Eierlikörtorte – Traditional German Egg Liqueur Cake Recipe
Among the many delights of traditional German baking, few desserts are as elegant and beloved as the Eierlikörtorte. This decadent cake – infused with the golden richness of Eierlikör (German egg liqueur) – is a showpiece for holidays, birthdays, and family gatherings. With its moist sponge base, velvety cream layers, and glossy liqueur glaze, it’s a dessert that perfectly balances indulgence with sophistication.
The flavor of Eierlikörtorte is unmistakable: sweet yet balanced, creamy but not heavy, and gently perfumed with vanilla and rum from the liqueur itself. It’s the kind of cake that instantly transports you to a cozy German café, where slices are served with whipped cream and a steaming cup of coffee on porcelain plates.
In this guide, you’ll discover the story behind this traditional German egg liqueur cake, learn about the authentic ingredients that make it shine, and follow a step-by-step recipe to recreate it at home – just as it’s been baked for generations.
The Origins of Eierlikörtorte
The story of Eierlikörtorte begins with its key ingredient: Eierlikör, Germany’s creamy, custard-like egg liqueur. Popularized in the early 20th century, Eierlikör quickly became a symbol of German home baking and festive indulgence. Its smooth texture and warm, aromatic flavor made it a natural addition to cakes and desserts.
Bakers soon realized that Eierlikör could transform an ordinary sponge cake into something extraordinary. By adding it to the batter or layering it in creamy fillings, they created a cake that was both moist and fragrant – a true celebration of German craftsmanship in the kitchen.
Eierlikörtorte became especially popular in the 1950s and 1960s, when creamy tortes were fashionable for special occasions. It’s still a staple at Easter, Christmas, and birthdays, often served alongside Black Forest Cake or Bienenstich as part of a classic German Kaffeetafel (coffee table spread).
Today, Eierlikörtorte continues to represent the best of traditional German recipes: simple ingredients elevated by thoughtful technique and a touch of luxury.
This version of Eierlikörtorte combines a light sponge base with a creamy filling and a shiny Eierlikör glaze. Every layer complements the next, creating a cake that’s rich but balanced.
Ingredients (for a 26 cm / 10-inch springform pan):
For the Sponge Base
5 large eggs
150 g (¾ cup) granulated sugar
1 tsp vanilla extract or 1 packet vanilla sugar
120 g (1 cup) all-purpose flour
50 g (½ cup) cornstarch
1 tsp baking powder
1 pinch salt
For the Filling and Decoration
500 ml (2 cups) heavy cream (chilled)
2 tbsp powdered sugar
2 packets cream stabilizer (Sahnesteif) or 1 tbsp cornstarch
2 tbsp Eierlikör (for the cream)
100 g (3.5 oz) grated chocolate or chocolate shavings
For the Eierlikör Glaze
150 ml (⅔ cup) Eierlikör
2 tsp cornstarch (dissolved in 2 tbsp cold water)
Optional Decoration
Extra whipped cream for the border
Chocolate curls, grated chocolate, or almond slivers
Ingredient Notes:
Use homemade Eierlikör for a more authentic flavor (see our Eierlikör recipe).
The combination of flour and cornstarch makes the sponge light and airy.
Heavy cream provides richness; avoid substitutes for the best texture.
How to Make Eierlikörtorte (Step-by-Step Recipe)
Step 1: Prepare the Sponge
Preheat the oven to 175°C (350°F). Grease and line the bottom of a 26 cm springform pan with parchment paper.
Separate the eggs, placing yolks and whites in two large bowls. Beat the egg whites with a pinch of salt until stiff peaks form. In the other bowl, whisk the egg yolks with sugar and vanilla until pale, thick, and creamy.
Sift the flour, cornstarch, and baking powder together. Gently fold the dry mixture into the egg yolk mixture using a spatula, then carefully fold in the beaten egg whites in two additions. Avoid overmixing – you want to keep the batter light and airy.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before removing from the pan.
Step 2: Make the Cream Filling
In a chilled bowl, whip the heavy cream with powdered sugar and cream stabilizer until stiff peaks form. Gently fold in 2 tablespoons of Eierlikör and half of the grated chocolate.
Slice the cooled sponge horizontally into two even layers using a serrated knife. Place the bottom layer on a cake plate and secure a cake ring around it. Spread half of the whipped cream mixture evenly over the sponge.
Add the second layer on top and cover it with the remaining cream, smoothing the surface with a spatula. Reserve a small amount of cream for decoration if desired.
Step 3: Prepare the Eierlikör Glaze
In a small saucepan, gently heat 150 ml of Eierlikör over low heat. Stir in the cornstarch mixture and cook for 1–2 minutes, stirring constantly, until slightly thickened. Remove from heat and allow to cool briefly (it should still be pourable).
Pour the warm glaze evenly over the cake’s surface, tilting gently to spread it smoothly. The glaze will set to a glossy finish as it cools.
Step 4: Chill and Decorate
Refrigerate the Eierlikörtorte for at least 3-4 hours, or overnight if possible, to allow the flavors to develop and the glaze to firm up.
Before serving, remove the cake ring and decorate the edge with piped whipped cream rosettes. Sprinkle chocolate shavings or almond slivers around the sides, or top with chocolate curls for a festive finish.
How to Serve Eierlikörtorte
Eierlikörtorte is a true celebration cake – elegant enough for special occasions but simple enough to make at home. Traditionally, it’s served slightly chilled with a cup of coffee or tea as part of the afternoon Kaffeestunde (coffee hour).
Serving Tips:
Slice with a sharp, warm knife for clean cuts through the glaze.
Serve on chilled plates for a refreshing contrast.
For added presentation, drizzle a little extra Eierlikör over each slice before serving.
Pairing Suggestions:
Drinks: Enjoy with a small glass of Eierlikör or coffee topped with whipped cream. It also pairs beautifully with espresso or a mild dessert wine like Riesling Auslese.
Side Desserts: For a complete German dessert spread, serve alongside other classics like Black Forest Cake (Schwarzwälder Kirschtorte) or Bienenstich (Bee Sting Cake).
Eierlikörtorte also keeps well – store covered in the refrigerator for up to 3 days. The flavors often deepen after the first day, making it an excellent make-ahead dessert for gatherings.
Variations and Regional Twists
German bakers love to personalize their Eierlikörtorte recipes, resulting in delicious regional variations across the country.
Rhineland Style: A lighter version featuring sponge layers brushed with rum syrup before assembly.
Bavarian Style: Includes a layer of marzipan between the sponge and cream, adding nutty sweetness.
Modern Variations: Some versions replace the chocolate shavings with crushed amaretti or nuts for added texture. Others incorporate mascarpone or quark into the cream for a tangier filling.
For a contemporary twist, try a no-bake Eierlikörtorte made with a biscuit crust and cream cheese filling – a modern adaptation that’s perfect for summer celebrations.
Common Mistakes to Avoid
Overbaking the sponge: Keep it light and moist; dry sponge won’t absorb the cream well.
Using too much liqueur: A little goes a long way – too much can overpower the delicate flavors or cause the cream to loosen.
Pouring glaze too hot: Allow it to cool slightly before adding to the cake to prevent melting the cream layer.
Skipping the chill time: The cake needs time to set and develop its signature smooth texture.
Eierlikörtorte is more than just a cake – it’s a celebration of German baking tradition, combining rich flavor, delicate texture, and timeless elegance. From its humble sponge base to its glossy liqueur topping, every bite captures the essence of comfort and festivity.
Whether served at Christmas, Easter, or a family birthday, Eierlikörtorte never fails to impress. It’s the perfect example of how simple, high-quality ingredients can create something extraordinary – a cake that’s both nostalgic and modern, sophisticated yet deeply comforting.
So gather your eggs, cream, and Eierlikör, and bring a touch of German indulgence to your table. Once you taste that first silky, golden bite, you’ll understand why this cake has been cherished across generations.
Craving more German desserts? Explore our authentic recipes for Eierlikör, Black Forest Cake, and Bienenstich for the true taste of Germany’s sweet traditions.
