Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 250 ml egg liqueur
- 250 ml rapeseed oil
- 5 egg (s)
- 120 grams flour
- 1 packet baking powder
- 130 g potato flour
- 250 g powdered suar (powdered suar)
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 4 tablespoon Nutella
- Nuts, grated to spread the mold
Print Recipe
Pin Recipe Instructions
- Beat eggs, powdered sugar and vanilla sugar until thick and frothy. Stir in eggnog and rapeseed oil. Fold in the flour, salt, baking powder and potato starch.
- Pour two thirds of the mixture into a greased wreath cake tin sprinkled with nuts. Mix the rest of the dough with Nutella and pour in as well.
- Bake at 160 ° C hot air (convection) or 180 ° C top / bottom heat for approx. 50 - 60 minutes. Do a chopstick test!
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