Nordgold Advokat Produktbild
Nordgold
Advokat
14% AbV
0,7l0,35l0,1l
Nordgold Exquisit Produktbild
Nordgold
Exquisit
20% AbV
0,7l0,2l
Nordgold KaffeEi Produktbild
Nordgold
KaffeeEi
15% AbV
0,5l
Nordgold SchokoEi Produktbild
Nordgold
SchokoEi
15% AbV
0,5l

Utmost pleasure

Nordgold egg liqueur
This is what connoisseurs like. Serve it neat or mixed, to refine desserts or spice up vanilla ice cream.

Nordgold KaffeeEi and Nordgold SchokoEi
Do also try these two variations on our popular Nordgold egg liqueurs. Be surprised and thrilled by their seductive and full-bodied but mild chocolate and coffee flavours.

Our tip
Nordgold egg liqueurs are ideal for self-made cakes – for adults only, of course. Enjoy our delicious recipes!

Egg liqueur punch
Ingredients:
  • 1 bottle of Nordgold egg liqueur Advokat or Exquisit
  • 1 bottle of sparkling wine
  • 2l of orange juice
  • ...
Fill all ingredients in a punchbowl except the sparkling wine. Add tinned fruits incl. the juice. Put in the fridge for at least 2 hours and top...
Royal Fizz
Ingredients:
  • 4 cl of Nordgold egg liqueur Advokat or Exquisit
  • 3 cl of Nordbrand Weizenkorn
  • Juice of one orange
  • ...
Fill all ingredients except the soda water into a shaker and shake, then pour into a long drink glass. Top up with cold soda water, add a...
Raspberry cake with egg liqueur cream
Ingredients:
  • 8 table spoons of Nordgold Advokat or Exquisit
  • 125g of butter
  • 125g of sugar
  • ...
Dough:
Whisk butter, sugar, vanilla sugar and salt, fold in eggs, mix flour, nuts and baking powder and fold in. Fill into baking dish and bake at...
Egg liqueur poppy-seed muffins
Ingredients:
  • 100 ml of Nordgold egg liqueur Advokat or Exquisit
  • 130g of butter
  • 100g of sugar
  • ...
Dough:
Grease and flour muffin dish or plate. Pre-heat the oven at 180°C (top/bottom heat) or 160°C (convection).Stir butter smooth in a bowl,...
Egg liqueur Gugelhupf
Ingredients:
  • 1/4 l of Nordgold egg liqueur Advokat or Exquisit
  • 5 eggs
  • 345g of icing sugar
  • ...
Dough:
Whip eggs with the icing sugar (220g) and the vanilla sugar until they form a thickened white cream. Stir in oil. Pour in Nordgold egg...
Chocolate egg liqueur cake
Ingredients:
  • 1/4 l of Nordgold egg liqueur Advokat or Exquisit
  • 150g + 1 table spoon of sugar
  • 3 packs of vanilla sugar
  • ...
Dough:
Separate eggs, whisk egg white and 5 table spoons of water until stiff, add sugar (150g) and vanilla sugar, stir in egg yolks, mix flour,...
Egg liqueur punch
Ingredients:
  • 1 bottle of Nordgold egg liqueur Advokat or Exquisit
  • 1 bottle of sparkling wine
  • 2l of orange juice
  • 1 tin of tangerines
  • 1 tin of pineapple
That's how it's made

Fill all ingredients in a punchbowl except the sparkling wine. Add tinned fruits incl. the juice. Put in the fridge for at least 2 hours and top up with cold sparkling wine shortly before serving.

Royal Fizz
Ingredients:
  • 4 cl of Nordgold egg liqueur Advokat or Exquisit
  • 3 cl of Nordbrand Weizenkorn
  • Juice of one orange
  • Soda water
  • Ice cubes
That's how it's made

Fill all ingredients except the soda water into a shaker and shake, then pour into a long drink glass. Top up with cold soda water, add a cocktail cherry and put an orange slice on the rim. Serve bubbly with a drinking straw.

Raspberry cake with egg liqueur cream
Ingredients:
  • 8 table spoons of Nordgold Advokat or Exquisit
  • 125g of butter
  • 125g of sugar
  • 2 pack of vanilla sugar
  • 2 pinches of salt
  • 3 eggs
  • 200g of flour
  • 50g of ground hazelnuts
  • 1 tea spoon of baking powder
  • 250g of raspberries
  • 400g of whipped cream
  • 2 packs of whipping cream stiffener
That's how it's made

Dough:
Whisk butter, sugar, vanilla sugar and salt, fold in eggs, mix flour, nuts and baking powder and fold in. Fill into baking dish and bake at 200°C for ca. 40 minutes.

 

Topping:
Half the flan case, stir whipped cream (with vanilla sugar, whipped cream stiffener) and 6 table spoons of Nordgold egg liqueur and cover the case with it. Put second half of the case on top, spread the rest of the cream and sprinkle 2 table spoons of egg liqueur on top. Garnish with raspberries.

Egg liqueur poppy-seed muffins
Ingredients:
  • 100 ml of Nordgold egg liqueur Advokat or Exquisit
  • 130g of butter
  • 100g of sugar
  • 1 pack of vanilla sugar
  • 2 eggs
  • 150g of flour
  • 30g of cornflour
  • 1.5 tea spoon of baking powder, level
  • 50g of poppy seeds
  • 200g of whipped cream
  • 1 pack of vanilla dessert sauce (no cooking)
That's how it's made

Dough:
Grease and flour muffin dish or plate. Pre-heat the oven at 180°C (top/bottom heat) or 160°C (convection).

Stir butter smooth in a bowl, stir in sugar and vanilla sugar until thickened. Stir in each egg for about 30 seconds at the hand mixer’s highest setting, mix flour with cornflour and baking powder and stir in with Nordgold egg liqueur (50ml) at the medium setting. Fold in with the poppy seeds. Fill the dough into the troughs evenly and bake in the oven’s bottom third. Remove muffins and let chill.

Baking time: about 20 minutes

 

Icing:
Whip cream with dessert sauce. Stir in Nordgold egg liqueur (50ml). Fill egg liqueur cream into an icing bag with star nozzle. Spread on muffins. Serve the rest of the cream with the muffins. If you want, sprinkle poppy seeds on top. Put into small paper dishes for serving.

 

Tip:
Fill the dough into a freezer bag. Close it and cut off one corner to fill dough into the troughs.

Egg liqueur Gugelhupf
Ingredients:
  • 1/4 l of Nordgold egg liqueur Advokat or Exquisit
  • 5 eggs
  • 345g of icing sugar
  • 1 pack of vanilla sugar
  • 1/4 l of oil and grease for the dish
  • 125g of flour
  • 125g of cornflour
  • 1 pack of baking powder
  • 1 pinch of salt
  • Breadcrumbs for the dish
  • 3-4 table spoons of lemon juice
  • 50g of coconut flakes
That's how it's made

Dough:
Whip eggs with the icing sugar (220g) and the vanilla sugar until they form a thickened white cream. Stir in oil. Pour in Nordgold egg liqueur and stir until mixed. Mix flour, cornflour, baking powder and salt and stir into dough by the spoon.

Grease Gugelhupf dish and sprinkle with breadcrumbs. Fill dough into the dish and smoothen. Bake for 30 minutes at the bottom of the oven at 200°C, pre-heated. Reduce heat to 180°C and bake for another 30 minutes (check if ready where the Gugelhupf is thickest).

 

Icing:
Let Gugelhupf cool down in its dish, Turn it out and let cool. Mix icing sugar (125g) with lemon juice until thick, sprinkle it on top of the Gugelhupf and spread with a brush. Let icing get hard and sprinkle with coconut flakes.

Chocolate egg liqueur cake
Ingredients:
  • 1/4 l of Nordgold egg liqueur Advokat or Exquisit
  • 150g + 1 table spoon of sugar
  • 3 packs of vanilla sugar
  • 100g of flour
  • 100g of cornflour
  • 2 tea spoons of baking powder
  • 20g of chocolate powder
  • 50g of dark chocolate
  • 4 sheets of white gelatine
  • 650g of whipped cream
  • 25g of chopped pistachios
  • 6 sugar flowers (for decoration)
  • 16 sugar eggs (for decoration)
  • Lemon balm (for decoration)
  • Baking paper
That's how it's made

Dough:
Separate eggs, whisk egg white and 5 table spoons of water until stiff, add sugar (150g) and vanilla sugar, stir in egg yolks, mix flour, cornflour, baking powder and chocolate powder, rasp chocolate and fold in.

Put baking paper in a springform baking tin (ø 26cm). Fill in dough, bake at 175°C (pre-heated) for ca. 35 minutes. Let cool down.

 

Filling:
Soak gelatine in cold water, squeeze and let dissolve simmering. Mix with Nordgold egg liqueur, let cool down. Whip cream, 2 packs of vanilla sugar and 1 table spoon of sugar until stiff. Stir into the slightly gelatinised Nordgold egg liqueur bit by bit. Cut biscuit case twice and fill with half of the cream. Spread the rest all over the cake and decorate with pistachios. Add sugar flowers, eggs and lemon balm for decoration shortly before serving.

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