Summary

Ingredients

• 140 g flour
• 110 g cornstarch
• 0.5 ½ pack baking powder
• 110 g suar
• 3 egg (s)
• 125 ml oil
• 250 ml egg liqueur

For the cream:

• 250 g mascarpone
• 350 ml milk
• 1 packet custard powder, vanilla
• 2 tablespoon sugar
• 50 ml egg liqueur
• 1 pack agar-agar (agartine)
• 10 piece (s) confectionery, (Raffaellos, divided)
• Couverture

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Instructions

1. Mix eggs with sugar until very creamy, then stir briefly with oil and add the remaining ingredients - pour the dough into a prepared loaf pan and bake in a preheated oven at 160 ° for about 35 minutes (stick test) - when cold, cut the cake twice and cover with the cream fill, coat the outside and decorate with a couple of halved Raffaellos - a little chocolate icing also looks fine - chill the cake for a few hours before cutting
2. Cream:
3. Cook a pudding from milk and pudding powder, add sugar and remove from the plate, then stir in the agartine and bring to the boil again, add eggnog - then let it cool completely.
4. Stir the mascarpone until smooth and mix well with the cold pudding, add the Raffaellos