Summary

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

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Instructions

1. 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.
2. 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.
3. This cake always works!