Crunchy Bundt Cake

Summary

Ingredients

• 1 bag sweets (daim bonbons), 50 g
• 250 g butter or mararine
• 250 grams sugar
• 1 pinch (s) salt
• 4 medium egg (s)
• 125 ml egg liqueur
• 250 g flour
• 1 teaspoon Baking powder
• 1 tablespoon powdered sugar for sprinkling
• Fat for the shape
• Breadcrumbs for the mold

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Instructions

1. Roughly chop the daim caramels with a sharp knife. Beat butter or margarine with sugar and salt until creamy. Stir in the eggs one at a time. Pour in eggnog and keep stirring until the sugar has completely dissolved. Mix flour with baking powder, sieve onto the fat - egg mixture and stir in. Now fold in pieces of candy. Pour the batter into a greased Guglhupf tin with a capacity of 2.5 liters, sprinkled with breadcrumbs.
2. Bake in the preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 1 hour.
3. Take out and let cool down on a wire rack for about 10 minutes. Then fall out of the mold and let cool down completely. Serve dusted with powdered sugar.
4. Tip: If children eat with them instead of eggnog, take 100 g of cream as an alternative.