Kaba Cake, Juicier
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g suar
- 6 egg (s)
- 1 cup egg liqueur
- 1 teaspoon rum
- 125 g flour
- 1 packet baking powder
- 100 g cocoa powder (Kaba)
- 200 g nuts
- 1 teaspoon cinnamon
For the cast:
- 200 g chocolate couverture, dark
- 120 g butter
Print Recipe
Pin Recipe Instructions
- Beat the butter and sugar until foamy, then gradually beat the eggs into a creamy foam mixture. Stir in eggnog and rum. Mix sifted flour with baking powder, Kaba, nuts and cinnamon and fold in. Put in a form (springform pan) and bake at 175 ° C for 50-60 minutes.
- Glaze: Dissolve the couverture and butter separately in a water bath (35 °). Pour both together lukewarm and stir well. Cover the cooled cake with it.
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