Eggnog Cake (Schüttelkuchen)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g flour
- 125 g cornstarch
- 4 teaspoon, heaped baking powder
- 250 g powdered suar, sifted
- 2 packs vanilla sugar
- 5 egg (s)
- 250 ml oil
- 250 ml egg liqueur
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Mix the flour with cornstarch and baking powder, sieve into a sealable bowl (3 liters), mix with powdered sugar and vanilla sugar. Add eggs, oil and eggnog. Close the bowl tightly with the lid.
- Shake vigorously several times (15-30 seconds in total) so that all ingredients are well mixed. Stir everything carefully with a whisk or mixing spoon so that the dry ingredients from the edge are mixed in.
- Pour the dough into a bundt pan (diameter 22 cm, greased, floured). Put the dish on the wire rack in the oven:
- Top / bottom heat: around 180 ° C (preheated), hot air: around 160 ° C (not preheated), gas: around level 2-3 (not preheated) Baking time: around 60 minutes
- Let the cake stand in the tin for about 10 minutes, turn it out onto a wire rack and let it cool.
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