Egg Liqueur Cake with Blueberries from Tray
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 ml oil
- 4 egg (s)
- 150 grams sugar
- 150 grams flour
- 125 ml egg liqueur
- 1 packet baking powder
- 3 glasses blueberries
- 3 packs custard powder (vanilla)
- 3 cups whipped cream
- 100 ml egg liqueur
- Grease for the tin
Print Recipe
Pin Recipe Instructions
- Make a batter from eggs, sugar, oil, 125 ml egg liqueur, flour and baking powder. Place on a greased baking sheet and distribute evenly.
- Bake in a preheated oven at 175 ° C for about 15 to 20 minutes. Then let it cool down.
- Remove some of the juice from the blueberries and stir in the custard powder until smooth. Bring the blueberries and the rest of the juice to the boil. Stir in the mixed pudding powder. Boil everything once and let it cool down. Let the blueberries cool and spread them on the floor.
- Whip 3 cups of cream until stiff and spread over the blueberries. Spread approx. 100 ml egg liqueur on the cream.
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