The Easter eggs dangling from forsythia branches are like a virtual family reunion across time and space. I would not want to trade them for any Fabergé eggs in the world. The oldest of these hollowed out eggs were painted by my mother’s cousin when she was a young girl in the 1950s. She lived with my mother and her family and that’s how they ended up in my mother’s possession.
When I was a child, every Easter my mother put the eggs on pussy willow branches in a large vase, and I admired them every year. There were at least a dozen eggs back then but only three have survived my parents’ multiple moves, and then mine across the Atlantic.
The Easter eggs I painted with finger paint in kindergarten are from the late 1960s, with a tiny paper flower at the top that has my last name on it written by the kindergarten teacher to make sure every child they took their own painted eggs home. Mine clearly show that I wasn’t much of an artist already then.
The newest painted eggs are from the first Easter with my new American family in 2001. Our daughter, the artist in the family, was eleven years old at the time. I cherish those Easter eggs as much as the others because we only painted Easter eggs together once. Life became too busy after that, between boarding school and college, she wasn’t home much and now she is grown and has lived on her own for several years.
My other German Easter tradition is making Advocaat (Eierlikör). Oddly I only started this after moving to the United States. As I wrote in a previous blog post, I did not even like Advocaat back in Germany.
Advocaat is not just for drinking, it is also delicious on and in cakes. This year I made a classic sponge-type coffee cake that is baked in a Gugelhupf mold.
In Germany it’s a very quick and easy cake because you can buy Advocaat in every supermarket. I make my Advocaat from scratch so it’s a bit more involved. The good thing however, is that there is plenty of Advocaat left over afterwards to sip with the cake, or drizzle some over a slice. The Gugelhupf tastes even better the next day.
Advocaat Coffee Cake (Eierlikörkuchen)
5 large eggs
1¾ cup (200 g) confectioners’ sugar, plus more for dusting
Pinch of salt
1 cup (220 g) canola oil
1 cup (250 g) Advocaat (find the recipe here)
2 teaspoons vanilla extract
2 cups + 3 tablespoons (8¾ ounces/250 g cake flour)
3½ teaspoons baking powder
1. Preheat the oven to 350 degrees F (180 degrees C). Grease a Gugelhopf form very well.
2. Beat the eggs, salt and confectioners’ sugar with an electric mixer at high speed until thick, about 8 minutes. Add the canola oil in a steady stream while beating for 2 minutes. Add the Advocaat and the vanilla and beat for 2 more minutes.
3. Mix the flour and the baking powder in a separate bowl. Sift it onto the beaten eggs and gently incorporate it into the dough with a whisk until well combined and no traces of flour remain.
4. Pour the dough into the prepared pan. Bake in the preheated oven for 60 minutes, or until golden brown and a tester comes out clean. Let cool in the pan for 10 minutes, then unmold onto a wire rack and let cool completely. Dust with confectioners’ sugar just before serving.
Makes 16 servings
April 17, 2017 at 5:20 am
I love advocat cake – always reminds me of my grandmother, who used to make it quite often!! It’s not that easy finding advocat in France, and I have made my own in the past – will have to dig out that recipe again! Definitely a cake which improves with age. My grandmother used to add chocolate chips to it when she felt like it – makes it even better to my mind – but there’s not a lot that chocolate can’t improve … 🙂
April 23, 2017 at 3:35 am
Hi Nadia! And thank you for your delightful/meaningful site! This comment isn’t directly about Easter eggs, or even your wonderful sounding cake, but I am unable to find how else to contact you. I’ve looked over many of your older posts and have signed up for email notifications of your site posts; so much to enjoy! Also, can’t wait to receive your book’s new version – am getting computer set up to receive it.
Am wondering if you have found good sources for heritage German plants/seeds, in your gardening experience. I am starting a seed-saving class, and would love to bring one or two actual indigenous German seed lines into my experience. Anything that would be representative of my German food heritage would be appropriate, if you might have any suggestions. I do like the idea of growing two or three of the herbs from your 7 herb line-up for Grune Sauce! Having grown a few of the listed herbs in the past, I look forward to bringing them into the soils I now have, but would love to start from actual German heritage seeds! (I have recently learned of my German ancestry and am immersed in connecting that cultural heritage into my life, and that of my gardening & seed saving.) Thank you for any suggestions! And for the time you give us all with your treasure of a site.
April 24, 2017 at 6:58 am
Thank you for your kind word, Katie. There is actually a “Contact me” form on the “About me” page: https://spoonfulsofgermany.com/about/. I have some follow-up questions about your search for German heritage seeds and will email you directly.
April 23, 2017 at 10:12 am
What a nice easter tradition. We have some wonderful eggs which were painted by my partner and some done my nephew when he was a small child. Sweet memories, sweeter than any advocat cake 😉
October 4, 2018 at 9:10 pm
Auch sehr gut wenn man Schockostreusel zum Teig hinzu fuegt !!