Captain’s Cake

This “Captain’s Cake” – or rather what I like to call a brilliant cake after it became such a hit at home 😉 – is reminiscent of tiramisu in many ways. It’s wonderfully creamy, chocolatey and coffee-infused, layered with sponge fingers, enriched with plenty of advocaat and finished with a cocoa. It’s just as indulgent and elegant as a celebration cake, making it perfect for adult gatherings. The name comes from “captain’s coffee” – coffee served with egg yolk foam and alcohol. And yes… this cake will warm you up just as nicely!

Ingredients for chocolate sponge:

• 3 large eggs
• 160 g caster sugar
• 75 ml water
• 75 ml vegetable oil
• 150 g plain flour
• 3 tablespoons cocoa powder
• 1 teaspoon baking powder

All ingredients should be at room temperature. Line a 24 × 35 cm baking tin.

Mix the water and oil in a cup. Whisk the eggs and sugar on high speed until pale, thick and fluffy – the mixture should triple in volume (about 7–10 minutes with a stand mixer or 10–15 minutes with a hand mixer). It should fall in a ribbon when lifted. Slowly pour in the water and oil while mixing. Sift in the flour, cocoa and baking powder, then gently fold until combined.

Pour into the tin, level and bake at 170°C for about 30 minutes, or until a skewer inserted comes out clean. Cool completely.

Ingredients for Advocaat cream:

• 700 ml milk
• 200 g sugar
• 8 g vanillin sugar
• 3 tablespoons plain flour
• 5 tablespoons cornflour
• 3 egg yolks
• 200 g butter
• 150 ml advocaat (egg liqueur)

All ingredients should be at room temperature.

Bring half the milk (350 ml) and half the sugar (100 g) to the boil. In a bowl, beat the egg yolks with vanilla sugar until pale. Add the flour, cornflour and remaining milk, mixing until smooth. Pour into the hot milk and cook, stirring constantly, until thickened. Once boiling, cook for about 1 minute. Remove from the heat and cover with cling film (touching the surface). Leave to cool completely without stirring.

Beat the butter with the remaining sugar until light and fluffy. Gradually add the cooled custard in three batches, mixing continuously. Add the advocaat and mix until smooth.

Additionally:

• 250 ml strong brewed coffee, cooled
• 140 g sponge fingers

Ingredients for cream topping:

• 500 ml double cream, chilled
• 2 tablespoons icing sugar
• cocoa powder, for dusting

Assembly:

Soak the sponge lightly with 3 tablespoons of coffee. Spread with ⅔ of the advocaat cream. Dip the sponge fingers in the remaining coffee and arrange them in an even layer over the cream. Spread with the remaining advocaat cream. Whip the cream with icing sugar until stiff peaks form and spread over the cake. Chill overnight in the fridge. Before serving, dust with cocoa powder.

Store in the fridge.

Tip: you can add 2 tablespoons of mascarpone to the whipped cream for extra stability.

Enjoy!

Adapted from Zjem to!