Eggnog – Butter Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 3 egg (s)
- 1 pinch (s) salt
- 100 g suar
- 1 packet vanilla sugar
- 100 ml oil
- 200 g flour
- 1 packet custard powder, vanilla
- 2 teaspoons baking soda
- 100 ml egg liqueur
For covering:
- 100 g butter
- 100 g suar
- 1 tablespoon honey
- 2 tablespoon flour
- 2 Table spoons milk
- 100 g almond (s), sliced
Print Recipe
Pin Recipe Instructions
- First, grease a cake pan measuring approx. 20 x 30 cm or grease the tray and place a baking frame measuring 20 x 30 cm on top.
- Preheat the oven to 180 ° C upper and lower heat.
- For the dough, first beat the eggs with the salt until foamy, gradually pour in the sugar and vanilla sugar and continue beating until the mixture is thick and creamy. Now let the oil run in gradually, also beating more and more.
- Then mix the flour, pudding powder and baking powder and stir in with the egg liqueur. Pour into the prepared pan or the baking frame and smooth out.
- Bake in the preheated oven for about 12-15 minutes until the surface is firm.
- Meanwhile, for the topping, put butter, sugar, honey and flour in a saucepan and bring to the boil, deglaze with the milk and stir in the flaked almonds.
- Now remove the cake and turn the oven up to 200 ° C.
- Spread the almond mixture on the pre-baked cake and bake it for about 10 minutes until the almond top is lightly browned.
- Let cool and cut into rectangles.
- Tastes nice and juicy even after 2 days.
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