Summary

Ingredients

• 5 egg (s)
• 250 g powdered suar
• 250 ml oil
• 250 ml egg liqueur
• 150 g flour, finely sifted
• 100 g hazelnuts, rated
• 2 tablespoon cocoa
• 1 pack pudding powder (chocolate)
• 1 packet baking powder
• 1 packet vanilla sugar
• Fat for the shape
• Breadcrumbs for the mold
• possibly powdered sugar
• possibly cake icing

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Instructions

1. This cake is a variation on the classic eggnog cake and we all like it very much. That`s how it works:
2. Using the food processor, beat the whole eggs with the powdered sugar and vanilla sugar on the highest setting for a long time until the mixture is thick and almost white. Slowly add the oil and egg liqueur, stir in. Mix the flour, cocoa, nuts, baking powder and pudding powder and add. Now do not beat hard, otherwise the dough will be tough. Overall, the dough is a little runny and you hardly believe that it can become a cake.
3. Grease and crumble the baking tin, pour in the batter and place in the preheated oven. I need 150-160 degrees and about 45-50 minutes for my oven, but stick to your usual baking times, it varies from oven to oven. If you prick it with a stick and there is no liquid dough on it, the cake is ready.
4. I still let it sit in the oven for a bit before taking it out. If you want, you can give it a coat of chocolate icing or dust it with sugar.
5. Since my family doesn`t like to be sweet, I only take 200 g of sugar and think that`s enough. I`ve already baked the cake with chocolate liqueur, but I think eggnog is simply the best.