Knitting Needle-cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter or mararine, soft
- 200 g suar
- 1 packet vanilla sugar
- 1 bottle butter-vanilla flavor
- 6 egg (s)
- 250 g flour
- 0.5 teaspoon ½ baking powder
- Fat, for the shape
For the cast:
- 250 ml coffee, hot
- 3 tablespoon sugar
- 2 tablespoon cocoa powder
- 1 tablespoon rum
For decoration:
- 1 tablespoon sugar
- 2 cups whipped cream
- 2 packs cream
- 75 ml egg liqueur
- 50 g desiccated coconut
- Cocoa powder
Print Recipe
Pin Recipe Instructions
- You need a thick knitting needle, or alternatively a thick wooden skewer.
- Dough:
- Mix the fat, sugar, vanilla sugar and flavoring until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in. Pour the dough into a greased springform pan (26 cm) and bake in a preheated oven (175 ° electric stove, 150 ° convection oven) for approx. 45 minutes.
- Molding:
- Mix the coffee, sugar, cocoa and rum. Immediately prick the hot cake in the mold several times with the knitting needle. Pour the hot coffee solution over and into the holes. Don`t worry, the cake won`t go through with slush. Let the cake soak in the pan overnight. Remove from the mold the next day.
- Whip the cream with the cream stabilizer until stiff, sprinkling in 1 tablespoon of sugar. Put in the eggnog. Spread the egg liqueur cream on the cake. Sprinkle the outer edge with the grated chocolate and dust the center with a little cocoa.
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