Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g butter
- 150 grams sugar
- 2 egg (s)
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ vanilla sugar
- 100 ml Baileys Irish Cream
- 2 tablespoon brittle (hazelnut brittle)
- 1 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Beat the softened butter until smooth and gradually stir in the sugar and vanilla sugar. Stir in the 2 eggs one after the other. Mix flour with baking powder and sieve. Gradually stir in alternately with the Bailey`s. Now stir in the hazelnut brittle and cocoa and pour the dough into a 22-inch greased and crumbled Guglhupf pan.
- Bake in the preheated oven at 175 ° C in the lower third for about 45 minutes. Do not turn the cake out for 10-15 minutes after baking.
- This cake always works!
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