Bundt Cake with Eggnog
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 2 egg (s)
- 200 g suar
- 2 packs vanilla sugar
- 150 g mararine (semi-fat mararine)
- 100 g yourt, (1.5% fat
- 0.25 liter ¼ egg liqueur
- 125 g flour
- 125 g cornstarch
- 1 packet baking powder
- 0.5 teaspoon ½ baking soda
- 2 egg whites
- 1 teaspoon oil
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C, stir the eggs, margarine, sugar and vanilla sugar until frothy.
- Mix the flour, cornstarch, baking powder and baking soda and stir into the egg mixture alternately with the yogurt and egg liqueur. Beat the egg whites until stiff and fold into the batter.
- Grease a bundt pan with the oil, pour in the batter and bake for about 50 minutes. Make a chopstick test.
- Let the cake cool in the mold for 10 minutes, then turn it out of the mold. Just before serving, dust with powdered sugar and enjoy.
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