Beat the eggs until frothy, add the powdered sugar and beat until the mixture becomes thick. Add the vanilla sugar, slowly pour in the oil and continue to beat on a low level. Add the flour mixed with baking powder. Finally, pour in the egg liqueur and stir in again briefly.
Pour the dough into a large greased bundt cake pan and bake in a preheated oven at 190 ° C (fan oven) for about 45 minutes. When using powdered sugar, bake at 170 ° C for about 50 minutes.
The dough is relatively thin. No additional flour has to be added. The cake becomes very fluffy and is still juicy even after several days!