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
Eggnog Cake (Schüttelkuchen)
Eggnog Cake (Schüttelkuchen)

Instructions

  1. 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.
  2. 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.
  3. Pour the dough into a bundt pan (diameter 22 cm, greased, floured). Put the dish on the wire rack in the oven:
  4. 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
  5. 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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