Eggnog Gugelhupf
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 5 egg (s)
- 220 g powdered suar
- 1 pinch (s) salt
- 2 teaspoons vanilla sugar
- 250 ml oil (sunflower oil)
- 250 ml egg liqueur
- 125 g flour
- 125 g cornstarch
- 1 point baking powder
- breadcrumbs
- Desiccated coconut
Print Recipe
Pin Recipe Instructions
- Gradually stir the eggs, powdered sugar, salt, vanilla sugar and oil until frothy. Mix the flour with the starch and the baking powder and stir quickly into the egg mixture alternately with the egg liqueur. Brush a Gugelhupf pan very thickly with very soft butter and sprinkle with coconut flakes or breadcrumbs. Then carefully pour in the dough. (The dough is almost runny).
- Put in the middle of the preheated oven and bake at about 200 ° C for 20 minutes, then reduce the temperature to about 175 ° C and bake for another 20 minutes, make the cooking test with a knitting needle and take the mold out of the oven. Let the cake cool in the tin for about 30 minutes, then turn it out onto a wire rack.
- If you like, you can coat the cake with a glaze: Mix 200 g of powdered sugar with 3 tablespoons of lemon juice and 1 tablespoon of oil and spread over the cake, which is still lukewarm. After about 10 minutes, sprinkle with 50 g of desiccated coconut and dry for at least 2 hours.
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