Eggnog – Cake with Nutella
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 240 g suar
- 1 pinch (s) salt
- 1 packet vanilla sugar
- 5 egg (s)
- 250 g flour, type 405 (instant flour from Diamant)
- 1 packet baking powder
- 0.25 liter ¼ egg liqueur
- 3 tablespoon Nutella
- Icing sugar for dusting
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the butter, sugar, vanilla sugar and a pinch of salt until frothy. Add the 5 eggs one after the other and stir in well. Mix the instant flour (no other!) With the baking powder and stir into the batter until a homogeneous mass is formed. Now add the egg liqueur while stirring constantly. Grease a springform pan with a rhodon insert, fill in half of the dough and smooth it out.
- Stir approx. 2 - 3 tablespoons of Nutella into the remaining amount of dough until the dough has a brown color. Let the dark dough slide evenly onto the light dough and smooth it out.
- Now use a small spoon to fold the dark dough all around under the light dough. This creates a nice pattern in the bleed.
- Bake in the preheated oven at 180 ° C (gas: level 2-3) on the middle rack for about 1 hour.
- Take the cake out of the oven and let it cool down a bit. Then remove from the mold and place on a cake rack to cool completely. Sprinkle with powdered sugar before serving.
- Note: This cake is particularly moist for a dry cake. The egg liqueur and the Nutella bring together two fine flavors.
- The cake can be kept for a good 1 week without losing its taste or freshness. It can also be frozen just as easily.
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