Eggnog – Crumble Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 200 g flour
  • 70 g cornstarch (Maizena)
  • 200 g butter
  • 180 g powdered suar
  • 1 point vanilla sugar
  • 0.5 ½ point baking powder
  • 4 egg yolks
  • 4 egg whites
  • 250 ml egg liqueur
  • 500 g apricot (s), pitted and halved (or fruit as desired e.. cherries, peaches )

For the sprinkles:

  • 150 grams flour
  • 120 g butter
  • 100 g suar
Eggnog – Crumble Cake
Eggnog – Crumble Cake
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Instructions

  1. Beat the egg whites into very firm snow.
  2. Mix butter with icing sugar, vanity sugar and egg yolks until creamy, stir in liqueur and flour (mixed with cornstarch and baking powder), finally fold in the egg whites, spread on a baking sheet lined with baking paper approx.
  3. Streusel: Mix butter with flour and sugar and pour over the fruit
  4. crumble.
  5. Bake at 150 ° convection for about 45 minutes
  6. When cold, sprinkle with icing sugar / eggnog glaze: 60 grams of icing sugar with 2 tablespoons. Mix the eggnog well.

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