Summary

Ingredients

• 150 g inerbread
• 250 g butter
• 200 g suar
• 1 packet vanilla sugar
• 4 egg (s)
• 250 g flour
• 1 packet baking powder
• 250 ml egg liqueur
• Fat and breadcrumbs for the pan
• 6 tablespoon orange juice
• 200 g powdered suar
• 1 tablespoon pistachios

Print Recipe Pin Recipe

Instructions

1. Crumble the gingerbread.
2. Mix the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs. Mix in flour and baking powder and stir in. Fold in eggnog and gingerbread crumbs. Pour the batter into a greased cup cake tin sprinkled with breadcrumbs.
3. Bake in the preheated oven at 175 ° C top / bottom heat on the middle rack for approx. 55 - 60 minutes.
4. Turn the cake out of the mold, pierce it several times with a wooden stick, then drizzle with 4 - 5 tablespoons of orange juice. Mix the remaining juice with powdered sugar and coat the cake with it. Sprinkle with pistachios.