Eggnog Cake Á La Ursel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 250 g powdered suar
- 2 packs vanilla sugar
- 1 pinch (s) salt
- 250 ml egg liqueur
- 250 ml oil, neutral in taste (e.g. sunflower oil)
- 125 g flour
- 125 g cornstarch
- 1 packet baking powder
- possibly butter for the mold
- possibly flour or breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Put the eggs, powdered sugar, vanilla sugar and salt in a bowl and beat until the mixture is creamy. Slowly pour in the oil and egg liqueur and stir well. Mix the flour, baking powder and cornstarch and fold into the mixture. Pour the dough into a pan lined with baking paper or possibly greased and sprinkled with flour or breadcrumbs.
- Bake in a preheated oven at 170 ° C for approx. 50 to 60 minutes.
- Tips: If you like, you can make a marble cake out of it. Simply put 2/3 of the batter into the mold and mix the rest with a little cocoa powder. Then pour the dark dough over it and mix in a spiral with a fork.
- Inexpensive eggnog is sufficient for the cake.
- The cake is still very juicy even after days - if it gets that old.
- If you want to save some calories, you can bake the cake with semi-fat butter instead of oil.
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