Apple-eggnog Cake
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 60 g cornstarch
- 220 g flour
- 0.5 ½ pack baking powder
- 230 g powdered suar
- 1 point vanilla sugar
- 180 ml oil, neutral in taste (e.g. rapeseed oil)
- 4 medium egg (s)
- 250 ml egg liqueur
- 2 apples
For the cast:
- 200 g powdered suar
- 4 tablespoon egg liqueur
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put all ingredients (except for the topping) in a bowl and beat with the hand mixer for a few minutes until creamy! Peel and dice the apples, fold in and now put the dough in a greased wreath form.
- Bake at 170 ° C for about 1 hour (towards the end of the baking time stick a wooden skewer into the cake, the dough still sticks to it, the cake is not yet done, the baking time varies from oven to oven and it is because how juicy the apples used are.)
- Let the cake cool for about 10 minutes, then take it out of the mold and place it on a wire rack to cool down further. Now mix the icing with the icing sugar and egg liqueur. Then spread this on the cooled cake.
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