cocoa sponge. Smooth the surface so the chocolate layer will stick well.
8. Preparing the chocolate layer: Melt the cooking chocolate over a water bath. Once it’s liquid and smooth, immediately stir in the two sour creams. Mix thoroughly for an even consistency.
9. Finishing and chilling: Spread the chocolate mixture over the egg liqueur cream and smooth it out. Place the finished dessert in the fridge, ideally overnight, so all the layers can firm up.
Why the Sponge and Pudding Must Cool
Let the sponge cool completely before spreading the cream. If the base is warm, the butter cream would melt and the layers might not spread evenly.
It’s just as important to let the cooked pudding cool completely. Only then should you gradually beat it into the butter and sugar to create a smooth cream suitable for layering.
How to Let the Slices Set Properly
After finishing, the slices need enough time in the fridge. It’s best to prepare them the day before serving and let them chill overnight. This way, the cream and chocolate layer will firm up and the dessert will be easier to cut.
Final Tip
If you don’t want to make classic slices, you can use the same recipe to make a cake. Just keep the same order of layers: cocoa sponge, egg liqueur cream, and chocolate with sour cream. Add the egg liqueur to taste, so you can easily adjust its intensity.
