Crunchy Bundt Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Bake in the preheated oven at 175 ° C top / bottom heat (convection: 150 ° C) for about 1 hour.
- 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.
- Tip: If children eat with them instead of eggnog, take 100 g of cream as an alternative.
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