Egg Liqueur Bundt Cake (Eierlikör- Gugelhupf)
An Egg liqueur Gugelhupf coated with a delicious egg liqueur glaze. A light, fluffy, beautifully moist cake, with a fine aroma of egg liqueur. It is really very tasty.
All ingredients should be at room temperature.
Ingredients:
For the cake:
- 125 g wheat flour
- 125 g cornstarch
- 4 level teaspoons baking powder
- 200 g icing sugar
- 4 tsp vanilla sugar
- 250 ml rapeseed oil
- 250 ml egg liqueur
- 5 eggs (size M, at room temperature)
For the Egg Liqueur glaze:
- 100 g icing sugar
- 3 tbsp egg liqueur
Directions:
- Preheat the oven to 180°C, top and bottom heat (or fan oven: 160°C).
- Prepare a 22cm diameter Kugelhopf mould/ Bundt cake pan by greasing it with butter and dusting with some flour.
- For the cake mixture, sift together the wheat flour, cornstarch, baking powder and icing sugar and then mix in the vanilla sugar.
- Add the wet ingredients to the bowl and using an electric mixer, mix well for 1 minute until light and fluffy.
- Pour the mixture into the prepared cake tin and bake in the preheated oven for 50-55 minutes, or until a skewer inserted in the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes and then turn it out onto a cooling rack and leave to cool completely.
- For the glaze mix together the icing sugar with the egg liqueur and pour over the cake.
Source: Slightly modified recipe from the book: "1000, Die besten Backrezepte", Dr. Oetker.
Time: |
Preparation time:
Baking time:
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Number of portions: |
Approx. 16 |
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Difficulty: | easy | |
Cost: | medium |
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