--- title: "Ajerkoniak Cake (Polish Egg Liqueur Cake)" url: /ajerkoniak-cake-polish-egg-liqueur-cake/ canonical_url: https://flowers-recipes.com/ajerkoniak-cake-polish-egg-liqueur-cake/ language: en alternates: pl: https://flowerek.com/tort-ajerkoniakowy/ de: https://barbaras-kochbuch.de/eierlikoertorte/ en: https://flowers-recipes.com/ajerkoniak-cake-polish-egg-liqueur-cake/ x-default: https://flowers-recipes.com/ajerkoniak-cake-polish-egg-liqueur-cake/ published: "2012-05-11" last_updated: "2012-05-11" type: recipe author: Basia prerequisites: - /category/baking-and-desserts/ - /category/cakes-and-tortes/ related: - /mini-lemon-coconut-cakes/ - /egg-liqueur-babka-babka-ajerkoniakowa/ - /christmas-apple-cake/ - /wafers-layered-with-dulce-de-leche/ categories: - "Baking & Desserts" - "Cakes & Tortes" - "Holiday Baking" tags: - cake - "layer cake" - easter servings: "12 servings" time: "~ 70 minutes + chilling time" rating: score: 8 best: 10 votes: 3 comments: 11 image: https://flowers-recipes.com/images/2012/05/tort-ajerkoniakowy2-230x150.jpg summary: "Delicate, creamy and, as you've probably gathered, slightly boozy. You can, or rather should, make it several hours (even overnight) ahead." --- # Ajerkoniak Cake (Polish Egg Liqueur Cake) Delicate, creamy and, as you've probably gathered, slightly boozy. You can, or rather should, make it several hours (even overnight) ahead. **This page in other languages:** [Polski (pl)](https://flowerek.com/tort-ajerkoniakowy.md) · [Deutsch (de)](https://barbaras-kochbuch.de/eierlikoertorte.md) **Published:** May 11, 2012 · **Author:** Basia · **Servings:** 12 servings · **Time:** ~ 70 minutes + chilling time · **Rating:** 8/10 (3 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Baking & Desserts](https://flowers-recipes.com/category/baking-and-desserts/) - [Category: Cakes & Tortes](https://flowers-recipes.com/category/cakes-and-tortes/) - [Mini Lemon-Coconut Cakes](https://flowers-recipes.com/mini-lemon-coconut-cakes/) — Tender mini lemon-coconut cakes dipped in white chocolate and rolled in shredded coconut. Perfect for Easter, and you ca - [Egg Liqueur Babka (Babka Ajerkoniakowa)](https://flowers-recipes.com/egg-liqueur-babka-babka-ajerkoniakowa/) — A moist, marbled Polish babka made with egg liqueur and a swirl of cocoa. Perfect for Easter or any Sunday table. - [Christmas Apple Cake](https://flowers-recipes.com/christmas-apple-cake/) — A festive cake that combines gingerbread with apple cake and whipped cream. It smells and tastes just like Christmas! - [Wafers Layered with Dulce de Leche](https://flowers-recipes.com/wafers-layered-with-dulce-de-leche/) — Wafers layered with dulce de leche: a tasty, easy alternative to the Easter mazurek. A perfect cake for busy people. ## Ingredients - 3 tsp instant coffee - 8 eggs - 170 g cane sugar - 170 g all-purpose flour - 1 tsp baking powder - a pinch of salt - 6 sheets of gelatin - 1 small organic orange - 300 ml ajerkoniak (Polish egg liqueur) - 300 g lean twaróg (farmer's cheese), the kind used for cheesecake - 150 ml heavy cream - powdered sugar - dark cocoa ## Instructions I won't write much about this cake, because you either like baked goods with alcohol or you don't. For me it was the perfect birthday cake, though it also works as a Sunday bake for guests or as an Easter cake. Ajerkoniak cake This cake is delicate, creamy and, as you've probably gathered by now, slightly boozy. You can, or rather should, make it several hours (or even a night) before serving. ![Ajerkoniak cake](https://flowers-recipes.com/images/2012/05/tort-ajerkoniakowy.jpg "Ajerkoniak cake") Ajerkoniak cake **Instructions:** Grease a springform pan about 24 cm in diameter with butter and dust it with flour. Preheat the oven to 180°C (350°F). Separate the whites of 5 eggs from the yolks. Dissolve the coffee in 3 tbsp of hot water, then add it to the yolks together with the sugar and beat until creamy. Sift the flour with the baking powder, add it to the yolk mixture and mix lightly. Beat the egg whites with a pinch of salt until stiff, then gently fold 1/3 of them into the yolk mixture. Finally fold in the rest of the whites, pour the batter into the pan and bake the cake for about 30-35 minutes on the middle rack of the oven. When it's done, take it out of the oven, let it "rest" for a moment, then remove it from the pan and cool it on a wire rack. Meanwhile, soak the gelatin in cold water until soft (about 10 minutes). Scald the orange with boiling water, then grate the zest and squeeze the juice. Separate the remaining 3 eggs as well. Put the yolks in a metal bowl and add 1 tsp of orange zest, 3 tbsp of juice and the ajerkoniak (Polish egg liqueur). Set the bowl over a pot of simmering water (a water bath) and heat the yolks with the liqueur, whisking constantly, until the mixture thickens to the consistency of a cream and turns a light cream color. Take it off the heat, squeeze out the gelatin and, stirring constantly, mix it into the mixture, then set the cream aside to cool for about 5 minutes. After that, add the twaróg (farmer's cheese), stir, and put it in the refrigerator for about 30 minutes, until the mixture sets a little. Whip the cream until stiff and gently fold it into the egg mixture, adding a little powdered sugar to taste if you like. Cut the sponge cake in half horizontally and fill it with the cream, then leave it in a cool place for at least an hour, ideally 3. Before serving, dust it with cocoa mixed with powdered sugar. Enjoy! Source: EatSmarter 2/2012 ## Comments (11) - **zauberi** · 2012-05-11 06:12 This little cake must be delicious :) yum - **mojetworyprzetwory** · 2012-05-11 06:16 I love it, it must taste amazing, because it looks amazing ;) - **Asiek** · 2012-05-11 08:52 It looks fantastic. It must taste incredible! - **flowerek (Author)** · 2012-05-11 20:46 · reply You're right, the cake was excellent :) - **Iwona [Escapade Gourmande]** · 2012-05-11 10:35 Wow, it looks great… it's nice that the sponge is coffee-flavored, because that probably keeps the cake from being too sickly sweet. Saving it!! - **flowerek (Author)** · 2012-05-11 20:48 · reply Thank you :) The cake really wasn't sickly sweet at all. Coffee and advocaat go together great. - **bartoldzik** · 2012-05-11 18:47 I'm not a big fan of sweets without fruit, but this cake is calling me from far away. Coffee, twaróg and advocaat – it must be delicious and I have to eat it :-) - **kulinarne-smaki** · 2012-05-11 20:08 I'm sure I would like it - **flowerek (Author)** · 2012-05-11 20:50 Bartoldzik, oh it was delicious :) Kulinarne-smaki, as long as you like coffee and egg liqueur, you'd definitely like this cake :) - **Bożena** · 2012-05-12 21:29 Wow.. it looks so delicious… I have to make it sometime.. thank you for adding the recipe to the event. - **Anna R.** · 2013-03-01 20:53 I'm sure it's delicious, but also labor-intensive! --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)