Summary

Ingredients

• 150 g sweets (caramel - chocolate bonbons, e.. daim)
• 250 g butter
• 250 grams sugar
• 1 pinch (s) salt
• 250 g flour
• 1 teaspoon Baking powder
• 1 tablespoon powdered sugar or cake icing (chocolate)
• Fat for the shape
• Breadcrumbs for the mold
• 125 ml egg liqueur
• 4 egg (s)

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Instructions

1. Roughly chop the candy.
2. Beat the butter, sugar and salt with the mixer until frothy. Stir in the eggs one at a time. Pour in eggnog and keep stirring until the sugar has completely dissolved. Sieve the flour and baking powder onto the butter and egg mixture and stir in. Fold in the crushed candy. Pour the dough into a gugelhupf tin that has been greased and sprinkled with breadcrumbs
3. Bake in a preheated oven at 175 ° C for about 60 minutes.
4. Take the cake out of the oven and let it cool down on a wire rack for about 10 minutes. Turn out of the mold and let cool down.
5. Dust with powdered sugar or cover with chocolate icing before serving.