Eggnog – Nutella – Hupf
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 200 g suar
- 1 point vanilla sugar, (or 2 teaspoons homemade)
- 4 egg (s)
- 125 ml egg liqueur
- 125 ml cream
- 50 g almond (s), chopped
- 250 g flour
- 2 teaspoons baking soda
- 2 tablespoon cocoa powder, (baking cocoa)
- 1 tablespoon Nutella
Print Recipe
Pin Recipe Instructions
- Grease a bundt pan well and dust with flour. Preheat the oven to 150 ° C with hot air.
- Mix the butter, which is at room temperature, with the sugar and vanity sugar until creamy, stir in the eggs one after the other (approx. 1/2 minute per egg). Add eggnog and cream as well as the chopped almonds and stir quickly into the butter-sugar-egg mixture with the sifted flour mixed with baking powder.
- Fill approx. Two thirds of the dough into the pan. Stir cocoa and Nutella into the rest of the batter. Spread the dark on top of the light dough and pull a fork through it in a spiral to marble the dough. Smooth the surface of the dough.
- Bake the cake at the specified temperature for about 45 minutes, then switch down to 130 ° C and bake for another 45 minutes. Do a chopstick test to see if the cake is done. Otherwise leave in the oven a little longer.
- Baking at this relatively low temperature makes the cake crispy on the outside and remains very soft and juicy on the inside.
- Since the cake - well packaged and stored in a cool place - lasts for several days, you can bake it a few days before consumption, which also benefits its aroma development.
- You can also replace the almonds with chopped nuts or leave them out entirely. They just give a little crispy kick.
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